Banana Whip and Fruit Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Many dishes can be quite accurately assigned to individual islands, but others have spread to so many islands that their actual birthplace is lost. Banana Whip and Fruit Cream could be attributed in a general sort of way to the English-speaking islands.


  • 4 large ripe bananas
  • 2 oz. sugar, or to taste
  • 6 tablespoons


Peel the bananas and mash them with the sugar, orange juice and rum, adding more sugar if liked. Beat the egg whites with the salt until they stand in peaks. Fold the whites into the banana mixture, lightly but thoroughly. Chill for several hours in the refrigerator until lightly set. Serve with Fruit Cream.