Banana Nut Bread

Ingredients:

2/3 c sugar
2 eggs
1 c mashed bananas
1 t baking powder
1/2 c nuts
1/2 c butter or margarine, softened
1 t vanilla
1 3/4 c flour
1/2 t salt

Instructions:

Cream sugar, butter, eggs and vanilla until light and fluffy.  Add mashed bananas.  Sift flour, baking powder and salt together and mix in.  Stir in nuts.

Grease a 9 by 5 by 3 inch loaf pan and pour in the batter.  Let stand 20 minutes.

Bake in 350 degree oven for 20 minutes.

Banana Slush

Ingredients:

1 c sugar
2 ripe medium sized bananas, cut up
3 c unsweetened pineapple juice
1 (6 oz) can frozen orange juice concentrate
2 T lemon juice
1 1-liter bottle lemon-lime soda

Instructions:

Stir together sugar and 2 3/4 c water till sugar dissolves.  In a blender container combine bananas, half of pineapple juice, and the O.J. concentrate.  Cover and blend until smooth.  Add to sugar mixture.  Stir in remaining pineapple juice and lemon juice.  Transfer to 13 by 9 inch pan.  Place in freezer until firm.

To serve, let mixture stand at room temp for 20 to 30 minutes.  To form a slush, scrape large spoon across frozen mixture.  Spoon into punch bowl.  Slowly pour soda down the side of the bowl.  Stir gently to mix.

Makes 23 (4 oz) servings.

Punch Bowl Cake

Ingredients:

1 yellow cake mix, made into 2 layers, baked, and set aside
1 large can crushed pineapple
2-3 big bananas
2 large packs vanilla pudding, prepared
strawberries
1 large container Cool Whip

Instructions:

Layer as follows, in a large punch bowl.  1 layer yellow cake (poke holes in it), 1 layer of sliced bananas, 1/2 the pineapple with 1/2 of its juice, 1/2 the pudding, 1/2 the cool whip, 1 layer cake, bananas, strawberries, pudding, cool whip, chopped nuts if desired.