I’ve been on a tangent researching Chiquita history, which has led to some fun discoveries too. Here are some old recipes that were published by Chiquita to educate the public on the multiple uses of bananas – must buy more!
If you have a bunch of bananas ripen all at once, here are a variety of creative ways to use them.
Ham Banana Rolls (1947)
6 thin slices boiled ham
6 firm bananas
Spread each slice of ham lightly with mustard. Wrap a slice of the prepared ham around each banana. Place in a buttered shallow baking pan and pour cheese sauce over bananas. Bake in a moderate oven (350F) 30 minutes, or until bananas are tender… easily pierced with a fork.
Serve hot with cheese sauce from the pan poured over each roll.
Banana Scallops (1948)
- melted fat or salad oil*
- 1 and 1/2 teaspoon salt
- 1 egg – slightly beaten (or 1/4 cup evaporated milk)
- 6 firm bananas
- 3/4 cup fine corn flake or bread crumbs or corn meal
Have 1 inch of melted fat or oil in frying pan.
Heat fat to 375 degrees., or until a 1-inch cube of bread will brown in about 40 seconds. Add salt to egg or undiluted evaporated milk. Peel bananas and slice crosswise into pieces 3/4 to 1 inch thick. Dip into egg or milk. Drain. Roll in crumbs or corn meal.
Fry in the hot fat 1 and 1/2 to 2 minutes, or until brown and tender. Drain well. Serve very hot. Six servings.
Banana Coconut Rolls (1950)
- 4 firm all-yellow bananas
- 2 Tablespoons melted butter or margarine
- 2 Tablespoons lemon or lime juice
- 1/2 cup shredded coconut
Peel bananas and cut crosswise into halves. Place into a well-greased baking dish. Brush thoroughly with butter or margarine, then with lemon or lime juice. Sprinkle bananas with coconut.
Bake in a moderate oven (375 degrees) 15 to 20 minutes, or until coconut is browned and bananas are tender… easily pierced with a fork.
Garnish with sliced pineapple, fluted orange slices and cherries, if desired. Serve hot.