Image of Banana, Regular (Cavendish)

The Dwarf Cavendish variety of banana is the one we have all come to recognize in grocery stores, but there are hundreds of other varieties.

Scientific Binomial Name: Musa acuminata

SELECTION INFORMATION
Usage

Eating fresh, baking breads, in fruit salads and cooking.

Thaw and drain frozen extra-ripe bananas and use in baked goods... or slice frozen into blender drinks. Have for breakfast, snack, refreshment or as a frosty ice cream-like dessert without all the extra fat or calories.

Sauté green-tipped bananas until brown in just enough margarine or cooking spray to coat. Serve as a side dish or "starch" with chicken, pork or even fish.

Selection

Depending on your preference for ripeness, bananas should have even coloring except for the tips (which may be slightly green on a ripe fruit). Small to medium-sized bananas are often thought to have better flavor, but this is not always the case.

Do not refrigerate bananas until they are ripe. When you put them into the refrigerator they will turn black, but the insides will ripen slower.

Do not refrigerate bananas until they are ripe. When you put them into the refrigerator they will turn black, but the insides will ripen slower.

Avoid

Avoid bananas with soft spots, black and moldy stems or patches of different colors.

Gray-yellow or dull yellow bananas are an indicator of improper temperature handling and will probably not develop full flavor

Storage

The ideal storage temparature for bananas is between 60 to 65 degrees to hold them at their existing stage of ripeness. Temperatures above 69 degress will speed ripening.

Refrigerating bananas is never a good idea unless you want to virtually halt the ripening process and realize the skin will turn black. This is generally only done when you intend to use them for baking or in smoothies.

You can freeze bananas! Just peel and store in plastic bags up to 6 months.

Ripening

To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process.

You can put other green fruit like peaches and pears into the bag with a ripe banana, and they will ripen faster as well!

  • Nutritional Information
  • Bananas are Low Fat, Cholesterol-free, and Sodium-free. They're also a good source of fiber and potassium, and a great source of vitamin C & B6

  • Tips & Trivia
  • To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process. You can also put other green fruit like peaches and

    You can freeze bananas! Just peel and store in plastic bags up to 6 months. They are generally only good for smoothies and baking once frozen. Thaw and drain frozen extra-ripe bananas and use in baked goods... or slice frozen into blender drinks. Have for

    Sauté green-tipped bananas until brown in just enough margarine or cooking spray to coat. Serve as a side dish or "starch" with chicken, pork or even fish.

    As the green color of bananas turns to yellow, the starch in the fruit turns to sugar.

    Alexander the Great discovered bananas in his conquest of India in 327 B.C.

    Bananas don't grow on trees, as is commonly believed. They grow on compacted, water-filled leaf stalks that grow up to 25 feet high. They are the world's largest herb.

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