BANANA AND COCONUT -- Sauté mustard seeds in butter, add cayenne pepper, then half cup of flaked unsweetened coconut and two ripe bananas, mashed. Remove from heat and stir, add teaspoon of sugar, half of salt, and two cups of yogurt. Chill. Good with curried dishes or any spicy foods, or with fried chapatis.

BANANA AND EGGS -- Beat egg yolks with salt, powdered sugar, milk and some lemon juice. Fold in beaten egg whites. Fry sliced bananas in omelet pan for about four minutes than pour in egg mixture.

BANANA AND FRUIT SALAD -- Mix equal parts shredded fresh or preserved pineapple, bananas in small pieces, and sections of tangerines, and marinate together in French Dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with more dressing.

BANANA AND PINEAPPLE -- Blend frozen banana slices, fresh and frozen pineapple juice, and a couple of large spoonfuls of unsweetened shredded coconut. Puree to a slush and serve.

BANANA AND SEAFOOD -- Soak sliced rounds of green bananas in salt water for about 15 minutes and drain. Sauté onions and garlic, add cayenne, summer savory or thyme, then chopped potatoes, chopped sweet potatoes, chopped cabbage, parsley, chopped tomatoes and vegetable stock or water. Simmer this stew for about 15 minutes then add the bananas, shelled shrimp and chunks of fish fillets. Simmer gently about 10 more minutes and adjust stock if too thick. Salt to taste. Serve over rice or steamed millet and garnish with wedges of lemon or lime.

BANANA CHUTNEY -- Boil 12 sliced bananas in vinegar until consistency of porridge. Add raisins, currants, sugar, salt, cinnamon and curry powder and simmer 15 minutes.

BANANA FRITTERS -- Fry diagonally sliced bananas in oil after the pieces have been dipped in a batter of beaten egg, a little milk, honey and enough flour to thicken it . Sauce with warmed honey to which butter has been added.

BANANA MAYONNAISE -- Add a little peanut butter when making mayonnaise in a blender. When done fold in a mashed banana. For fruit or shellfish salads.

BANANA PILAF -Briefly sauté bananas and diced onion in oil. Over heat, combine a cup of long grain rice with a beaten egg and stir until kernels are separated. Add 2 1/2 cups stock and bring to a boil before adding banana-onion mix. Season with curry, cover and cook in oven for 45 minutes. Serve with grated cheese on top.

BANANA SOUFFLÉ -- Remove the skin and chop five firm bananas very fine. Into a pint of whipped cream stir five well beaten eggs, then quickly stir in the banana pulp. Turn into a soufflé dish, bake in a quick oven until brown and light, serve immediately with sugar and cream.

BANANA SOUP -- Cook green banana pulp, chicken stock, celery, onion, carrot, small bay leaf, peppercorns and salt together for about one-half hour until the mixture thickens. Strain over flour and butter which have been combined as for a white sauce. Cook until thickened. Just before serving add milk or cream. Heat. Serve with a slice of lemon on each plate as a garnish.

BANANA SPREAD -- Simmer together two or three ripe, mashed bananas, lemon juice and rind and ground cloves for about 15 minutes. Pour into jar and refrigerated. Good with spicy dishes or spread on toast.

BANANA STUFFING -- Mix bananas, onion, green pepper, parsley, bread crumbs, pinch of thyme, chopped bacon (if desired), egg and salt. Good in fowl.

BANANA TIRAMISU -- Mix one and a half cups of milk with couple of tablespoons instant coffee crystals until coffee is almost dissolved. Blend together softened cream cheese mixed with quarter cup of sugar and package of instant vanilla pudding filling. Gradually beat in coffee mixture until smooth. Stir in two cups frozen nondairy whipped topping, thawed. Layer ladyfingers, pudding mixture, sliced bananas and top with whipped cream. Garnish with mini chocolate chips.

BANANAS AND APPLES -- Make a sauce of apples and bananas cooked in water and cinnamon. Rub through sieve and sweeten with sugar. Good with duck or pork.

BANANAS AND BEEF -- Make stew using garlic, onions, pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, beef and beef stock. When meat is tender, add slices green bananas, sliced yellow plantain, diced sweet potato, cubed butternut squash, diced new potatoes, diced chayote, and white corn. Adjust stock and cook until vegetables are soft.

BANANAS AND GREEN PEPPERS -- Slice three bananas. Plunge a large, sweet, green pepper in boiling water, let stand two minutes, rub off the skin, cut in thin shreds, and chill. Pour mix of olive oil, lemon juice and salt over the banana and pepper. Serve on lettuce hearts with meat dishes.

BANANAS AND ORANGES -- Mix peeled oranges and sliced bananas with a combination of vanilla extract, brown sugar and sour cream.

BANANAS AND PRUNES -- Soak prunes overnight in enough water to cover. Add one cup of granulated sugar and cook until plump. Cool and remove stones. Place layer of prunes in bottom of casserole. Next cover with layer of bananas which have been halved lengthwise. Sprinkle lemon juice and brown sugar over bananas. Repeat until casserole is filled, sprinkling well with brown sugar. Bake 40 minutes in hot oven.

BANANAS AND SOLE -- Cut strips of lemon sole fillets, dredge in seasoned flour, dip in egg, and coat with bread crumb and Parmesan cheese mixture. Fry until golden and season with salt and pepper. Fry sliced lengths of banana and serve with fish, sprinkle with sliced blanched almonds, toasted lightly, parsley and lemon wedges.