All About: Bananas

Handling Bananas Tips Yield Substitution Nutrition

When it comes to the term "tree ripened," bananas are the one exception. If bananas are left on the tree to ripen they will lose both texture and taste. They are always picked green so they can travel long distances easily. As they ripen during the ride, their sugar content increases from 2 percent to 20 percent.

About 3,000 years ago, the banana was cultivated in Assyria. Bananas were brough to Egypt in the seventh century. They found their way to Africa's west coast and were taken to the Canary Islands by the Portuguese around 1480. In 1516 the first bananas were planted in the West Indies.

The first bananas to enter the United States came from Cuba in 1804 by ship. At the Philadelphia Centennial Exposition of 1876, bananas were introduced to America as an exotic fruit. They were wrapped in foil and sold for ten cents each. With the introduction of refrigerated cargo holds, which allowed transport to more places, the banana became so popular after the turn of the century that American fruit companies and the federal government became involved in the politics and affairs of the Caribbean and Central and South America. Banana Republics were home to the plantations of the U.S. fruit companies. Today, bananas are America's most popular and inexpensive fruit.

Bananas belong to the same family as lilies and orchids. There are over 400 varieties, but the yellow Cavendish is America's favorite. Choose bananas that have an evenly colored yellow skin and are plump with no blemishes, cuts, or bruises. Tiny brown specks indicate the amount of sugar and are a sign of ripeness. Green along the ridges and tips means they are slightly under-ripe.

Handling Bananas

How to Store

Store under-ripe bananas uncovered at room temperature. To quickly ripen, put them in a paper bag and close. If you want them to ripen faster, place an apple in the bag. The apple will produce ethylene gas, which will speed the ripening process. To delay ripening, place the bananas in the vegetable crisper. The peel will turn brown from the cold, but the fruit will be fine.

How to Cook

Choose bananas that are slightly under-ripe and firm.

To grill: Peel the bananas and split lengthwise. Brush with Crisco Canola Oil or spray with Crisco No-Stick Cooking Spray and grill about 3 minutes on each side.

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Tips

  • When making fruit salads, toss sliced bananas with a little lemon juice to stop them from turning brown.
  • If you have too many ripe bananas, freeze them. Wrap unpeeled bananas tightly in plastic wrap first. They are very good when eaten frozen or used to make banana bread and smoothies.
  • Banana trees produce one large bunch of bananas that weighs about 50 pounds. Each bunch is made up of hands of about 12 fingers, or bananas, each.

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Yield

1 pound of bananas =

About 4 small or 3 large bananas
About 2 cups sliced bananas
About 1-1/3 cups mashed bananas

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Substitution

If fresh bananas are not available, use frozen or dried.

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Nutrition

One banana has about 105 calories and no cholesterol. Bananas are high in vitamin B6, low in sodium, and a good source of potassium and fiber. Bananas also contain vitamin C, norepinephrine, and serotonin.

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