10 oz Bread; stale, crumbled
1 1/2 c Milk
1 1/2 c Cream
1 c Banana liqueur
2 c Sugar
8 tb Butter; melted
4 lg Eggs
2 tb Vanilla
5 md Bananas; cut up
1 c Pecans; chopped
1 tb Cinnamon

Instructions:
–Bananas Foster Sauce–

1 stick butter 2 cups dark brown sugar
4 ounces banana liqueur
4 ounces dark rum
ground cinnamon

Combine all ingredients; mixture should be very moist but not soupy. Pour
into buttered 9×12" or larger baking dish. Place into non-preheated oven.
Bake at 350 degrees for approx. 75 minutes, until top is golden brown.
Serve warm with sauce.

Bananas Foster Sauce:

Melt butter and add brown sugar to form a creamy paste. Let this mixture
caramelize over heat for approx. 5 minutes. Stir in banana liqueur and
rum. Heat and ignite. Agitate to keep flame burning, and add a few
pinches of voodoo magic (ground cinnamon) to the flame. Let flames go out
and serve warm over warm bread pudding.

Bananas Fritas

Ingredients:
4 Firm bananas
2 c Beer batter
Oil for deep-frying
1/2 Lemon; juice of
1/2 c Honey
1 pt Vanilla ice cream -or-
1 c Flavored whipped cream

Instructions:
1. Peel the bananas & split each into 3 sections lengthwise. Dip the
sections into the Beer Batter, shake off excess batter, & slip the bananas
into 350F cooking oil. Cook on all sides, turning carefully, until batter
is crisp & golden brown.

2. Arrange fried bananas on 4 dessert plates & sprinkle w/ lemon juice &
honey. Top w/ ice cream or flavored whipped cream & serve immediately. If
you use whipped cream as a topping, flavor it w/ a little sugar & almond
extract.

I LOVE BANANAS!!!
References :

Banana Chips are also really good if you have a dehydrator. Cut them in slices and put them in. But you would need to watch them. My dehyrdator is old and takes way longer than a newer one would, so I have no idea how long to tell you.
References :

http://food.yahoo.com/recipes/eatingwell/577/roasted-bananas-with-chocolate-yogurt-cream

(*-*)
References :

The only thing I did different on this recipe was I used cake flour instead of all purpose flour, and it came out delicious.

RECIPE INGREDIENTS

For the Cake:

Cooking spray

1 tablespoon all-purpose flour

1 1/3 cups granulated sugar

1/4 cup butter, softened

3 large eggs

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup low-fat buttermilk

1 cup mashed ripe banana (about 2 bananas)

1 teaspoon vanilla extract

For the Frosting:

3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled

2 tablespoons butter, softened

2 teaspoons grated lemon rind

1/2 teaspoon vanilla extract

Dash of salt

2 1/2 cups powdered sugar, sifted

1 1/2 cups fresh raspberries (optional)

RECIPE METHOD

Preheat oven to 350 degrees F.

TO PREPARE THE CAKE:
Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition

Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

Bake cake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

TO PREPARE THE FROSTING:
Combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

TIPS:
Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.

Butter is the correct softness when it gently yields to the pressure of a finger. If you can push your finger deeply into the butter, it’s too soft.

Make sure that you’re not scooping your flour. Follow our directions to lightly spoon the flour into dry measuring cups, and then level off the excess with a knife. If you scoop, you can get up to twice as much flour as intended.
References :
http://www.cooking.com/recipes/static/recipe7644.htm

Banana (strawberry) & Yogurt-Filled Crepes
http://www.3aday.org/Recipes-And-Snack-Ideas/Recipe-Search/Pages/Banana-and-Yogurt-Crepes.aspx

Banana & Walnut Pancakes

Fruit Salad
Sliced bananas, strawberries, blueberries, mangos, papaya, pineapple & Macadamia nuts. Combine plain yogurt w some honey & lime juice & drizzle over salad. Lemon yogurt is another suggestion for a topper.

Banana s’mores – Graham crackers, slice of banana, square of chocolate & a marshmallow.

Thai Fried Bananas
http://thaifood.about.com/od/thaidesserts/r/Friedbananas.htm

Slice a banana in half lengthwise – but not all the way thru – sprinkle w chocolate chips & nuts, wrap in foil & bake.
References :