There is a world of ways to go Dole bananas.
Every time we develop new recipes using our delicious Dole banana, they seem to be the best yet. And that’s what we think Patricia Collier, home economist here at Dole, has come up with this time: The three best recipes we’ve ever offered.
Serve these three new recipes to your family soon. And in the meantime. Patricia will be developing new ways for your family to enjoy Dole bananas. We never know what in the world she’ll finally come up with But we know you’ll go bananas over it.
Dole Danish Delight recipe
1 package Pillsbury refrigerated Butterflake Dinner Rolls
1-1/2 tablespoons butter, melted
1/2 cup pineapple-apricot preserves
2 large firm ripe Dole bananas, sliced
1 tablespoon sliced almonds
4 Maraschino cherries, halved
Press dinner rolls into bottom of a lightly buttered 10-inch pie plate. Melt butter; stir in preserves until blended. Slice bananas into butter mixture, tossing to coat well. Spoon over dinner rolls. Sprinkle with almonds and cherries. Bake in a preheated 375 F oven 20 to 25 minutes until golden. Serve warm. Makes 6 servings.
English Breakfast Treat
3 English muffins
1/2 cup orange marmalade
1/4 cup butter, melted
1 large firm ripe Dole banana
Split English muffins, toast lightly under broiler. Blend marmalade and butter. Slice banana, fold into butter mixture. Spoon onto muffins; return to broiler 1 to 2 minutes until bubbly. Serve at once. Makes 6 servings.
MORE: 15-minute chocolate-banana cream pie recipe (1994)
Jamaican Pound Cake recipe
1 large ripe Dole banana
1/4 cup dark Jamaica rum
1 package (17 oz.) pound cake mrs
1/2 cup dairy sour cream
1/8 teaspoon nutmeg
3 tablespoons sliced almonds for pan coat
Mash banana to make 1/2 cup. Blend with eggs and rum. Beat into pound cake mix until smooth. Beat in sour cream and nutmeg. Butter a 9 x 5 x 3-inch loaf cake pan; sprinkle with almonds. Pour cake batter into pan. Bake in a preheated 325 F oven 70 to 75 minutes until done. Place on wire rack to cool 10 minutes before re-moving from pan. Cool thoroughly before cutting. Makes 1 loaf cake.
Recipes developed by Patricia Collier at the Dole Kitchens in San Francisco, California, USA. Dole TM of Castle & Cooke. Inc.