Rub bananas through a coarse sieve, and add as much cream as fruit and a pinch of salt. To two cups of this mixture, add four tablespoonfuls castor sugar and whip it all up until it is very light and frothy. Serve it cold in glasses, with a candied cherry on the top of each.
Make the same batter as for Apple Fritters. Take four or five bananas, and cut them in half lengthwise. Squeeze over each a little lemon juice to prevent them from discolouring. Dip in the batter and fry in deep fat as above.
Arrange in a glass dish alternate layers of sliced bananas and lady-fingers or thin slices of sponge cake. Sprinkle in half a cupful of chopped almonds and cover with a boiled custard, flavoured with lemon, cover with a meringue or whipped cream and decorate with slices of bananas. Chill and serve.