Hawaiian fruit salad with banana dressing

1 whole pineapple diced
1 whole cantaloupe diced
1 whole honeydew diced
2 each kiwi diced
1 each papaya diced
2 cups strawberries sliced
2 cups green grapes

Toss salad, then dressing:

Dressing:
2 bananas, ripened and sliced
1 cup sour cream
4 T. brown sugar
1-1/2 t. lemon juice

Put all ingredients in blender and puree. Pour over salad and toss.

Source: St. Ann's Roman Catholic Church of Salt Lake City, "St. Ann's Parish Cookbook" (no date given); recipe by Kim Rothstein.

Cold banana bisque with cinnamon croutons

1 quart half and half
4 large ripe bananas
dash nutmeg

Put half and half, bananas and nutmeg in the blender and blend until thoroughly mixed and creamy. Chill.

Cinnamon croutons
3 pieces thinly sliced white bread
1/3 cup melted butter
3 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 300 degrees. Remove crust, cube bread and placed in a buttered shallow pan. Combine melted butter, sugar and cinnamon and pour over croutons. Toss until evenly coated. Bake, stirring frequently, until lightly caramelized. Sprinkle croutons on chilled soup and serve.

Source: Junior League of Honolulu, "A Taste of Aloha" (3rd printing, 1986).