Also indexed as: Baby Bananas, Red Bananas
Eaten out of hand, in fruit salads, or puréed in smoothies, bananas
are simply delicious.
Among the banana plant’s most remarkable features is that, despite its average height
of 30 feet (about 9 meters), it is actually a perennial herb related to the orchid and lily.
It bears huge, podlike purple flowers, and its individual long, slender fruits, or fingers,
are technically berries. The banana is believed to have originated in Malaysia. India’s
Islamic culture names it as the famed fruit of knowledge and in that version of the story it
is said Adam and Eve covered themselves with banana, not fig, leaves. Today, the world’s
greatest producers of bananas include Costa Rica, Panama, Honduras, Guatemala, Mexico, India,
Brazil, Ecuador, the Philippines, and Indonesia.
Varieties
Although about 30 different varieties of bananas exist, North Americans are mostly familiar
with three types: the blunt-ended Cavendish; the Gros Michel, known by its tapered ends; and
the starchy plantains, which is used only for
cooking as a vegetable. There are also dwarf or “baby” bananas and red bananas,
among the other varieties.
Buying and storing tips
Avoid bruised fruit and bananas showing splits in the skin. Choose firm, green to slightly
yellow bunches, and store them at room temperature. It is claimed that bananas taste sweeter
ripened off the plant. Eat or prepare bananas when they ripen to a uniform yellow with tiny
brown flecks. The skin of bananas turns black when they are refrigerated, though it does not
affect the quality of the fruit inside. Very ripe fruit can be peeled, frozen in freezer bags,
and used for baking.
Availability
Bananas are available year-round.
Preparation, uses, and tips
Bananas are very sweet and can be mashed and added to baked goods as a natural sweetener.
Frozen bananas can be puréed to make smoothies or a healthful substitute for ice cream. They can be eaten out of hand or sliced and added
to fruit salads. For an impressive dessert, flambé sliced bananas and serve over ice
cream, or make a nutritious sandwich by combining sliced bananas and peanut butter on whole-grain bread.
In many Latin American and Asian countries, banana leaves are used in place of plates. The
leaves work well as wrappers in place of aluminum foil for holding and steaming foods. In
Malaysia, the banana flower is cooked and eaten; in Africa, a beer is brewed from bananas.
Because bananas emit a gas that promotes ripening, placing an unripe banana in a paper bag
or breathable container with other produce will encourage the produce to ripen more
quickly.
Nutritional Highlights
Banana, 1 medium
Calories: 108
Protein: 1.2g
Carbohydrate: 27.6g
Total Fat: 0.56g
Fiber: 2.83g
*Good source of: Potassium (467mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
