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).
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.
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 have a soft texture when ripe.
Store bananas at room temperature. To ripen bananas quickly, place them in a brown paper bag with an apple or tomato overnight. The two will work together to speed each other's ripening. When your bananas have turned the color you want, but you can't use them right away, store them in your refrigerator. The skin will darken, but the bananas will stay fresh for up to two weeks.
A good source of:
See also:
Banana Food Facts
Belly Buster: Fried Bananas
2 bananas, ripe
2 cups pineapple juice
2 tablespoons creamy peanut butter
2 tsp plain yogurt
1-1/2 tsp vanilla extract
6 ice cubes
Nutmeg
Combine all ingredients, except nutmeg, in blender. Cover and run on high until smooth and well-blended. Sprinkle with nutmeg.
Nutritional analysis per serving: Calories 177, Total Fat 5g, Calories from Fat 23%, Cholesterol 0mg, Fiber 2g, Sodium 41mg.
See also:
Figs Recipe: Fig Banana Smoothie
Banana Walnut Bread
Banana Nut Bread
5 Minute Banana Split
Banana Sundae Cookies
Island Grilled Bananas 
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