When the fruit ripened I tried to eat one, but found it was quite chewy and had a much heavier texture than the bananas that we buy commercially. So instead of letting them rot in the fruit bowl and end up in the bunnies breakfast I used them to make a Banana bread. The recipe I used had natural yoghurt in it - I only had a black cherry flavoured yoghurt at the time which worked quite well with the banana taste.
Banana Flower Salad:
Take the outer darker leaves off the banana flower, only use the pale inner leaves. Place the leaves in water with juice of 1/2 lemon to prevent discolouration. Rinse thoroughly and thinly slice. Finely slice 1 red onion, 1 red chilli, 1 small bunch Thai basil and some mint. Add to a large bowl with prepared banana leaves, cooked shredded chicken and cooked prawns. Make dressing with fish sauce, sugar and white vinegar (adjust to suit your taste - I also added some lime juice), then toss through salad and allow to stand for a while for flavours to develop.
Grease and line a small loaf pan. Beat 50 grams butter and 90 grams brown sugar until light and fluffy, then beat in 1 egg. Sift in 100g plain flour and a pinch of salt. Mash 1 large banana with 2 tablespoons yoghurt. Mix all ingredients together then stir in 50 grams sultanas. Spoon into prepared pan. Bake for 1 hour in a moderate hour.