Damsel replied to Dave about bananas:

>> With either, frying them with eggs will greatly improve the taste.
>
> That sounds downright disturbing to me. ROFL! I've had banana
> pancakes, but never bananas and eggs. How were you introduced to
> that? I'm fascinated, and slightly frightened.

I posted this about a year and a half ago. This recipe is from _Fire and
Spice: Parsi Cookery_, by Joyce Westrip:

Baked Eggs With Spicy Bananas
"Kera Per Eeda"

"Cooking eggs with bananas may seem slightly eccentric to Western eyes, but
the combination is a rich and tasty one and is a favorite with egg-eating
vegetarians. Use large, ripe firm bananas for this dish. When sliced,
sprinkle the banana with lime or lemon juice to prevent discoloring. If the
bananas are sliced too thinly, they will tend to break up."

6 ripe firm bananas
1 tablespoon lime or lemon juice

Peel and slice the bananas into rings 1/4 inch thick. Sprinkle with lime or
lemon juice and set aside.

2 tablespoons ghee or vegetable oil
3 finely sliced onions
2 cloves finely chopped garlic
2 inch finely chopped ginger
1/2 teaspoon turmeric powder
2 finely chopped green chiles
3 tablespoons finely chopped coriander leaves
1 finely chopped large tomato
Salt to taste
4-6 eggs

Heat the ghee or oil in a large heavy-bottomed pan. Fry the onion, garlic
and ginger until the onion starts to change color. Stir in the turmeric,
chile, coriander, tomato and salt and stir-fry for 2 minutes. Add the slices
of banana and mix in gently. Meanwhile, preheat the oven to 350°F.

Spread the mixture evenly into a baking dish [1]. Make depressions with the
back of a spoon and break each egg into a depression. Cover with foil and
bake for approximately 15 minutes or until the eggs are done to your liking.

[1] I use three oval gratin dishes and allot two eggs per dish.

I also like fried diced plantain with eggs.

Bob