Banana Rama!

These home cooks weren't monkeying around when they turned past-their-prime bunches into seriously spectacular sweets.

- By June Yeates, Jaqueline Wilson, Marjorie Mott, Jan Campbell,

TOP BANANAS

Need to speed up the ripening process for some bananas? Place them in a paper bag for a day or two.

To hold bananas at peak flavor, place them in the fridge for a few days. Their skin will darken, but they'll taste the same!

Yes, you can freeze overripe bananas to use later! Simply peel, leave whole, and place in a freezer-friendly container. They'll keep for about six months.

Banana-Nut Bundt Cake

Each slice of this cake has a temptingly tropical twist. If you'd like, sprinkle confectioners' sugar over the top. —June Yeates, Bradley, IL

Prep: 15 min. • Bake: 1 hour + cooling

Makes: 16 servings

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp.ground cinnamon
• 3 large eggs, beaten
• 1 cup canola oil
• 2 cups finely chopped ripe bananas (about 3 medium)
• 1 can (8 oz.) crushed pineapple, undrained
• 11/2 tsp. vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup chopped nuts