Bananas
Bananas are rich in fiber, potassium and other vitamins and minerals.
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.
Bananas get over-ripe on you sometimes? Don't toss them! Place them in your freezer, skins and all. They will turn black, but they work well this way for baking. To use for baking, remove them from the freezer, place on a plate for about half-an-hour. Then split the skins and they come right out -- and you won't even need to mash them! Try it, it works!
Sweet varieties are eaten out of hand and range in size and color dramatically. Cooking varieties, called plaintains, are not sweet at all, very firm and starchy.
Quite literally, the banana really is a natural remedy for many ills. (See link below for "The Power Behind Bananas")
Suggested Uses for Bananas
Toast whole grain bread, bagel or English muffin and serve with peanut butter - for an added nutrition boost, add banana slices or raisins.
Peanut Butter Burrito: Easy to fix and healthy too! Take a large-size soft tortilla, spread peanut butter over one side. Peel and insert a banana. Sprinkle with cinnamon and roll up.
Jell-O Banana Split Cups: To one serving of Jell-O Vanilla Flavor Instant Pudding, stir in banana slices, a dollop of fat free Cool Whip Whipped Topping and any sundae topping.
Banana Nutrition
- Sodium-free
- Fat free
- Cholesterol free
- Rich in Potassium
- High in fiber
- High in Iron
- Gives flagging energy levels a boost
- Sugars are all natural
A good source of:
"There is nothing so delicious as a banana". --Sir Benjamin Disraeli (1804-1881)
See also:
Banana Food Facts
Belly Buster: Fried Bananas
The Power Behind Bananas
