Yes We have Bananas

BANANAS....Food for thought:

Did you know the banana plant is the largest herbaceous (having stems and leaves) flowering plant and is often mistaken for a tree?-
A banana plant also has a psuedostem which is a false stem made of the rolled bases of leaves, that can grow up to 4 m tall! 
The word Banana comes from the  Arabic work, Banan, which means "finger".
There are at least 107 countries that grow various types of bananas ranging in all sizes and colors from green, yellow (well known in the US), to purple and reds.

Throughout the World, all parts of the Banana Plant (Genes Musa) are used for a variety of things; including the leaves as a 'waterproof smoker' of food used on the Hawaiian Islands and also for construction of umbrellas and floating devices; the fruit is used as a source of fiber for high quality textile in Japan; the banana sap from the psuedostem is used for sticky adhesives; and the banana peel has been used in some countries to extract heavy metal contamination from water resources:  this is definitely considered a WOW fruit!

Bananas are not only versatile but a great source of energy for the body:  They are rich in Vitamin B6, Vitamin C, Manganese, and Potassium.  Here is a great afternoon 'pick me up' snack.  It is also a great snack for kids...in our family, we call the snack "Ants on A Boat".


"Ants on A Boat".

1 Ripe Banana
1/4 c. peanut butter (creamy works best but crunchy is ok) divided
1/4 c. raisins or cranraisins
Peel banana and remove from skin.  Slice banana long ways down the middle in half.   
Spread divided peanut butter on smooth side of each banana half.
Sprinkle each banana and peanut butter half with raisins or cranraisins.  Enjoy.

A question that many have:  "What do I do with the over ripe bananas"
My answer:  Freeze them, then later use for banana bread

Over ripe bananas can be frozen with their peels in tact.  When needed for cooking, just remove the banana from the freezer, place on a plate and let stand at room temperature for about 10-15 minutes until the banana thaws enough that you can 'squeeze' the banana out of it's peel. (cut an end off of the banana, before you "squeeze" the banana out of it's peel).

Here is my very own recipe for a wonderfully moist banana bread:
Dawn's Homemade Banana Bread

Have all ingredients at room temperature before you start baking.  Usually between 65 degrees F and 80 degreesF (maximum).  Position rack in the lower third of the oven.  Preheat oven to 350 degrees F.  Grease and flour a 8 1/2 x 4 1/2 inch (6 cup) loaf pan, or two smaller loaf pans.

10 Tbls. unsalted butter (use real butter, no substitutes like oils or margarines)
2/3 c. sugar
2 large eggs, slightly beaten
1 1/2 c mashed very ripe bananas (equivalent  to 2 medium bananas)
1 tsp. vanilla
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/2 c chopped nuts (your choice, I like pecans)~optional

Whisk together thoroughly (or use an electric mixer) butter, sugar, and eggs.  Add in bananas and vanilla.  Continue to whisk together until mixture is smooth. (This creates what is known as a "wet mixture").  With a wooden spoon fold in the all-purpose flour, 1/2 cup at a time, the baking soda, baking powder, salt, and cinnamon into the "wet mixture" until a batter is formed.  Fold in  nuts (optional) until nuts are completely incorporated into batter.

Scrape the batter into the pan(s) and spread evenly.  Bake until toothpick inserted in the center comes out clean 50 to 60 minutes.  If the top(s) of the banana bread(s) look like they are browning faster than the middle of the bread(s) are cooking, lower oven heat to 325 degrees F for the remainder of the cooking period.  Remove pan(s) from oven and place pan(s) on wire rack.

Let banana bread(s) cool in the pan(s) on a wire rack for 5 to 10 minutes.  Using a butter knife, run the blade of the knife between the inner edge of the pan(s) and the banana bread(s).  This will loosen the bread(s) from the pan to help with the unmolding process. To unmold, tip bread pan upside down into the palm of your hand, lightly tapping the bottom the the bread pan; this helps to unmold the bread.  Once the bread is removed from the pan, place bread on wire rack for 5 to 10 minutes longer to cool. Repeat unmolding process if you made more than one banana bread.  Slice bread and serve.
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There are many great recipes that include bananas; banana foster, banana splits, fried bananas, and even stuffed pastries using bananas:  the uses are endless!  I encourage you to come up with your own recipe incorporating the WOW fruit; bananas!  Then share it with all of us!


(Information about bananas can be found at http://en.wikipedia.org/wiki/Banana)