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BULLETIN 77, HAWAII EXPERIMENT STATION 



Banana butter sandwich 



Spread buttered slices of whole wheat or brown bread with banana butter 

 made according to the following recipe: 



Banana butter 



yield iy 2 cups 



1 cup ripe banana pulp 1 egg 



1 cup sugar 2 tablespoons butter 



4 tablespoons lemon juice 



Press bananas through a sieve. Add butter, sugar, lemon juice and egg. 

 Cook over hot water until thick as custard, or for about 5 minutes. Use 

 for sandwich or cake filling. This recipe makes sufficient filling for a two- 

 layer cake. 



Banana waldorf salad 



6 servings 



1% cups diced ripe bananas % cup chopped nuts 



1% cups diced apple % cup cooked salad dressing or 



1 cup diced celery mayonnaise 



Have ingredients chilled before dicing, combine with nuts and mayonnaise, 

 and serve on lettuce leaves garnished with pimiento strips or guava jelly. 

 Do not allow salad to stand as it will darken in color. 



Banana and nut salad 



6 servings 



3 large or 6 small ripe bananas % cup lemon juice 

 % cup mayonnaise Va cup chopped nuts 



Peel and cut bananas in halves lengthwise. Roll in lemon juice, then in 

 nuts, and place on lettuce leaves. Pour mayonnaise over them and serve. 



Banana ice box cake 



6 servings 



1 tablespoon gelatin 3 tablespoons lemon juice 



% cup cold water 6 tablespoons sugar 



1V± cups mashed ripe bananas 2 dozen lady-fingers 



% teaspoon salt l 1 /^ cups evaporated milk or 



whipping cream 



If evaporated milk is used, heat the can in water at simmering tempera- 

 ture for 20 minutes. Chill evaporated milk or whipping cream thoroughly 

 and whip with egg beater until mixture is stiff. 



Soak gelatin in cold water for 5 minutes, melt by placing over boiling 

 water and combine with mashed banana, salt, lemon juice and sugar. Cool, 

 and when mixture begins to thicken fold in whipped evaporated milk or 

 cream. Line pan with lady-fingers and cover with a layer of the banana- 

 cream mixture. Alternate layers of lady-fingers with banana-cream mixture. 

 Chill thoroughly before serving. Serve with whipped cream and garnish 

 with guava jelly. 



