The bananas all belong to the genus Musa in the family Musaceae.

More fully:

Kingdom: Plantae

Division: Magnoliophyta

Class: Liliopsida

Order: Zingiberales

Family: Musaceae

Genus: Musa

2. Click on Instant Action Games and go to the bottom of the page. There you will find a banana

3. Click on Games Cheat Toolbar and in the toolbar write 'arctic antics' but DO NOT click Search. Instead press 'Enter' on your keyboard. You will be taken to another page just like Google. Go down to the bottom of the page and there you will find a banana. There is also an Easter Egg on top of the banana so click that as well for the Easter Egg hunt.

4. In Write A Sentence, click on the first big letter of the story and you will find a banana.

5. Click on Go On A Quest, and when your on the page wait 5 seconds and a banana will appear.

6. Click on 'WEBFETTI' at the bottom of the page then click on logout on top of the page. You will go to a page and a picture of a banana will appear.

7. Click on Game Tournaments and play 5 second madness. If you come to where you shoot the balloons keep click on the gun as much as you can until you come to a banana.

8. Go to Walrus Chat and you must have a group of people with you. If you can do this, go past the football which some people find tricky. If you do get past it you will get taken to another room where you see the banana. Don't click on the banana otherwise you will fall into the previous room. Go to the end of the first platform with your group and don't move. Keep saying 'Banana' and the banana will come to you. Jump until you touch the banana.

9. Click on Webfetti and keep refreshing until a banana is there.

10. (sorry i don't know this one)Go here to find out: http://neno69.wordpress.com/banana-hunt-guideall-12/

11. Go to Higher-Or-Lower and pay to play but don't press 'Lets Go'. Click on the Smiley Toolbar.

12. Go to the Coupon Page and type in 'yellow99'

Ingredients

• 1 banana
• 1 hot dog roll
• peanut butter jelly lemon juice optional

Spread inside of hot dog roll with peanut butter and jelly. Brush peeled banana lightly with lemon juice (so it doesn't turn brown). Place banana in roll and off they go!

Ingredients

• 1 Banana
• 1/4 c Grape pulp
• 1/2 c Chopped pecans
• 1 Orange

Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you

Ingredients

• 1 Banana
• 1/4 c Grape pulp
• 1/2 c Chopped pecans
• 1 Orange

Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you

Ingredients

• 1 1/2 c Crushed bananas
• 1 Apple
• 4 Bacon slices
• 1 Salt and lettuce

Crush banana, chop crisped bacon and mince apple. Mix, add salt, spread between buttered slices of bread and add lettuce leaf. For You

Ingredients

• 1 1/2 c Crushed bananas
• 1 Apple
• 4 Bacon slices
• 1 Salt and lettuce

Crush banana, chop crisped bacon and mince apple. Mix, add salt, spread between buttered slices of bread and add lettuce leaf. For You

But banana trees are considered part of the herbaceous family (herbs). Banana tree doesnt have a woody tissue. So it's just called the banana tree, but it is not a tree. It is a massive herb, which can grow up to 15 metres high. In fact, banana trees are largest herbs in the world.

The Banana is a large plant that grows in the tropical parts of Central America, South America, Asia, and Africa, where the climate is warm and damp the year round. It grows 10 to 40 feet high and has enormous, broad green leaves that are sometimes 10 feet long. The Banana plant has a hollow stem that is 8 to 15 inches thick. Another stem, which grows through the hollow stem, bears the flowers and the fruit. The flower bud is very large and shaped like a heart. As it grows it slowly unfolds and shows about 100 small blossoms, which are long and narrow and grow together in clusters or groups. Some of these clusters grow into great bunches of fruit. Each bunch is called a 'hand' because it looks almost like a hand with the separate Bananas like fingers. The fruit is cut off the plant while it is still green and unripe.

Ingredients

• 1 each banana, extra ripe
• 1 pk gingerbread cake mix (14.5 oz)
• 1/2 cup lukewarm water
• 1 each egg
• 1 each banana, peeled, chopped
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 1/2 cup powdered sugar
• 1 lemon, juice of one lemon

Place medium banana in blender. Process until pureed, use 1/2 cup fo

recipe.

Combine gingerbread mix, water, 1/2 cup pureed banana and egg in large bowl. Beat well. Stir in chopped banana, raisins and almonds.

