Some Banana Recipes:

1. Almond Fudge Banana Cake

Ingredients
4 extra-ripe, medium Bananas, divided
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur or 1 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Chopped Almonds, toasted and ground
1 square ( 1 oz .) semi-sweet chocolate, melted

Directions
Quarter bananas and place in blender or food processor. Blend until smooth (2 cups).

Beat sugar and margarine in large bowl, until light and fluffy. Beat in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl.

Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan.

Bake

at 350° F, 45 to 50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely.

Mix, in a small bowl, the remaining blended bananas with melted chocolate, stirring until completely blended. Drizzle glaze over top and down sides of cake.

2 .Fruit Tarts

Ingredients
12 wonton skins
Vegetable cooking spray
2 tablespoons apple jelly or apricot fruit spread
1 cup nonfat or low fat yogurt, any flavor
1-1/2 cups sliced or cut-up fruit such as Bananas, Strawberries, Raspberries, Nectarines, Red or Green Seedless Grapes

Directions
Press 1 wonton skin into each of 12 muffin cups, sprayed with vegetable cooking spray, allowing corners of wontons to extend over edges of muffin cups.

Bake at 375° F, 6 to 8 minutes or until lightly browned. Carefully remove wonton cups to wire rack; cool.

Cook and stir jelly in small saucepan over low heat until jelly melts.

Brush bottoms of cooled wonton cups with melted jelly. Place 2 fruit slices in each cup; spoon rounded tablespoon of yogurt over fruit. Garnish with additional fruit slice; if desired. Serve immediately.