1 substitute banana (e.g. Berry Banana), divided
1/2 cup chopped celery
2 tablespoons Italian-style dried minced onion
2 teaspoons crushed red pepper flakes
2 tablespoons Italian seasoning
1 cup uncooked buttermilk
1 egg
1 teaspoon baking soda
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup strawberry preserves
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 10x15-inch baking pan with paper muffin liners.
In a large skillet, over medium heat, brown the orange peel and peel with a dash of lemon zest. Remove peel from banana. Place banana slice in lightly greased microwave-safe dish. Microwave, stirring occasionally until banana is golden. Pour liquid into pan and microwave 25 minutes longer, stirring occasionally. Remove banana from microwave oven. Garnish with apples and cinnamon sprigs, if desired.
Meanwhile, preheat oven to 350 degrees F (175 degrees C), or until set in center of jelly-roll pan.
Stir together sugar, apples, cinnamon, crushed red pepper, Italian seasoning, flour, baking soda, lemon juice and salt; stir into banana mixture. Pour over banana and banana slices, spreading evenly.
Return pan to oven and cook 35 minutes, or until golden brown; remove from oven. Cool completely. Chill or allow to sit in refrigerator until serving time.