fruits are turning a lovely golden yellow.

Few may know that the banana plant is actually a giant herb, and that each tree bears only one bunch of bananas.

The fruit appears when the plant is about 12 months old and is ready for harvest about three months after it's first appearance.

Banana's are abundant in vitamins and minerals -- especially potassium -- but are low in calories.

Virginia Cordeiro uses some of the Bermuda bananas growing plentifully in her yard to make delicious banana bread (pictured at right). Mrs. Cordeiro said she uses a cup of Bermuda bananas -- along with two cups of flour, three eggs, 1 cup of butter, a pinch of salt, two spoonfuls of baking powder and 11 cups of sugar -- to make her banana bread. Here are a few recipes to help you enjoy the sweet, rich flavour of Bermuda bananas.

*** BANANA FRITTERS 3 ripe bananas (mashed) 1 egg 1 tablespoons sugar 3 tablespoons flour 1 teaspoon baking powder Sugar for garnish BEAT egg and sugar together. Add bananas, flour and baking powder. Mix well.

Drop by the spoonful into hot oil. Fry until golden. Sprinkle with sugar and serve with a lemon wedge.

*** BANANA BREAD 3 ripe bananas (mashed) 2 eggs beaten 1 cup sugar 2 cups flour 1 cup butter 1 teaspoon salt 1 teaspoon soda 1 cup nuts (chopped) CREAM butter and sugar. Add eggs, bananas then all ingredients plus the chopped nuts.

Bake in a greased loaf pan at 350 degrees F for 1 hour.

Recipes from the Bermuda Cookbook.

*** APPLE BANANA PUREE 1 16 ounce jar apple sauce 6 ripe bananas 2 cloves 1 teaspoon cinnamon PUREE ripe banana. Combine with apple sauce. Add cloves and cinnamon. Mix well. Serve with favourite meat.

*** BANANA ICE CREAM 1 pint milk 1 tablespoon custard powder 2 egg yolks 1 cup sweetened condensed milk 3 cup evaporated milk 3 bananas pureed MIX custard powder to a paste with a little of the milk. Heat the remainder of milk and stir in paste and the beaten egg yolks. Cook over a low name for 3 minutes.

Stir until cool, then add condensed evaporated milk, and the banana puree.

Freeze, when very firm, pack in a container lined with wax paper; leave edge to over-hang. Cover. Store in freezer.

*** HOT BANANA CEREAL (BANANA PORRIDGE) 3 green bananas 1 tablespoon flour 3 cups boiling water 2 cups milk 1 tablespoon vanilla extract 1 cup evaporated milk 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon grated nutmeg Sugar to taste GRATE green bananas. Add evaporated milk and beat until mixture is free from lumps (or use blender). Add to boiling water with salt and cinnamon. Beat vigorously.

Place mixture in saucepan; mix flour with 2 tablespoons water into a smooth paste. Add to mixture. Cook 5 minutes. Remove from heat. Add vanilla and nutmeg. Sweeten to taste.

Serve with hot muffins or buttered toast.

*** BANANA AND PEAR JAM 6 pounds bananas -- peeled and sliced 2 pounds pears 2 lemons 41 pounds sugar PARE the pears and cut into pieces the same size as the bananas. Put one pound of the sugar and the lemon juice into saucepan with the pears.

When boiling slowly add the remaining sugar and bananas. Stir until mixture thickens, pour into heated jars.

Recipes from The Continental Society of Bermuda Cookbook.

TASTY -- Virginia Cordeiro's banana bread.