I kinda of thought something might be accomplished, like that, in a lab. But that's not the need I was addressing. I've heard of interspecies crossing between other closely related species, but mostly by forcing them in a lab situation. Last year I heard about some "in-the-field" crossing between c. maxima and c. pepo squash (the maximas were pollinated by the pepos), but my understanding was that the resulting seed was sterile and that it occurred because, at the time, there was no c. maxima pollen available. Since the fruit was unaffected, the only problem was that it was filled with useless seed (not viable) . Good to hear from you Fusion! George

Tennessee Banana-Black Walnut Cake with Caramel Frosting courtesy Paula Deen Yield: 12 servings Cake: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup solid vegetable shortening 1 1/2 cups sugar 2 eggs 2 ripe bananas, mashed 1/4 cup buttermilk 1 teaspoon pure vanilla extract 1 cup chopped black walnuts* Frosting: 1/2 cup (1 stick) butter, softened 1 cup packed dark brown sugar 1/3 cup heavy cream, plus more as necessary 1 tablespoon pure vanilla extract 1 (16-ounce) box confectioners sugar 2 cups finely chopped black walnuts, for garnish (optional)* Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts. Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely. Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with frosting. Frost the outside of the cake. Press chopped black walnuts on the sides of the cake, if desired. *Cook's Note: DO NOT substitute English walnuts for black walnuts. BANANA SPICE CAKE Yield: 12 servings Bananas, pecans and currants give rich flavor to this recipe. Baking 1 hrs. 20 min. 3/4 cup currants or raisins 1/4 cup orange-flavored liqueur or orange juice 1 1/4 cups sugar 1 cup LAND O LAKES® Butter, melted* 2 eggs 2 teaspoons freshly grated orange peel 2 teaspoons vanilla 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 medium bananas, peeled, chopped 1/2-inch 3/4 cup chopped pecans Topping Ingredients: Vanilla ice cream, if desired Caramel sauce, if desired Instructions: Heat oven to 325°F. Combine currants and orange liqueur in small bowl; let soak 30 minutes. Drain well. Set aside. Combine sugar, butter, eggs, orange peel and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat until well mixed. Stir in soaked currants, bananas and pecans by hand. Spoon into greased and floured 9-inch springform pan. Bake for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Cool completely. (Cake may dip slightly in center upon cooling.) Top each serving of cake with ice cream and drizzle with caramel sauce, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Calories: 330 Banana Cake Cockaigne Adapted from Joy of Cooking Grease and flour 2 round cake pans (8 or 9 inch) or one 9X13 inch rectangular pan. I usually line pans with waxed paper before I grease and flour. Preheat oven to 350 degrees Mash two ripe bananas, or enough to make one cup. Add 1/4 cup plain yogurt or sour cream (fat free is OK) ot buttermilk and 1 teaspoon vanilla Sift together: 2 1/4 cups flour (Cake flour) 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt Cream in a large mixing bowl: 1 1/2 cups sugar 1/2 cup butter Add 2 eggs, one at a time, Add the flour mixture, alternating with the banana puree, STIR until smooth after each addition. ( DO NOT OVER MIX...THINK MOISTEN) Pour batter into prepared pan(s) and bake at 350 until the cake springs back when touched, about 30 to 40 minutes. Sprinkle with powdered sugar if serving warm or frost with a chocolate frosting, mock whipped cream frosting. or a cream cheese frosting. I make it with the Mock Whipped Cream Frosting and sprinkle the filling and top with a crushed Heath Bar. Mock Whiipped Cream Frosting Ingredients: 2/3 cup milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 2/3 cup sugar 2/3 cup LAND O LAKES® Butter, softened 1/2 teaspoon vanilla combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool completely (1 hour). Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake. Banana Cake Mocha Frosting: 6c powdered sugar 1/2c cocoa 1/2c butter, softened 1/2c brewed strong coffee Sift powdered sugar and cocoa` together. Add softened butter and mix on very low speed till incorporated. Add coffee and beat till smooth.

Oh my gosh, banana splits bring back so many memories. When I was a kid (does every banana split story begin that way?), my family went to Ocean City NJ for a month each summer. My two friends and I would go to a little restaurant that served Banana Splits and order one to share. We sat in a booth and got into total giggling fits. We smeared ice cream everywhere. Then we got up from the table and walked out, leaving the mess for the waitress to clean. I'm sure it never occurred to us to leave a tip. One day we arrived for our banana split and giggling session and we were told we were no longer welcome there!! We were so embarrassed. We deserved to be banned, too! Later when my own family would head to Ocean City each summer, I always marked the last night of vacation and the end of summer with a banana split. I think that one came from Dairy Queen (why did I not get real ice cream??) It became a family tradition -- "Mom's banana split". I think I also had my annual cheesesteak during that vacation, too. Theresa, I was just reminiscing with someone about eating at the counter at Woolworth's and popping the balloons. I'm sure I never picked a white one. Are there any places left that have counter service? I guess there are diners, but no drugstores or "department" stores like Woolworth's. I loved going in there. I think the pet department was right next to the counter. Today the Board of Health would put an end to that, but I liked having lunch next to the parakeets and hamsters. I have to have one more full-on banana split before I die. For me it would be all vanilla ice cream (three scoops, no chocolate - I don't like it), chopped salty peanuts, chocolate sauce, whipped cream, a cherry and of course, a banana. Lars, I love this thread.

I'll vouch for that sour cream banana bread recipe too. It came from Connie over at Mimi's Cyber-kitchen over 10 yrs. ago and it's the only one I've used since. Something simple for summer: BANANA CREAM SUPREME 16 graham cracker squares (1-1/4 cup crumbs) 1/4 cup margarine, melted 3 Tblsp. sugar 1 cup sour cream 1/2 cup milk 1 small box instant vanilla pudding 12 oz. Cool Whip, thawed 3 bananas, sliced 2 Tblsp. chopped pecans Make crumbs out of the graham crackers; mix with margarine and sugar. Press into 9-inch springform pan. In a bowl whisk sour cream and milk. Mix in pudding until dissolved. Fold in Cool Whip. Spread half of the pudding mixture in the pan. Layer sliced bananas on top of that. Pour rest of pudding mixture over bananas. Sprinkle pecans over the top. Chill a while before serving. It sets up fairly quickly. Recipe from Pampered Chef.