Serves 4

Ingredients
5 green (under ripe) Fairtrade bananas, peeled
2-3 tbsp vegetable oil
1 onion, finely sliced
1 tbsp curry paste, such as tikka
400ml (14fl oz) can coconut milk
Salt and freshly ground Fairtrade black pepper
3 tbsp chopped fresh coriander to garnish

Method
Slice the banana into 2.5cm (1 in) slices. Heat the oil in a deep frying pan and fry the banana slices, in batches, until lightly browned on each side. Set the fried bananas aside on a plate lined with kitchen paper. Add the onion to the pan and cook it for 10 minutes until soft, stirring occasionally.

Return the banana slices to the pan and stir in the curry paste. Add half the coconut milk and stir well. Cook for 10 minutes over a low heat, then add the seasoning. Pour in the remaining coconut milk and let the mixture simmer until it thickens and the bananas break down a little. Garnish with coriander and serve immediately with cooked Fairtrade basmati rice.

Tip: You could also garnish this with wedges of Fairtrade lime.

By television chef Michael Barry. Makes one loaf.

Ingredients
225 g (8 oz) self-raising flour
100 g (4 oz) butter
150 g (5 oz) caster sugar
450 g (1 lb) Fairtrade bananas (the gooier the better)
½ teaspoon salt
2 eggs 175 g (6 oz) mixed dried fruit

Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Peel and mash the bananas, and then mix all the ingredients except the dried fruit together. You can do this in a food processor, or by hand in a basin. When they’re all thoroughly mixed, add the dried fruit. Spoon the mixture into a 1 kg (2 lb) non-stick loaf tin, spread it out evenly and bake it for 1½ hours. The loaf is done when a skewer pushed into its middle comes out clean. Cool on a wire rack before slicing.

Ingredients
175g Fairtrade sugar
175g margarine
225g self raising flour
100g porridge oats
2 medium Fairtrade bananas, mashed
25g Fairtrade sultanas (or similar)
Caster sugar

Method
Warm your oven to 200°C
Cream the sugar and margarine together
Cut in the flour and oats to make a crumbly mixture
Sprinkle half into a baking tray (12 by 8 inch) and press down lightly
Spread over the bananas and sprinkle the dried fruit
Sprinkle the rest of the mixture over and again press down lightlyBake it for 25 to 30 mins until golden
Sprinkle with caster sugar
Wait until it cools (if you can) and cut into appropriately-sized chunks

Courtesy of Waitrose. Serves 4-6.

Preparation time: 5 minutes
Cooking time: 30 minutes
Equipment needed: Ovenproof dish or 6-8 ramekins, frying pan, mixing bowl, wooden spoon, teaspoon, tablespoon, scraper, saucepan, fish slice, chopping board and a knife.

Ingredients
200g pack soft cheese
50g light brown Fairtrade sugar
1 level tsp ground Fairtrade cinnamon
50g unsalted butter
6 large firm but ripe Fairtrade bananas
3 tbsp double cream

Method
Preheat the oven to 180OC, gas mark 4. Cream the cheese, sugar and half the cinnamon together in a mixing bowl using a wooden spoon.
Melt the butter over a low heat in the frying pan.
Either slice the peeled bananas lengthways for the ovenproof dish or slice them thinly for individual ramekins.
Add the cut bananas to the melted butter and fry gently until golden brown on both sides. Distribute the browned bananas evenly, either in a large shallow ovenproof dish or ramekins.
Spread the cream cheese mixture over the bananas. Drizzle the double cream over the top and sprinkle with the remaining cinnamon.
Place the banana dish in the oven and bake for 15-20 minutes until the cheese is bubbling and golden brown. Serve immediately.

By Gary Rhodes. Serves 4.

Ingredients
300ml (10floz) sweet cider
100g (4oz) plain flour plus a little extra for coating
25g (1oz) Fairtrade caster sugar
4 Fairtrade bananas, peeled
vegetable oil for deep frying

Bitter chocolate sauce ingredients
300g (10oz) Fairtrade bitter dark chocolate, chopped
150g (5oz) unsalted butter
75ml (3fl oz) double cream

Method
To make the fritter batter, mix the cider, flour and sugar together. Cut each of the bananas horizontally into 4 lengths and lightly four each piece. Dip them in the batter and deep fry in hot oil for about 5 minutes until golden and crispy. Drain well.
To make the sauce, place all of the ingredients together in a bowl over simmering water until the chocolate has completely melted. This sauce must be served warm.
To serve, place the fritters on a plate and pour the chocolate sauce next to them. Alternatively serve the chocolate sauce separately and decorate the fritters with a sprig of mint.