Banana Pops

Bananas geneerally do not freeze well. Here is a recipe where you can pre-chop items for dipping and store in the refrigerator in covered containers for easy preparation later.

Peel and cut firm, ripe bananas into any size chunks, and spear with a toothpick, popsicle stick or small skewer.

Dip in orange juice to prevent browning, and roll in any of the following: crushed cereal, chopped nuts or shredded coconut.

The pops may be served right away or placed in an airtight bag in the freezer and served frozen.
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No-bake Banana Cookies

2 cups (about 7 oz.) finely crushed vanilla wafers
1/2 cup wheat germ
1/2 cup mashed ripe banana
1/4 cup shredded coconut
1/4 cup confectioner's sugar, wheat germ or crushed cereal

In medium bowl, combine wafer crumbs, wheat germ, mashed banana and coconut; mix well. Form into 1-inch balls. Roll balls
in confectioner's sugar, wheat germ or crushed cereal. Store in covered container. Yield about 3 dozen. ____________________________________________________
Sauteed Bananas

(needs no sugar) Melt 2 tablespoons margarine in a skillet and add 4
whole firm bananas. Two tablespoons of your favorite fruit juice also may be added, if desired. Cook over low heat, turning
once, cooking just until tender, about 5 minutes. Serves 4.

Citrus juices (orange, lemon, lime, etc.) help prevent bananas from turning brown after cutting
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Banana & Peanut Butter Spread

1/2 cup peanut butter
1/4 cup hot water OR evaporated milk
3/4 cup mashed ripe banana
2 to 3 Tbsp. lemon or lime juice

Cream peanut butter, add hot water or evaporated milk, and blend thoroughly. Add banana pulp, and season with lemon juice.
Yield 1 1/4 cups.