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Bananas

Select green-tipped bananas for cooking or ripening, yellow bananas for eating and brown-speckled bananas for baking.

Use green bananas for broiling or boiling. Full yellow bananas are good for eating snacks, or in cereal, fruit cocktail or salad. Brown-speckled bananas are best for baking in breads and cookies. Peeled, frozen bananas work well in blender drinks or shakes.

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.

Nutrition

Banana Food Facts
Belly Buster: Fried Bananas and...
The Power Behind Bananas from our sister site, Fitness and Freebies

Recipe: Low-Cal Banana Milk Shake

1 banana
3/4 cup water
4 ice cubes
1/4 cup dried milk, nonfat

Combine all ingredients in electric blender. Cover and blend on high speed until thick and smooth.

Recipe: Banana Fruit Pops

4 bananas sliced
1-1/4 cup fruit juice, (such as orange, pineapple, cranberry, apricot or grape)
8 popsicle sticks, wooden

Place bananas and fruit juice of your choice in container of an electric blender. Cover and blend on high speed until smooth. Divide mixture evenly among six to eight 4-ounce paper or plastic cups. Place in freezer and when partially frozen place a popsicle stick in center of each cup. Freeze until firm. Let stand at room temperature for five minutes before removing cups and serving.
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See also:
Figs Recipe:  Fig Banana Smoothie
Banana Walnut Bread
Banana Nut Bread
5 Minute Banana Split
Banana Sundae Cookies
Bananas in Caramel Sauce
Island Grilled Bananas
Chocolate-Covered Bananas

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