Bananas may well be the world’s oldest fruit. They have been found in all recorded history. Bananas probably originated in Southeast Asia and were introduced to the Western Hemisphere when Spanish explorers brought them with them.
Look for bananas that are firm and have a bright color. If you want bananas to eat in a few days, buy fruit that is green. Bananas with green at the tips will be ready to eat in a day while bananas with a yellow and brown skin have reached their peak flavor potential.
Bananas are a versatile snack but have many other uses in cooking and baking.
Raw preparation
Raw bananas can simply be peeled and eaten. Bananas that are yellow all over are best for eating out of hand.
Kids love bananas dipped in chocolate and frozen on a stick. For a healthier frozen snack, simply slice a banana into 1-inch slices and freeze in a zippered bag. When the kids are hungry pull them out and eat immediately.
Bananas can be added to salsa for a sweet flavor and are a yummy addition to fruit salads.
Baking
Bananas can be used in baked dishes such as pudding and breads. Bananas can be used in cookies and other baked desserts as a sweet, healthy alternative to chocolate or other flavorings.
Bananas with brown spots are the best choice for baking.
Cooking
Using bananas in a milkshake in place of chocolate is an easy way to boost the nutrition of a tasty treat.
Bananas can be sautéed in sugar or syrup to create a sweet topping for breakfast or ice cream. They can also be fried or boiled. Bananas complement dishes with mangoes and other tropical fruits.
1 lb. = about three medium bananas
One sliced banana = about 2/3 cup
Two diced bananas = about one cup
Three mashed bananas = about one cup
Bananas don’t ripen well in the plastic grocery bags. Remove bananas from the bag and let them ripen at room temperature. Be careful when handling bananas as they bruise easily.
When bananas reach the desired stage of ripeness, they can be kept in the refrigerator to slow the ripening process. The banana skin may turn dark brown, but the taste will not be affected.
Bananas are not subject to U.S. grade standards. Major banana companies have their own grading standards – No. 1 bananas are considered premium while smaller bananas can be graded No. 2.
Bananas are subject to no official U.S. grade standards. Bananas generally are considered No. 1 “Premium” by major banana companies as part of their own grading standards. Smaller bananas sometimes are graded No. 2.
