Whether it’s sliced atop a bowl of cereal, mashed and infused throughout a hearty loaf of banana bread, or creamed into custard in a meringue pie, the banana is a versatile and beloved fruit.
Bananas are one of the largest food crops in the world, ranking fourth after rice, wheat, and corn. In North America alone, the per capita banana consumption is 29 pounds!
Indigenous to southeastern Asia, bananas thrive in tropical regions and are available year-round. Leading banana producers in the world include Ecuador, Costa Rica, the Philippines, and Colombia. Major banana suppliers to the United States include Colombia, Costa Rica, Ecuador, Guatemala, Honduras, Nicaragua, and Panama.
Bananas are actually part of the same botanical family as lilies and orchids. There are about a thousand varieties of bananas, although the type most familiar to us is the Cavendish, or Giant Cavendish. It defines what most of us think of when we hear the word “banana” – smooth yellow skin, creamy pale flesh, all rolled up in a neatly rounded crescent shape.
(The Cavendish is sometimes called the sweet banana. Its relative, the plantain, is a dietary staple in many cultures.)
Choosing and Storing Bananas
When shopping for bananas, look for brightly colored, plump fruit with firm, blemish-free flesh. Some brown spotting on the skin is fine and will not affect the quality. You should buy bananas when they have a bit of green remaining at their ends, as they will ripen quickly.
Store bananas at room temperature. If you must refrigerate bananas to prolong their lifespan, be aware that they will turn dark brown or black. If the bananas are not ripe enough when you bring them home, you can speed up the process by placing them in a paper bag. Bananas emit ethylene, a gas that hastens ripening. For a faster result, you can add another ethylene-emitting fruit, such as an apple or pear.
Archaeological evidence gathered in New Guinea suggests that bananas may have originated in the region as far back as 8000 B.C. The first written account of bananas is from 600 B.C. Buddhist works, and the earliest banana plantation was documented in 200 A.D. in China. Explorers brought bananas with them in their travels throughout other countries, and the word “banana” originated from a West African language.
Bananas are high in potassium and low in sodium, making them a heart-healthy fruit. They are also linked to improved eyesight, stronger bones, and optimized kidney function. Rich in fiber, bananas’ high carbohydrate content makes them a favorite among athletes who require quick energy.
Although they are delicious eaten raw, bananas also add a flavorful touch to many recipes. They are one of the first foods that young children can eat, and their easily digestible properties make them ideal for people on restricted diets.
You can even turn bananas into a delicious frozen treat. Peel the fruit, then wrap it tightly in plastic wrap. After it’s frozen, dip it in melted chocolate and roll it in chopped nuts; you may wish to insert a Popsicle stick to make eating it easier.
Here is a recipe for moist, dense banana bread. Very ripe bananas work best because of their high sugar content. If your bananas are not ripe enough and you don’t have a day or two to ripen them at home, you can microwave them for a few seconds to speed up the process.
Banana Bread Bundt Cake
1 ¼ teaspoons baking soda
¼ cup buttermilk
5 very ripe bananas
1 cup light brown sugar
1 cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 ¼ cups all-purpose flour
¾ cup canola oil
3 eggs
1 teaspoon vanilla
1 cup chopped pecans
Directions:
Preheat the oven to 350 degrees.
Grease and flour a large (8-cup) Bundt pan.
Add baking soda to the buttermilk in a large bowl; set aside.
In another large bowl, mash the bananas.
Add all ingredients (including the buttermilk mixture) to the mashed bananas.
Mix well with a large wooden spoon.
Pour the mixture evenly into the prepared Bundt pan.
Bake on the middle rack at 350 degrees for one hour, or until a skewer inserted midway between the center and edge comes out almost clean. (A clean test will give you a drier cake.)
Invert the cake onto a platter and cool for at least 30 minutes.
