Bananas are the most popular fresh fruit in the United States. They have a peel that comes off easily, they ripen after they've been picked, there is a generous supply all year, and they are inexpensive. Bananas have both a high amount of carbohydrates as well as potassium, which also makes them the fruit of choice for many athletes. (Wellness Encyclopedia of Food and Nutrition, 1992).
Selection
Avoid bananas with brown spots that seem very soft. Select those bananas with a nice color, specific for the variety. Choose fruit that is firm and free of bruises. Best eating quality has been reached when the solid yellow skin color is speckled with brown. Bananas with green tips or with practically no yellow color have not developed their full flavor. Bananas are overripe when they have a strong odor.
Storage
To further ripen bananas leave at room temperature for a couple of days. Once ripe you can store in the refrigerator for 3 to 5 days. The peel may turn brown in the refrigerator, but the fruit will not change.
Varieties
The very popular yellow banana of Cavendish is the banana we see in grocery stores. However, Plantains, Finger Bananas and Red Bananas are also popular varieties. Most all have a soft texture when ripe.
Nutruition Information
Serving size 1 - medium (126g/4.5oz)
Amounts Per Serving
% Daily Value
Calories
110
Calories from Fat
0
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 0mg
0%
Potassium 400mg
11%
Total Carbohydrate 29g
10%
Dietary Fiber 4g
6%
Sugars 21g
Protein 1g
Vitamin A
0%
Vitamin C
15%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Hi, When finished with your banana, take the peels and plant them under your flower garden especialy good for roses. Put them in the ground skin side up. Then watch them bloom. It's a bit late now for the season is over here in the northeast, but not in the warmer climate. Charlie................................11/09/05
I love bananas but don't like them when they are overripe. To avoid wasting them by throwing them away, I like to make banana bread or use them in healthy banana shakes and drinks. Instead of throwing the unpeeled banana directly into the freezer, which I used to do, I now unpeel and mash the fruit, measure out 1/2 cup or 1 cup servings and freeze them in ziploc baggies. The smaller portions are easier to use and they thaw much quicker than the whole banana. And I can thaw the exact amount I need!
Geography Bananas are only grown in hot, humid, tropical climates.
Science Musaceae.
Varieties There are hundreds of varieties of bananas grown around the world. The Cavendish is the most popular in the United States. Other varieties that may be found in specialty markets are: Burro, Blue Java, Dwarf, Manzano, Mysore, Orinoco and the Plantain.
How to Select This is the only fruit that actually gets better if it is picked while it is unripe. When choosing a ripe banana, choose a plump yellow banana with brown flecks. Avoid any with blemishes.
Green bananas can be bought and allowed to ripen at home on the countertop, or they can be placed in a brown paper bag with holes pierced through it.
Storage Store ripe bananas on the countertop for 3 days or in the refrigerator for several days. If you place the banana in the refrigerator, the skin will turn brown, but the actual fruit will be fine.
Nutritional Qualities High in carbohydrates, low in fat, high in potassium and Vitamin C.
Trivia Once peeled, a banana will turn brown fast! To avoid this from happening, brush the banana with lemon juice.
Over-ripe bananas may be frozen in a plastic bag until enough bananas have been saved to make banana bread! Thaw before using.
Wine Pairings Zinfandel Blanc, Vouvray.
Equivalencies 1 lb. Fresh = 3 medium bananas = 2 cups sliced = 1 3/4 cup mashed = 1 cup dried
Impossible Banana Cream Pie Recipe By: Public domain recipes converted from Meal Master format
1 cup milk
1/3 cup butter
1 teaspoon vanilla
3 eggs
1 1/2 cups sugar -- granulated
1/2 cup Bisquick baking mix
2 bananas -- medium, sliced
1 cup whipping cream -- chilled
2 tablespoons sugar -- powdered
Preheat to 350 degrees F. Grease pie plate, 9 x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in center comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top.
Yields: 8 servings
Banana Bread Recipe By: Public domain recipes converted from Meal Master format
2 cups flour
1 cup sugar
1/3 cup oil
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
4 bananas
Mix together the oil and eggs. Combine dry ingredients in a separate bowl. Mash bananas and add alternately with dry ingredients to the oil and egg mixture. Pour into greased loaf pan and bake at 350 degrees F for 50 minutes.
Yields: 10 servings
Amazon Fried Bananas Recipe By: TJ Hill - Appetites Catered
4 banana -- firm ripe
1/3 cup fresh orange juice -- strained
1/3 cup yellow cornmeal
vegetable oil -- for frying
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 dash liquid hot pepper sauce
2 ounces sliced pimiento -- as garnish
Peel bananas, cut into 1/8-inch slices. Dip into orange juice. Coat with cornmeal. Heat oil to 360-370 degrees F. Fry a few slices at a time, until golden. Drain on a cooling rack and blot with paper towels. Sprinkle with salt, pepper, and pepper sauce. Arrange onto a serving platter. Garnish with pimiento. Serve hot or warm.
Yields: 4 servings
This article was originally published at Suite 101. Copyright 2002 - Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to: http://www.suite101.com/profile.cfm/CulinaryJen
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