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Banana recipes: Coconut - Banana Bread Sweet Potato and Banana Purée Quick and Easy Sundae Dessert Blowout Curried Chicken and Banana Stew Coconut - Banana Bread Makes 1 loaf 1 cup flaked coconut 1/4 cup (1/2 stick) butter or margarine, room temperature 2/3 cup sugar 2 eggs, room temperature 3 Tbs. milk 1 tsp. lemon juice 1/2 tsp. almond extract 2 cups sifted all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup mashed ripe bananas (about 2 medium bananas) Preheat oven to 350. Grease a large 5X9-inch loaf pan. Spread the coconut on a baking sheet, and toast it in the oven for about 15 minutes until it is lightly browned. Watch the coconut carefully , as it burns easily. Set aside to cool. In a food processor, process the bananas into a liquid in the work bowl. Add the butter, sugar, eggs, milk, lemon juice and almond extract. Pulse to blend together. Add the sifted flour, baking powder, baking soda, salt, and the coconut. Pulse again only to mix the ingredients. Pour the mixture into the prepared loaf pan, distributing the batter evenly. Bake 60 minutes, until bread is lightly brown. Let the loaf cool in the pan for about 10 minutes before carefully turning it out onto a wire rack. Cool completely before serving. —Bernard Clayton’s New Complete Book of Breads back to top Sweet Potato and Banana Purée Serves 8 Sweet and comforting, a beautiful golden color, and loaded with beta carotene and potassium! 4 large sweet potatoes, peeled and diced (about 8 cups) 3 ripe bananas 4 Tbs. unsalted butter 1 Tbs. brown sugar 1/4 tsp. ground nutmeg Salt, to taste 1/2 cup sliced toasted almonds Place the diced sweet potatoes in a medium saucepan with enough water to cover. Cover and cook until very tender, 15 to 25 minutes. Drain. Peel the bananas, cut into 1-inch pieces, and place them in the bowl of a food processor. Purée until smooth. Add the hot sweet potatoes, butter, and brown sugar. Process until smooth. Add the nutmeg and salt, and process to blend. Transfer the mixture to a serving bowl. Sprinkle with the toasted almonds. — Adapted from The Silver Palate Good Times Cookbook back to top Mary Choate’s Quick and Easy Sundae Dessert Blowout Serves 1 A delicious treat that looks and tastes like a high calorie, fat-laden dessert, but is a nutrition powerhouse. One serving provides more protein than an ounce of cheese (with more than half of the protein coming from healthful soy), has the fiber of 4 slices of wheat bread, contains more potassium than a baked potato, has less fat than four tiny chocolate kisses, is low in sodium, and has only 250 calories! 1/2 cup Edy’s Frozen Yogurt with More Calcium 1/2 cup sliced banana 1 Tbs. soy nuts 1 Tbs. chocolate syrup Scoop frozen yogurt into a bowl. Top with banana slices, soy nuts, and chocolate syrup. —Mary Choate back to top Curried Chicken and Banana Stew Serves 12 Use almost green, very firm bananas. 2 tsp. olive oil, divided 2 lb. skinless, boneless chicken breast, cut into bite-size pieces 2 cups chopped celery 1 cup chopped red onion 5 garlic cloves, minced 2 Tbs. curry powder 1 tsp. black pepper 3/4 to 1 tsp. ground red pepper 1/4 tsp. salt 1 cup water 1/2 cup shredded sweetened coconut 2 (15.75-oz) cans fat-free less-sodium chicken broth 2 (10 oz) cans diced tomatoes with green chiles, undrained 2 cups sliced banana (about 2 large) Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken; stir fry 12 minutes or until golden. Remove chicken from pan; set aside. Heat 1 teaspoon oil in pan. Add celery, onion, and garlic; sauté 3 minutes or until tender. Stir in curry powder, peppers, and salt; cook 1 minute. Stir in the water, coconut, broth, and tomatoes. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in banana; simmer 10 minutes or until thoroughly heated. back to top