Ingredients:
1/2 cup softened butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 Tbsp rum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/4 cup sour cream
2 large overripe bananas, mashed
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Grease 9-inch loaf pan; dust with flour.

 

3. Beat butter, sugar, eggs, vanilla, rum and cinnamon. Add sour cream and beat well.

 

4. Add bananas and dry ingredients. Mix just until blended.

 

5. Bake for 45-50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.

 

6. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. Sprinkle with confectioners sugar, if desired.

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Ingredients:
4 ripe bananas, sliced
1 cup sugar
3 egg yolks
1 dash salt
2 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
vanilla wafers

Meringue:
3 egg whites
1/4 cup sugar

Preparation:

1. Put milk, egg yolks, sugar, flour, and vanilla in pot. Mix well. Cook, stirring constantly, until smooth and thickened.

 

2. Place a layer of vanilla wafers in an a baking dish. Add half of the sliced bananas. Pour half of pudding mixture over banana layer. Repeat layers, ending with remaining pudding.

 

3. Make meringue* and place on top.

 

4. Bake at 350 F until browned completely.

 

*Meringue: Beat egg whites until stiff. Add sugar and continue to beat until desired stiffness.

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Preparation:

1. Slice very thin, crosswise, three medium size bananas, sprinkle thickly with sugar, then add to a batter made by beating up four egg yolks and two whites, with one cup crumbled rich stale cake, half-cup sugar, cup very rich milk, and the juice of a large lemon.

 

2. Mix smooth, pour into a deep pudding dish, and bake in a quick oven, then cover with meringue made from the egg-whites left out, beaten up with a small pinch of salt, two teaspoons cold water, and six tablespoonfuls of sugar. Return to the oven and let barely color. Serve hot or cold.

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1. The composition for this is one pint of banana pulp, one pint of thirty-five degree syrup and a gill of lemon juice; bring this to twenty-two degrees test, then pass it through a sieve and freeze, incorporating two Italian meringue egg-whites.

 

2. Coat a two-quart pudding mold with vanilla ice cream; on the bottom place a layer of the banana ice, on this some slices of banana macerated for one hour in maraschino, and bestrewn with finely powdered sugar, also some biscuits soaked in Curaçao, then another layer of banana ice, more sliced bananas and more biscuits, proceeding until the mold is thoroughly filled; freeze in salted ice for one hour and a half.

 

3. Invert the pudding on a folded napkin and serve at the same time a sauce composed of whipped cream, vanilla ice cream and kirsch, the whole well mixed.

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1. Line a deepish earthen pie dish with thin, very good crust, fill it three parts with bananas, sliced crosswise very thin.

 

2. Cover them thickly with sugar, add the strained juice of a large lemon, dot with bits of butter, put on a lattice crust, and bake in a quick oven twenty-five minutes.

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Ingredients:
1 1/2 cups milk
2 egg yolks
1 tablespoon cornstarch
2 heaping tablespoon sugar
2 large bananas
1 baked homemade pie crust
MERINGUE:
2 egg whites
2 tablespoon of sugar

Preparation:

1. For each pie required prepare a custard with one and one half cups of milk, the yolks of two eggs, one tablespoon cornstarch and two heaping tablespoonfuls of sugar.
2. Mash two large bananas through a colander, strain the custard over them, and beat well together.
3. Bake in an under crust only, and meringue the top with the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar.

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Ingredients:
3 bananas, in chunks
3 cups strawberries, sliced
3 cups sugar
1 tbsp. lemon juice
1/3 c. pectin

Preparation:

1. Put fruit and lemon juice in a large bowl.
2. Add sugar and cook, uncovered, stirring every 3 minutes.
3. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.

source: cooks.com

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Ingredients:
Banana peppers
1 qt (1 l) White vinegar
1 qt (1 l) Water
1x-(up to) 2x Cloves garlic
½ cup Salt
1 tsp Olive oil

Preparation:

1. Cut peppers in 1″ (2,5 cm) circles. Put in sterilized large mouth jar(s). Cover with salt solution: 1/2 cup plain salt to 1/2 gal. (2 l) water.

 

2. Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jars.

 

3. Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add 1 tsp. olive oil to each qt. If you use pint jars, add 1/2 tsp.

 

4. Process them for 15 minutes in a boiling water bath. If processed for 15 min. jars do not have to be sterilized first.

source: fooddownunder.com

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Ingredients:
150 g (5 oz) margarine
160 g (5.5 oz) brown sugar
3 eggs
3-4 bananas, mashed
1 tsp. vanilla
350 g (10.5 oz) whole wheat flour
3 tsp. baking powder
1/4 tsp. salt
100 g (3.5 oz) walnuts, chopped
1/8 l (1/2 cup) milk

Preparation:

1. Sift together flour and baking powder.

 

2. In a bowl beat together butter and sugar on until light and fluffy; beat in eggs. Add mashed bananas.

 

3. Add flour mixture alternately with milk to butter mixture. Add nuts, salt and vanilla.

 

4. Pour into greased loaf pan. Bake at 350 F (175 C) for 50 minutes or until a toothpick inserted in center comes out clean.

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