Bananas have a cooling effect and are the ideal side dish to spicy dishes. A friend in South Africa taught me this recipe when we went to her home for a Sunday barbecue. She prefers to heat the sauce, then add the bananas.

    ¼ cup mayonnaise
    2 tablespoons apricot jam
    2 tablespoons peach chutney
    1 teaspoon mild curry powder
    8 medium size bananas

1.  In a small bowl, blend the mayonnaise, jam, chutney and
     curry powder. Chill until serving time.

2.  Peel and slice the bananas. Gently stir the bananas into
     the curried mayonnaise. Serve immediately.

     Makes 4 servings