Spread batter in greased 13x9 inch baking pan. Bake in 350 degree oven 20-25 minutes until toothpick inserted in center comes out clean.

Mix powdered sugar and 3 tablespoons lemon juice in medium bowl to make thin glaze. Spread over warm gingerbread. Cool. Cut into bars. Sprinkle with additional powdered sugar if desired.

Makes 32 bars.

Ingredients

• 1 c Sugar
• 2/3 c Butter; or shortening
• 2 Eggs
• 3/4 c Banana; mashed
• 1/2 ts Vanilla
• 1/2 ts Lemon juice
• 1 1/2 c Rolled oats
• 2 c Flour
• 3/4 ts Soda
• 1 ts Baking powder
• 1 ts Salt
• 1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together. cream together sugar and shortening. Beat in well beaten eggs.stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoon onto greased baking sheet and bake in preheated 350 degree oven 15 to 18 minutes, or until golden. Barb

Ingredients

• 1 cup whole bran cereal
• 2/3 cup milk
• 1 large banana mashed
• 1 egg beaten
• 1/4 cup cooking oil
• 1 1/2 cups flour
• 1/2 cup brown sugar packed
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cloves

In large bowl, stir together cereal, milk and banana. Let stand 2 minutes or until cereal is soft. Add oil and egg; mix well. Stir dry ingredients into bran mixture only until moistened. Spoon into greased muffin cups. Bake at 375F for 25 to 30 minutes. Yields 6 large or 12 normal size muffins.

Ingredients

• 1 3/4 C flour
• 1 Tbsp baking powder
• 3/4 Tsp cinnamon
• 1/4 Tsp salt
• 2 egg whites whipped
• 1 1/2 C skim milk at room temperature
• 2/3 C banana mashed
• 1/2 C applesauce at room temperature

Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.

Ingredients

• 1 c Pureed Overripe bananas
• 1/2 ts Baking Soda
• 1/2 ts Salt
• 6 TB Sweet Butter
• 1/2 ts Lemon Peel, Grated
• 6 TB Brown Sugar
• 1 c Frozen Blueberries,rinsed
• : and drained 1 Egg
• 1 1/2 c All-Purpose Flour
• 1/2 ts Baking Powder

Preheat the oven to 375 degrees. Cream the butter and brown sugar until light and fluffy. Mix in the banana and egg. Combine the flour, baking powder, baking soda, salt and lemon peel. Blend into the banana mixture by hand until just moistened. Do not over blend. Gently fold in the blueberries. Line LARGE muffin cups with paper liners. Coat the liners lightly with vegetable spray. Fill each cup a little more than half full. Bake until muffins test done with a wooden toothpick (20-25 minutes)

Ingredients

• 1 1/2 pk GRAHAM CRACKERS, crushed
• 1/2 c SUGAR
• 6 tb BUTTER
• Mix and pat into 10 -springform pan, bottom and -sides. CAKE 2 lb CREAM CHEESE, removed from
• wrappers and warmed In microwave for 2 minutes -on high. 5 JUMBO EGGS, removed from
• shell and warmed in Microwave 25 seconds 1 c SUGAR
• 3 ts LEMON JUICE
• 1 c SOUR CREAM
• 1 1/2 c BANANA, mashed
• 1/4 c CORNSTARCH
• 1/2 c HEAVY CREAM

Beat the cheese until light. -Add sugar and beat again. -Add Eggs one at a time, beating -after each. Stir in cream, -sour Cream, vanilla and -cornstarch and blend well. -Stir in Banana. Preheat oven to 350 with pan -of water on bottom of oven. Bake cake for 1 hour or so -until edges firm and cake -still ** CRUST

Ingredients

• 1 large banana ripe
• 2 large large eggs
• 1/2 cup skim milk
• 1/2 tsp cinnamon
• 4 slices bread
• 3 tablespoons margarine
• 1/2 cup maple syrup warmed
• Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.
• Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.
• Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.

Serve; pass warmed syrup separately.

Ingredients

• 1 1/3 cups milk
• 2 eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1/2 cup banana
• 1 1/2 cups Bran Chex cereal
• 1 cup all purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process. Add remaining ingredients. Process to combine. Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to form 3 to 4 pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each. Reheat in toaster. Sallies comment:- I add a little more banana than this calls for.

