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INGREDIENTS

• 1/2 cup soft butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cupsmashed bananas
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cupbaking cocoa
• 1 (15ounce)containercream cheese frosting

DIRECTIONS

1. Preheat oven to 350°.
2. Grease a 9×13 pan.
3. In a large bowl cream butte and sugar.
4. Add egg and vanilla.
5. Mix well.
6. Blend in bananas.
7. In another bowl combine flour, salt, and baking powder.
8. Add this to creamed mixture.
9. Mix well.
10. Divide batter in half.
11. Add half to your greased pan.
12. Add the cocoa powder to the other half.
13. Mix well.
14. Drop by spoonfuls on top of the batter in pan.
15. Swirl with a knife.
16. Bake for 25 minutes or until knife comes out clean.
17. Cool completely.
18. Frost if you you choose, or top with powdered sugar.

INGREDIENTS

• 2 tablespoonsdairy-free margarine , softened
• 1/4 cup bananas
• 1/4 teaspoon lemon juice
• 1 1/4 cups confectioners’ sugar

DIRECTIONS

1. Combine ingredients.
2. beat until smooth.

INGREDIENTS

• 1/2 cup cooked oatmeal, chilled
• 1 banana(frozen if thicker smoothie is desired)
• 1 cup 1% low-fat milk
• 1 tablespoon wheat germ
• 1 tablespoon honey
• 1 teaspoon vanilla extract

DIRECTIONS

1. Mix ingredients.
2. Add ice to thicken.
3. Enjoy!

INGREDIENTS

• 2 bananas, mashed
• 2 cups Bisquick baking mix
• 1 2/3 cups chocolate milk
• 1/2 cup peanut butter
• 2 tablespoonsvegetable oil
• 2 eggs

DIRECTIONS

1. In a large bowl, mash the bananas (riper bananas have more flavor).
2. Add remaining ingredients, mix with a wisk, fork, or electic beater.
3. Pour onto hot waffle iron according to manufacturers instructions.

INGREDIENTS

• 1/4 large banana
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoonhot pepper sauce
• 500 g large shrimp, shelled and deveined,you’ll probably have between 26 to 30
• 1/3 cupcracker crumbs
• 1/3 cup grated coconut, toasted
• lime wedges

DIRECTIONS

1. Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
2. Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
3. In a bowl, combine the cracker-crumbs and the toasted coconut.
4. Preheat the grill or broiler.
5. Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
6. (Each skewer will take 6 to 8 shrimps).
7. Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
8. Serve with lime wedges.
9. NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
10. BY HOLDING A PAIR OF SKEWERS 1/4″ APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
11. THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.