        Recipes > Recipe Archive > Bananas 
It’s been said that the banana is the perfect fruit, at least from a convenience perspective. It’s attractively packaged in its own brightly colored skin, which serves as a hygienic barrier protecting the sweet, creamy flesh. Bananas are easy to peel, with no inedible seeds, cores, or membranes. The fruit can be eaten or used in cooking at various stages of ripeness, and it’s readily available year-round. There’s really no wonder, then, that the banana is the most popular fruit in the US, where consumers eat an estimated 33 pounds per person annually. The banana is a tropical fruit that needs a hot, humid climate to thrive. It differs from most fruits in that it’s climacteric, meaning it ripens after it’s been picked. Botanically speaking, banana plants are classified as a perennial herb, and the fruit is actually a berry (although they certainly don’t look the part). Bananas are the largest plants in the world without a woody stem. They originated in Southeast Asia and were first brought to Europe around 1400 by Portuguese sailors, who discovered them in West Africa. The Spanish introduced them to the New World in the early 16th century, and they quickly spread and thrived throughout Central America. It wasn’t until the late 19th century that bananas became commercially available in the United States. There are two main categories of bananas: sweet (eating) bananas and cooking bananas, also called plantains, which have a much higher starch content than the eating varieties. Although there are hundreds of varieties of sweet bananas, the yellow Cavendish is the most common and popular variety. Some markets, however, now carry dwarf or finger bananas, which are worth seeking out for their sweetness. Choose plump, evenly colored bananas, and avoid those with blemishes or black spots. Bananas should have undamaged stem ends and intact skins; contamination could occur if the skin has split. Buying green bananas is a safe bet, as they’re less likely to have been damaged during shipping. The flesh bruises easily, so always handle ripe bananas with care. Bananas can usually be purchased in various stages of ripeness; your choice depends on when you want to use them, and how you prefer their taste and texture. The riper the banana, the sweeter it is. Bananas with green tips or ridges have a firm, crisp texture and less-sweet taste than perfectly ripe, uniformly yellow bananas. As they continue to ripen, the skin develops brown speckling. Bananas are best for mashing and cooking when they’re very ripe and their skins are covered with brown speckles and mottled areas. You can hasten ripening by placing bananas in a brown paper bag at room temperature for a few days. Otherwise, store them uncovered at room temperature, away from heat or direct sun. Ripe bananas can be refrigerated for a day or two without damaging the flesh, although the skins will turn black. If you have too many ripe bananas to use, peel and cut them into slices. Wrap tightly with plastic wrap and freeze until ready to use. Frozen bananas are great added to smoothies, or thaw and use them in baking. Bananas are high in carbohydrates and rich in potassium, niacin, and vitamin C. They also contain pectin, a soluble fiber that’s believed to help lower LDL (“bad”) cholesterol levels. Due to their abundant natural sugars (for a natural energy boost) and potassium (essential for muscle and nerve performance), bananas are a favorite snack for endurance athletes. |