Bananas are one of nature’s finest creations. Next to the apple, this is an ultimate grab-and-go food. And then there’s its taste variety. From partially ripe to fully sweet, this fruit has flavor for almost any palate preference.

Of course, there’s also the health aspects of bananas. This isn’t new news, but it definitely one glaring reason why they’re such an exceptional food. A medium banana has around 88 calories and packs a powerful nutrition punch: 2.7 gr of fiber, NO fat, 1.2 gr of protein, 3 gr of vitamin A, 10 gr of vitamin C, .3 gr of vitamin E, and a goodly amount of the B vitamins. Bananas are also an excellent source of potassium (a crucial nutrient to those with high blood pressure)—450 mg per banana!

And they’re also high in magnesium and the amino acid tryptophan—also found in turkey. Tryptophan is known for its sleep-inducing properties. So you might want to seriously consider trying a banana before bedtime if you have sleep problems. AND, to top it off, bananas are a natural antacid—they can soothe heartburn!

And of course, they’re a fun and versatile food with which to bake. To really get the most out of a banana, suit the color to the use. For instance:

Is it tipped with green? Then it’s partially ripe. The pulp is firm, starchy, slightly tart. It’s ready to bake, broil, or fry—cooking brings out a different and delicious flavor.

Is your banana all yellow? Now it’s ready to eat or cook and use as an ingredient in baking.

And if it’s flecked with brown spots? Then it’s fully ripe—at it’s best for infant feeding, adding to smoothies or milkshakes, and as an ingredient in baking. Now it is sweet, mellow, and thoroughly digestible.

And if it’s gone dark brown to black? Don’t throw it out. Freeze it and use later in smoothies or to make Yonanas (frozen fruit soft-serve).

There’s a boatload of Internet information on how to keep bananas from going brown too soon. Everybody has their own approach to this. But I think the easiest and smartest technique is to avoid buying fully ripe, yellow bananas in the first place. Instead, buy greenish bananas which are slightly ripe. You can store these at room temperature. Slowly, they will ripen within a few days. When you buy ripe bananas, you need to consume them within 2 - 3 days. Select firm green bananas without dark spots or abrasions on the peels, as they have maximum storage life without the need for freezing.

Now to conclude this basic banana banter, here are a few banana-oriented recipes to have some fun with. Start simple and go for BANANA SHORTCAKE (a nice change from traditional Strawberry Shortcake). All you do is mash a banana or two, and slice another one. Then place some mashed and sliced bananas between your split shortcakes and load on the whipped cream.

Then there’s sliced bananas with pineapple sauce and whipped cream. OH MY this is good!

Bananas with Pineapple Sauce

Serving size: 3
Calories per serving: 274

Ingredients:
3 tablespoons sugar
1 tablespoon cornstarch
1 dash salt
1 1/4 cups canned, unsweetened pineapple juice
1 teaspoon lemon juice
1/3 cup drained crushed pineapple


Directions:

Mix together sugar, cornstarch and salt in saucepan. Add pineapple juice gradually. Bring to boil and cook 5 min. or until thickened, stirring constantly. Add lemon juice and pineapple. Serve over sliced bananas either warm or cold.

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Banana Buttercream Frosting

Yield: 2 1/2 cups

Serving size: 2
Calories per serving: 1,093

Ingredients:
1/2 cup mashed, ripe banana they should have brown flecks on skins (1 to 2 bananas)
1/2 teaspoon lemon juice
1/4 cup butter (softened to room temperature)
3 1/2 cups sifted powdered sugar


Directions:

Mix together bananas and lemon juice. Beat butter until creamy in mixing bowl. Add sugar and bananas alternately, a small amount at a time, beating until frosting is light and fluffy. Delicious on white, yellow, coconut, or banana cakes.

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