Ingredients
3 bananas
1/3 cup salad oil
2 cups oatmeal (quick cook)
1-1/2 cups chopped dates
1/2 cup chopped walnuts or pecans
1 tsp. vanilla
3/4 tsp. salt

Method
Mash bananas. In large bowl add all the remaining Ingredients.
Drop by rounded Tablespoons on ungreased cookie sheet.
Bake at 375 F for 20-25 minutes or until done.
Makes 30.

Ingredients
2 1/4 c all-purpose flour
2 ts baking powder
1/2 ts salt
1/2 ts ground cinnamon
2 ripe bananas, quartered
2 eggs
2/3 c firmly packed brown sugar
6 tb butter, melted
1 t vanilla
1 c fresh blueberries
Topping:
1/4 c granulated sugar
1 t grated lemon rind

Method
Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended.
Stir in combined dry Ingredients with a wooden spoon until nearly blended. Stir in blueberries just until combined.
Spoon into prepared muffin cups, dividing batter equally. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from an to wire rack. Source: Family Circle Magazine serving. Take Canola oil or vegetable oil for frying.
You can prepare and refrigerate the sweet. (Not more than 2 days because, chances of filled banana becoming black is more.) Heat it in Microwave for few seconds just before serving.

Ingredients
maida (all purpose flour) 3/4 cup
sugar 1/2 cup
butter 3 tbsp.
fresh ripened banana 1 no.
oil for deep frying
water

Method
Take butter and knead well in All purpose flour. Now add sugar in it. Mix well. Add water and make dough.(consistency of the dough should not be tough like for chapatis or very loose. It should be medium)
Take banana, peel the skin and cut the fruit into thin slices. Now take oil in a pan heat it under a low flame. Side by side, make small balls (small as key lime)out of the dough.
Take each ball and flatten it on your left hand palm and fill one slice of banana and close it properly. Deep fry in oil until golden brown. Serve hot.
Note:
While making dough, do not add too much of water for the required consistency because, as sugar and water is added to the flour, sugar dissolves in water. Chances of flour becoming very loose is more.
Take Canola oil or vegetable oil for frying.
You can prepare and refrigerate the sweet. (Not more than 2 days because, chances of filled banana becoming black is more.) Heat it in Microwave for few seconds just before serving.

Ingredients
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup water
4 firm bananas
5 cups vegetable oil (for frying)

Method
In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually blend in the water and beat with whisk until smooth.
Cut each banana crosswise into 3 pieces. You should have 12 pieces altogether. Coat bananas with remaining 1/2 cup of flour.
Heat oil in a large skillet over high heat. Dip banana pieces in flour water mixture, coating well. Cook 4-6 pieces at a time until golden brown, about 3-5 minutes.
Drain on paper towels.

Ingredients
g2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Method
Preheat oven to 350 F (180 C).Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat
oil and sugar. Add eggs, one at a time, beating well after each addition.
Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean.
Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.
Tip:
You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

Ingredients
green bananas 1
onions 1
green /red/yellow pepper 1
mint leaves 4 tbsp
parsley leaves 4 tbsp
origanum 4 tbsp
coriander leaves 4 tbsp
salt to taste
green chillies 3-4
egg (beaten) 1
bread crumbs 1 cup
oil for frying

Method
Grate the bananas and boil them in salt water for about 1-2 min.
Chop & mix coriander leaves, parsley, mint, origanum, peppers, onions & green chilies with the salt.
To this add the boiled bananas & mix them.
Make small balls & roll them in the egg mix & cover these with the bread crumbs .
Referigerate in for about 45 min.
Fry until they are golden brown & serve hot.

Ingredients
Bottom layer:
8-10 marie biscuits
1 tbsp. melted butter
Top layer:
2 bananas
1 orange or mango (optional)
1 tsp. lemon juice
3/4 packet lemon jelly
Middle layer:
1 cup tied curds
1 cup fresh cream
1/2 cup sugar powdered
2 ripe bananas pureed freshly
1/4 packet lemon jelly
4-5 drops vanilla essence

Method
Bottom layer:
Place marie biscuits in a clean polythene bag. Crush to crumbs with a mallet or pestle.
Remove into 6″ pudding bowl (flat bottom 2″ walls at least). Add melted butter and mix well with hand. Spread over bottom and press lightly. Bake in hot oven for 5 minutes (or microwave on medium for 2 minutes). Remove and cool to room temperature. Keep aside.
Middle layer:
Beat curds with electric hand beater till smooth. Dissolve jelly in 1/4 cup boiling water, dissolve till no crystals remain. Cool to room temperature. Beat chilled cream in chilled container with sugar till thick. Keep aside 2 tbsp. for topping. (optional) .Add beaten curds, vanilla essence, banana puree, mix well. Add jelly, beat well in chilled container, till thick. Pour over biscuit base, allow to set in refrigerator.
Top layer:
When curd layer is set, slice bananas as desired. Sprinkle lemon, and toss lightly to coat evenly. Arrange segments or orange or mango, and banana over curd layer. Prepare lemon jelly as per packet instructions, cool to room temperature. Pour over fruit, chill till well set. Decorate with save beaten cream

Ingredients
1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)

Method
Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other Ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into 2 tall glasses.
Serve very well chilled.
Note:
One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

Ingredients
2 ripe firm bananas
2 rip firm tomatoes
1 tbsp. fresh coriander finely chopped
3-4 fresh mint leaves finely chopped
2 tsp. lemon juice
1/2 tsp. cumin powder
1/4 tsp. red chilli powder
2 tsp. sugar powdered
salt to taste
3-4 pinches black salt (optional)

Method
Save aside half coriander for garnish.
Chop bananas, sprinkle lemon juice, toss lightly.
Chop tomatoes, add all other Ingredients.
Add bananas.
Toss gently with a flat spoon.
Chill if desired.
Garnish with remaining coriander.
Serve as is or with chappati or toast.
Note:
Prepare this salad fresh for best results, or maximum 30 minutes ahead. Or the bananas may discolor, though there will be no change in taste.

Ingredients
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed banana – about 3 pieces
1/3 cup milk or buttermilk
1 cup nuts chopped (optional)

Method
Cream together butter and sugar.
Add banana, eggs, and vanilla.
Sift together dry Ingredients.
Add alternately with milk.
Blend well.
Stir in nuts, and pour into a greased and floured loaf pan.
Bake at 325 degrees for 1-1/4 hours.