Bananas are in-season all year long, so there’s always a great time to enjoy this tropical fruit.
Here are nine tips for cooking and baking with bananas.
When you’re at the grocery store, choose bananas that are firm. Avoid bananas that have bruises. Bananas should be green near the tip and stem.
The best bananas for eating and salads
Bananas with yellow peels are best for fresh eating from the peel and for cutting up in salads.
The best bananas for baking and cooking
Use ripe bananas (will have speckled peels) for baking, smoothies and other recipes.
Banana bread recipes call for ripe bananas, but the blacker the peel, the richer the banana flavor will be in the baked bread.
Slow down ripening
If your bananas are ripening too quickly, put bananas in the refrigerator. This will cause the peels to turn black, but the fruit inside will be fine.
Bananas can be stored in the refrigerator for up to two weeks.
Speed up ripening
Always store bananas at room temperature. Don’t leave in bags from the grocery store.
If you buy green bananas but need them ripened quickly, place them in a brown paper bag. Place the bag in a warm, dry spot, but not in direct sunlight. After one or two days, the peels should be turning yellow. If not, place a ripe apple in the brown bag with the bananas.
Freeze bananas by removing peel, adding a little lemon juice and placing in a sealed freezer bag.
Bananas can be used in place of equal amounts of oil or fat. Mash up bananas, then measure into a dry measuring cup.
Add more bananas to your diet by checking out these 10 recipes from the Produce for Better Health Foundation. These ideas are great for children!
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