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Nutrition Facts
Calories
110
Protein 1 g
Fat 0 g
Carbohydrates 29 g
Fiber
4 g
Sodium 0 mg
Bananas are a good source of vitamin
C, potassium and dietary fiber. |
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Variety
There are hundreds of banana varieties,
in a variety of sizes, colors and tastes.
Long history
The most popular fruit in the world didn’t arrive in North
America until the early 1800s but is known to have been eaten as
early as 327 B.C.
Consumption
Today the average American consumes 28 pounds of bananas
annually, or about 80 bananas.
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Starch in bananas turns to sugar
during ripening.
 The
riper the banana, the sweeter the taste. Bananas
should be stored at room temperature.
Storing in the refrigerator will slow the ripening
process. The skin may darken but the fruit inside will be fresh. |
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To hasten ripening, place bananas in
a brown paper bag overnight, with an apple or tomato.
If tightly wrapped, peeled bananas
can be frozen for up to 6 months. To reduce browning, add lemon
juice.
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Peeled banana on 3" square refrigerator magnet.
Free shipping.
PRICE: $3.50
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Recipe
for 9" Banana Cream Pie |
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2/3 C sugar
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3 tbsp
cornstarch
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1/2 tsp salt
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3 cups milk
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3 egg yolks,
slightly beaten
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1 tbsp
butter
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1-1/2" tsp
vanilla
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9" pie shell
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3 bananas
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2 cups Cool
Whip or other whipped cream
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1/4 cup
confectioners sugar
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In saucepan,
mix sugar, cornstarch & salt.
Stir in milk gradually. Cook
over medium heat, stirring
continuously, until mixture thickens
& boils. Boil 1 minute &
remove from heat. Gradually
stir in 1/2 of mixture from sauce
pan with egg yolks, then blend that
mixture back into saucepan.
Boil 1 minute while stirring
constantly. Remove from heat.
Blend in butter & vanilla. Let
mixture chill for 2 hours.
Line pie shell with layer of sliced
bananas, about 1/2" deep. Stir
confectioners sugar into 2 cups
whipped cream. Pour sauce pan
mixture over bananas and cover with
whipped cream. |
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