Ingredients

• 1 1/3 c Cooked Rice
• 1 1/3 c Milk
• 1 ts Vanilla extract
• Sugar substuite equal to 2 Tb of the real thing
• 1 Ripe Banana, Mashed
• 1/4 c Whipping cream, Whipped
• (or substuite should do) 2 Kiwi fruits; sliced
• for garnish 2 Kiwi fruits, Sliced, for garnish

Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes) stirring frequently. Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices Makes 4 servings Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream) Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and 1 fat From the Tice Council of America P.O. Box 740121, Houston, Tx. 77274

Ingredients

• 1 3/4 c Sifted flour
• 2 ts Baking powder
• 1/4 ts Baking soda
• 1/2 ts Salt
• 1/3 c Butter
• 2/3 c Sugar
• 2 Eggs
• 1 c Bananas, mashed
• 1 c Blueberries

Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.

Ingredients

• 1 c Flour, all purpose
• 1/3 c Coca, unsweetened
• 1/4 c Nonfat dry milk powder
• 1/4 ts Baking soda
• 1/4 ts Salt
• 1 ea Large very ripe banana
• 1 c Sugar
• 2 ea Large egg whites
• 1/4 c Buttermilk
• 1 ts Vanilla

Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares.

Ingredients

• 1 1/2 c whole wheat pastry flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1 3/4 c nonfat buttermilk (1 pkg)
• 1/4 c egg Beaters 99% egg substitute
• 1 1/2 ea banana medium, sliced
• 1 1/2 c wheat germ, toasted
• Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg substitute, and stir to mix well. Fold in the bananas and wheat germ.
• Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface. If using an electric griddle, heat the griddle according to the manufacturer's directions.
• For each pancake, our 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubble and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
• Serve hot, topped with honey or maple syrup.

VARIATION: To make Banana Buckwheat Pancakes, substitute 3/4 cup of buckwheat flour for 3/4 cup of the whole wheat flour.

Ingredients

• 1 ea 9 inch baked pastry shell
• 3 tb Cornstarch
• 1 2/3 c Water
• 1 cn 14 oz Eagle Sweetened Conden
• Milk, Not Evaporated Milk 3 ea Egg yolks, beaten
• 2 tb Margarine or butter
• 1 ts Vanilla extract
• 3 md Bananas, sliced and dipped

In Realemon lemon juice and Drained Whipped cream for topping In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Ingredients

• 1 1/2 c Whole wheat flour, divided
• 1/2 c Coconut, unsweetened shredd.
• 2 ts Baking powder
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1 c Mashed banana (3 small)
• 3 tb Vegetable oil
• 2 tb Liquid honey

Suggestion: reserve 1/4 cup flour. Low fat recipes have a tendency to be too dry. Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not available. Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly but gently until just combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4 loaf pan. Bake at 350 F about 45 min until tester inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing. Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108 calories

Ingredients

• 1 c Chopped nuts
• 2 1/2 c Sugar
• 5 c Flour
• 1 ts Salt
• 1 ts Baking powder
• 1 ts Cinnamon
• 1 1/2 c Vegetable oil
• 3 Eggs
• 3 Bananas, mashed
• 1 ts Lemon juice
• 1 cn Crushed pineapple, drained

Mix together dry ingredients. Mix together liquid ingredients; combine. Bake at 350 degrees for 1 hour.

Ingredients

• 1 1/2 c Rice flour
• 2 ts Baking powder
• 1 ts Salt
• 1/2 ts Xanthan gum
• 1 1/4 c Water
• 3 tb Vegetable oil
• 2 tb Honey
• 2 Egg yolks; beaten
• 2 lg Bananas; mashed
• 1/2 c Chopped walnuts
• 2 Egg whites

Vegetable oil; for frying Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown. Each serving (2 pancakes) provides: * 283 calories * 6 g. protein * 12 g. fat * 40 g. carbohydrate * 2 g. dietary fiber * 55 mg. cholesterol * 399 mg. sodium

Ingredients

• 1 c Chocolate Wafer Crumbs
• 1/4 c Margarine, Melted
• 16 oz Cream Cheese Softened
• 1/2 c Sugar
• 1/2 c Mashed Ripe Bananas
• 2 ea Large Eggs
• 1/4 c Chopped Walnuts
• 1/3 c Milk Chocolate Chips
• 1 T Margarine
• 2 T Water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.