Bananas have long been a subject of debate. Some consider them a healthy snack, while others steer clear, influenced by internet lists labeling them as “worst foods.” Certain claims suggest that bananas contribute to weight gain and constipation. However, an article published in 1917 by the Journal of the American Medical Association defended the nutritional value of bananas, dispelling rumors that branded them as a “cause of indigestion and a treacherous dietary component.”
Scientifically known as Musa, bananas belong to the Musaceae family of flowering tropical plants. Their distinctive feature? The clustered arrangement of the fruit at the top of the plant. In the U.S. and Europe, the mild-tasting and disease-resistant Cavendish variety reigns supreme.
Despite some negative attention, bananas were once hailed as the first “superfood” by the American Medical Association in the early 20th century. They were lauded as a health food for children and a treatment for celiac disease. And rightly so, as a single medium-sized ripe banana packs a nutritional punch, offering vitamin B6, fiber, potassium, magnesium, vitamin C, and manganese, all for around 110 calories.
Types of Banana:
Bananas come in various types, each with its unique characteristics:
- Cavendish: The classic “dessert banana” with a mildly sweet flavor when ripe. Look for green or clear yellow peels without bruising.
- Plantain (Green Banana): Larger, starchier, and less sweet than regular bananas, plantains are often used for cooking in tropical regions like Central America, Africa, and the Philippines.
- Red Banana: Shorter, plumper, and with a distinctive reddish-purple hue, red bananas offer a creamy, often sweeter taste than Cavendish.
- Lady Finger: Thinner and slightly shorter than Cavendish, with an enhanced sweetness, perfect for snacking or desserts.
Storage:
Proper storage is key to prolonging the shelf life of bananas. Keep them at room temperature, away from direct sunlight, and never refrigerate green ones, as it can disrupt the ripening process. To speed up ripening, store them in a brown paper bag or near other ripe fruit. Conversely, to slow it down, keep them separate from ripe produce. Avoid plastic bags, as they trap moisture and promote rotting. Banana “trees” or hangers allow even exposure to oxygen, promoting gradual ripening.
Once fully ripe (golden yellow), bananas can be refrigerated in a sealed produce drawer, extending their flavor for another week, even as the peels continue to darken. If the peel has turned mostly brown, remove it, chop or mash the pulp, and use it in baked goods or smoothies.
Preparation:
Bananas are incredibly versatile in the kitchen. Slice them into fruit salads (with a squeeze of acid to prevent browning), mash them as a butter substitute in dense baked goods, or freeze them for a dairy-free ice cream alternative. Get creative with toppings like nuts, dried fruit, cinnamon, or cocoa powder for added flavor and texture.
So, embrace the humble banana in all its glory – a nutritious, convenient, and endlessly adaptable fruit that deserves a place in any well-rounded diet.
