Ingredients

1 pkt lemon flavored gelatin
20 x strips sponge cake or possibly sponge finger cookies
7 x ripe bananas
1/4 c. sugar
1 Tbsp. chocolate finely grated
1 Tbsp. nuts finely minced
1/2 pt whipped cream 1 c.
1 Tbsp. unflavored gelatine soften in a little cool water, then dissolve in 3 TBSP warm water
1 Tbsp. lime juice banana balls garnish - optional pawpaw garnish -optional roughly minced gelatin garnish - optional

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Banana Charlotte Bananasfromjamaica

Servings: 8

Dissolve lemon-flavored gelatine in 1/2 pint warm water. Add in 1/2 pint cool water/. Put a thin layer in bottom of mold to set. When set, cut several slices of banana and cover gelatine in mold. Pour over more gelatin, sufficient to cover bananas, and allow to set. Line sides of mold with sponge fingers close together. Puree remaining bananas. Add in lime juice, sugar, chocolate & nuts. Add in whipped cream and unflavored gelatine. Mix thoroughly. Pour carefully into mold and refrigeratefor at least 3 hrs. When ready to serve, unmold, decorate with whipped cream. Garnish with pawpaw and banana balls or possibly roughtly minced gelatine