them on your cereal, cut them up with your codfish breakfast and even given bundles away, and you still have another bunch left. Why not try adding them as an ingredient in some recipes.

BANANA BREAD 1 cup butter 1 cup brown sugar 2 eggs, beaten 1 cup mashed bananas 1 teaspoon vanilla 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts CREAM butter and sugar. Gradually add eggs, then bananas and vanilla. Fold in dry ingredients that have been sifted together. Add nuts. Bake in buttered loaf pan, at 350 degrees, for 11 hours or until loaf tests done.

Cool in pan or wire rack 10 minutes. Turn out of pan to cool completely. Serve sliced and spread with butter.

From "What's Cooking Bermuda'' by Betsy Ross.

*** BANANA PUMPKIN PIE 1 Tbsp unflavoured gelatin 1 cup cold water 1 cup mashed bananas 1 tablespoon lemon juice 1 cup mashed, cooked pumpkin 3 cup sugar 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 2 egg yolks, slightly beaten 2 egg whites 1 baked 9-inch pie shell SOFTEN gelatin in cold water. In a saucepan mix bananas, lemon juice, pumpkin, 1 cup sugar, salt, ginger, cinnamon, egg yolks. Cook over low heat, stirring constantly, for 5 minutes or until mixture is slightly thickened.

Remove from heat. Add softened gelatin and stir until dissolved. Cool. Beat egg whites until foamy. Gradually add remaining 1 cup sugar and continue beating until the mixture is stiff enough to form peaks. Fold in banana mixture. Turn into cooled, baked pie shell. Chill until firm. Serve with whipped cream.

From: "What's Cooking in Bermuda'' by Betsy Ross.

*** BANANA CROSTATA WITH WALNUT TOPPING Makes 8 to 10 servings 1 recipe Simple Pie Pastry chilled FILLING 5 medium-size ripe bananas 2 tablespoons unsalted butter, softened 2 tablespoons granulated sugar TOPPING 1 cup walnut pieces 1 cup unbleached all-purpose flour 1 cup packed light brown sugar 1 teaspoon baking powder 1 cup (1 stick) cold unsalted butter, cut into 1 -inch pieces 1 large egg WHILE the pastry chills, preheat the oven to 400 degrees. Lightly butter a large baking sheet.

On a sheet of floured wax paper, roll the dough out into a 13-inch circle.

Invert the pastry onto the baking sheet.

Peel the bananas and halve them lengthwise. Starting about 2 inches in from the edge, lay the bananas flat side down on the pastry. Arrange the slices in snug concentric circles, working towards the centre. Don't worry too much about symmetry, because the topping will cover your artwork.

Turn the edge of the pastry up over the bananas. Spread the soft butter over the bananas, then sprinkle them with the granulated sugar. Bake for 30 minutes while you make the topping. Put the walnuts, flour, brown sugar, and baking powder in the bowl of a food processor and process for several seconds, until the nuts are coarsley chopped.

Add the butter and process for a few more seconds, until the nuts are finely ground. Add the egg and process for three more seconds. Transfer the topping to a bowl and refrigerate.

When the tart has baked for 30 minutes, spoon the topping in small evenly spaced mounds over the bananas. Bake the tart for another 20 to 25 minutes, until the topping is a deep golden brown. Partially cool the tart on a rack and serve lukewarm or at room temperature.

From: Ken Haedrick "Single Desserts''.

*** GRILLED BANANAS WITH PEANUT BUTTER WHIPPED MOUSSE Makes 4 servings 1 recipe Frozen Peanut Butter Mousse refrigerated but not frozen 4 ripe but not overripe bananas 1 to 2 tablespoons unsalted butter, softened warm chocolate sauce (optional) AS the peanut butter mousse chills, prepare the bananas: Leaving the skins on, cut them in half lengthwise and rub the flesh with the soft butter.

Place the banana halves on a rack over hot coals, flat side down; keep them toward the edges of the grill if the coals are very hot. Grill the bananas, without turning them, for about 8 to 10 minutes, until the flesh is soft.

Serve 2 halves per person, the ends touching, with a big spoonful of the peanut butter whipped mousse in the middle. Drizzle the chocolate sauce here and there if you're using it.

From: Ken Haedrick "Simple Desserts''.

*** FROZEN PEANUT BUTTER MOUSSE Makes 4 servings MOUSSE 2 cup chilled heavy cream 5 tablespoon sugar 1 cup smooth natural peanut butter 1 teaspoon vanilla extract TO make the mousse, whip the cream in a small bowl, gradually adding the sugar. When the cream holds soft peaks beat in the peanut butter and vanilla extract just until smooth. Cover and place in the freezer for 1 hour.

*** CURRIED GREEN BANANAS Preparation time 5 minutes Cooking time 35 minutes To serve 4-5 You will need: 11 oz. butter 1 tablespoon curry powder 6 green bananas or plantains, peeled and sliced lengthways 1 teaspoon salt 1 teaspoon pepper 3 pint (U.S. 2 cups) coconut milk 1 egg, lightly beaten HEAT the butter, fry the curry powder for 2 minutes, then add the banana or plantain slices and brown lightly. Add salt and pepper and then the coconut milk, stirring with each addition. simmer over a low heat for 30 minutes, remove from heat and stir in the egg. Serve with any rice dish or with plain boiled rice.

From: Mary Slater "Tropical Island Caking''.

*** BANANA BAKES Preparation time 5 minutes Cooking time 7 minutes Oven temperature 425 degrees F., Gas Mark 7 To serve You will need: 3 large bananas 2 teaspoons strained lime juice 1 tablespoon rum (optional) PEEL a thin strip from each banana and scoop out the fruit from the skins, keeping the skins intact. Mash bananas well, blending with the lime juice and rum, if liked. Replace inside the skins, marking the top with a criss-cross pattern. Bake in a hot oven for 7 minutes until delicately golden.

From: Mary Slater "Tropical Island Cooking''.

*** BANANA OATMEAL COOKIES Preparation time 15 minutes Cooking time about 15 minutes Oven temperature 400 degrees F. Gas Mark 6 To make about 40 cookies You will need: 6 oz. plain flour 1 teaspoon bicarbonate of soda 1 teaspoon salt Banana recipes 1 teaspoon grated nutmeg 3 teaspoon powdered cinnamon 6 oz. butter 7 oz. castor sugar 1 egg, beaten 2-3 bananas, peeled and mashed 10 oz. rolled oats 2 oz. chopped blanched peanuts or almonds SIFT together flour, soda, salt, and spices. Beat butter until creamy. Add sugar gradually and continue beating until light and fluffy. Beat in egg. Add bananas, rolled oats and nuts and mix thoroughly. Add flour mixture and blend.

Drop teaspoonful on to ungreased baking sheets, about 11 -inches apart. Bake in a moderately hot oven for about 15 minutes or until golden brown. Cool on a rack.

From: Mary Slater "Tropical Island Cooking''.