Also indexed as: Baby Bananas, Red Bananas
Preparation, uses, and tips
Bananas are very sweet and can be mashed and added to baked goods as a natural sweetener.
Frozen bananas can be puréed to make smoothies or a healthful substitute for ice cream. They can be eaten out of hand or sliced and
added to fruit salads. For an impressive dessert, flambé sliced bananas and serve over
ice cream, or make a nutritious sandwich by combining sliced bananas and peanut butter on whole-grain bread.
In many Latin American and Asian countries, banana leaves are used in place of plates. The
leaves work well as wrappers in place of aluminum foil for holding and steaming foods. In
Malaysia, the banana flower is cooked and eaten; in Africa, a beer is brewed from bananas.
Because bananas emit a gas that promotes ripening, placing an unripe banana in a paper bag
or breathable container with other produce will encourage the produce to ripen more
Although about 30 different varieties of bananas exist, North Americans are mostly familiar
with three types: the blunt-ended Cavendish; the Gros Michel, known by its tapered ends; and
the starchy plantains, which is used only for
cooking as a vegetable. There are also dwarf or “baby” bananas and red bananas,
among the other varieties.
Banana, 1 medium
Total Fat: 0.56g
*Good source of: Potassium (467mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily