Banana Compote (Four portions)

(A simple dessert that will please you if you are fond of bananas.)

One cup sugar
One and one-half cups water
Two slices lemon
One tablespoon lemon juice
Two cups sliced bananas
One teaspoon vanilla

Cook the sugar, water and lemon slices together for five minutes. Add the bananas, lemon juice and vanilla. When the syrup is cool, set in a very cold place for half an hour. Serve.

Banana Custard Pudding (Four Portions)

(Sue and Robin consider this a great treat.)

Two cups sliced bananas
One-fourth cup sugar
Two cups boiled custard
One-fourth cup shredded cocoanut

Place the bananas in a serving dish, add the sugar and custard. (See recipe for Boiled Custard.) Sprinkle the cocoanut over the top. Set in a very cold place for half an hour. Serve.

Banana Dessert (Six portions)

(Attractive for the “company” meal.)

One-third cup fat
One cup sugar
Two eggs
One-half cup milk
One teaspoon lemon extract
One and two-thirds cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt

Cream the fat, add the sugar, and beat for two minutes. Add the milk and lemon extract and then all the dry ingredients, well mixed and sifted. Fill two layer cake pans, lined with waxed paper, half full. Bake in a moderate oven for fifteen minutes.

Place the Banana Filling between the layers and the Meringue on the top.

Banana Filling

Two egg yolks
Three level tablespoons flour
One-eighth level teaspoon salt
One-half cup sugar
One-half cup water
One-half cup milk
One teaspoon lemon extract
One cup bananas, sliced very thin

Beat the egg-yolks in the upper part of the double boiler. Add the flour, salt and sugar, and when well-mixed, the water and milk. Cook in a double boiler until thick and creamy. Add the extract, and when well-mixed, spread over the bottom layer of the cake. Arrange the sliced bananas on top, pressing them down into the filling. Place the meringue on the other layer of cake, and place this on top of the prepared layer.

Bake in a moderate oven for five minutes. Serve in wedged-shaped pieces.

Meringue

Two egg whites
Four tablespoons powdered sugar

Beat the egg whites very stiff. Add the powdered sugar slowly and mix and beat until creamy. Pile on top of the layer cake.

Banana Fritters

(A rather common but generally popular dessert.)

One egg
One and one-half cups flour
One level tablespoon sugar
One-fourth level teaspoon salt
One level teaspoon baking-powder
Three-fourths cup milk
One tablespoon melted fat
One and one-half cups diced bananas
Two tablespoons lemon juice

Beat the egg and add the dry ingredients, mixed and sifted. Add the milk and fat. Beat for three minutes. Add the bananas which have been sprinkled with lemon juice. Drop by tablespoons into hot deep fat. Serve hot with Lemon Sauce or syrup.

Bettina’s Banana Custard Pudding (Four portions)

(Good for the simple home meal.)

One and one-half cups sliced bananas
Three egg yolks
One level teaspoon flour
Five level tablespoons sugar
One-fourth level teaspoon salt
Two cups milk
One teaspoon vanilla

Beat the egg-yolks in the upper part of the double boiler. Add the flour and sugar which have been mixed together, and the salt and milk. Cook slowly over boiling water until the custard will coat a silver spoon. Stir constantly during the cooking or the custard may curdle. Add the vanilla and immediately remove the upper utensil from the hot water. Beat the custard for three minutes. Keep in a very cold place until ready for use. Add the diced bananas and serve in glass dishes.

(Do not dice the bananas until they are needed.)