Bananas. That's right, B-A-N-A-N-A-S. Gwen Stefani had it right; bananas are awesome. And lets be honest, no one is ever allowed to misspell the word ever again.
Bananas are such a versatile fruit. There are so many recipes and other fun ways to include bananas in dishes.
Also, they are cheap and easy to find. They are always available at the local grocery store (no waiting on "banana season.”) Not only are the readily accessible and inexpensive, but bananas are also very healthy.
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A medium sized banana holds about 105 calories and is full of fiber, potassium, vitamin C, and vitamin B6 which gives you energy.
On the other hand, we all know bananas have a short shelf life. There is a time window of four days--maybe five--before they turn black and waxy, and kind of gross.
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However, that is when they are the sweetest. So when bananas get too ripe, here are a few fun and easy ideas.
Strawberry Banana Muffins (or Bread)
-2 large ripe bananas, mashed
-2 tablespoons honey
-1/2 cup nonfat yogurt
-1 egg
-Pinch of salt
-1 cup plus 2 tablespoons 100 percent whole-wheat flour
-2 teaspoons baking powder
-1 1/2 cups chopped strawberries (about 1/2 pound)
-2 tablespoons water (eliminate this ingredient if you're making one large loaf)
Heat the oven to 350 degrees. In a large bowl, add mashed bananas, honey, yogurt, egg and salt; beat until combined. Whisk flour and baking powder together. Add 1/2 cup of flour mixture to wet ingredients and beat until incorporated. Add remaining flour and baking powder. Stir in chopped strawberries. Add 2 tablespoons of water, if needed. Pour batter into lightly greased muffin (no liners) or loaf tins. Bake for 25 minutes for muffins, or 35 minutes for small loaves. Allow to cool and serve.
Makes about 12 muffins or three small loaves.
Optional: Sprinkle granola or a high-protein cereal on top for crunch.
Banana and Sweet Potato Casserole
-5 sweet potatoes, medium size
-5 ripe bananas (skin should have brown spots)
-1 teaspoon cinnamon, divided
-2 cups chopped walnuts
-1/2 cup wheat flour
-1 cup brown sugar
-1 cup butter
-1/2 cup honey, brown sugar or Splenda brown sugar
-1/2 teaspoon salt
-1/2 teaspoon nutmeg
-1/2 teaspoon dark rum or vanilla extract
Preheat oven to 350 degrees. Using a fork, poke holes in sweet potatoes and bake for one hour. Add whole unpeeled bananas and bake an additional 15 minutes in the oven. Remove from oven and allow to cool. In the meantime, mix 1/2 teaspoon cinnamon, walnuts, flour and 1 cup brown sugar. Peel sweet potatoes and bananas and place in mixer with butter, 1/2 cup honey or sugar, salt, nutmeg, remaining 1/2 teaspoon cinnamon and either vanilla or rum extract. Mix until smooth. Pour or spread mixture in a greased casserole dish. Top with walnut mixture. Bake for 20 to 30 minutes.
Banana Cream Pie
-8 to 9 inch pastry crust
-1/4 cup cornstarch
-1/4 tsp. salt
-3 c. skim milk
-4 egg yolks, slightly beaten
-2 tbsp. margarine, softened
-1 tbsp. plus 1 tsp. vanilla extract
-16 packets (16 grams) Equal Tabletop sweetener
-1 small banana
Bake the pastry crust and set it aside. Stir together cornstarch and salt in a medium saucepan. Blend milk and egg yolks; gradually stir into dry mixture. Cook over medium heat, stirring constantly, until mixture thickens. Cook one minute longer, stirring constantly. Remove from heat; blend in margarine, vanilla and Equal. Press plastic wrap onto surface of filling in saucepan and cool to room temperature. Peel and slice banana; arrange banana slices in baked pastry crust. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with a dollop (1 tablespoon) of whipped topping if desired.