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Bananas: The yummy year round treat

When we were in Hawaii it surprised us to hear people refer to ‘banana patches’ instead of groves. They don’t actually grow on trees, but 10 to 25 foot tall tropical plants, in clusters about three feet long. The curved yellow, bland flavored fruit seems to grow upside down. Bananas must be shipped when green because they ripen quickly and don’t have a long shelf life.

‘Chiquita Banana’ used to sing a catchy tune to advertise bananas. She sang that we must never put them in the refrigerator. That advice has changed to storing them in the refrigerator, this will make the peel turn brown because the cold kills cells in the peel, but the fruit retains its cream color longer than at room temperature.

When our children were home two of them liked bananas when they were quite ripe, the third one would only eat nearly green ones, so they didn’t last long enough to be used in baking. Now, if I buy more than four at a time, several are soon at the stage of brown speckled peels that quickly turns all brown. If I can’t use them to bake with immediately, I peel and cut them into one inch chunks, then freeze to use later. The bananas will turn dark, but still taste good in baking recipes, just thaw enough to be able to mash them with a fork. Frozen ones are great to use in fruit smoothies, adding nutrition and eliminating the need for ice cubes.



While playing detective about my allergy to mangos I discovered they are associated, along with bananas, to latex allergies. I now have allergy drops that allow me to enjoy this potassium rich fruit without fear of a reaction.

Bananas are easy to peel, making them the perfect fruit to pack for lunches. They are about the most versatile fruit there is for breads, puddings, pies, salads, smoothies, even pancakes. Dip bananas into any acidic juice to prevent discoloration. I like to run the tines of a fork down the sides of bananas before slicing to give them a pretty look when I put them in gelatin salads. Peanut butter sandwiches topped with sliced bananas provide good taste and great nutrition.



These are some of our family’s favorites that they ask for when they’ve tired of me trying new recipes. One of our sons preferred soft cookies, because, he said, “They don’t make crumbs.”

When we were in Hawaii it surprised us to hear people refer to ‘banana patches’ instead of groves. They don’t actually grow on trees, but 10 to 25 foot tall tropical plants, in clusters about three feet long. The curved yellow, bland flavored fruit seems to grow upside down. Bananas must be shipped when green because they ripen quickly and don’t have a long shelf life.

‘Chiquita Banana’ used to sing a catchy tune to advertise bananas. She sang that we must never put them in the refrigerator. That advice has changed to storing them in the refrigerator, this will make the peel turn brown because the cold kills cells in the peel, but the fruit retains its cream color longer than at room temperature.

When our children were home two of them liked bananas when they were quite ripe, the third one would only eat nearly green ones, so they didn’t last long enough to be used in baking. Now, if I buy more than four at a time, several are soon at the stage of brown speckled peels that quickly turns all brown. If I can’t use them to bake with immediately, I peel and cut them into one inch chunks, then freeze to use later. The bananas will turn dark, but still taste good in baking recipes, just thaw enough to be able to mash them with a fork. Frozen ones are great to use in fruit smoothies, adding nutrition and eliminating the need for ice cubes.

While playing detective about my allergy to mangos I discovered they are associated, along with bananas, to latex allergies. I now have allergy drops that allow me to enjoy this potassium rich fruit without fear of a reaction.

Bananas are easy to peel, making them the perfect fruit to pack for lunches. They are about the most versatile fruit there is for breads, puddings, pies, salads, smoothies, even pancakes. Dip bananas into any acidic juice to prevent discoloration. I like to run the tines of a fork down the sides of bananas before slicing to give them a pretty look when I put them in gelatin salads. Peanut butter sandwiches topped with sliced bananas provide good taste and great nutrition.

These are some of our family’s favorites that they ask for when they’ve tired of me trying new recipes. One of our sons preferred soft cookies, because, he said, “They don’t make crumbs.”

When we were in Hawaii it surprised us to hear people refer to ‘banana patches’ instead of groves. They don’t actually grow on trees, but 10 to 25 foot tall tropical plants, in clusters about three feet long. The curved yellow, bland flavored fruit seems to grow upside down. Bananas must be shipped when green because they ripen quickly and don’t have a long shelf life.

‘Chiquita Banana’ used to sing a catchy tune to advertise bananas. She sang that we must never put them in the refrigerator. That advice has changed to storing them in the refrigerator, this will make the peel turn brown because the cold kills cells in the peel, but the fruit retains its cream color longer than at room temperature.

When our children were home two of them liked bananas when they were quite ripe, the third one would only eat nearly green ones, so they didn’t last long enough to be used in baking. Now, if I buy more than four at a time, several are soon at the stage of brown speckled peels that quickly turns all brown. If I can’t use them to bake with immediately, I peel and cut them into one inch chunks, then freeze to use later. The bananas will turn dark, but still taste good in baking recipes, just thaw enough to be able to mash them with a fork. Frozen ones are great to use in fruit smoothies, adding nutrition and eliminating the need for ice cubes.

While playing detective about my allergy to mangos I discovered they are associated, along with bananas, to latex allergies. I now have allergy drops that allow me to enjoy this potassium rich fruit without fear of a reaction.

Bananas are easy to peel, making them the perfect fruit to pack for lunches. They are about the most versatile fruit there is for breads, puddings, pies, salads, smoothies, even pancakes. Dip bananas into any acidic juice to prevent discoloration. I like to run the tines of a fork down the sides of bananas before slicing to give them a pretty look when I put them in gelatin salads. Peanut butter sandwiches topped with sliced bananas provide good taste and great nutrition.

These are some of our family’s favorites that they ask for when they’ve tired of me trying new recipes. One of our sons preferred soft cookies, because, he said, “They don’t make crumbs.”

When we were in Hawaii it surprised us to hear people refer to ‘banana patches’ instead of groves. They don’t actually grow on trees, but 10 to 25 foot tall tropical plants, in clusters about three feet long. The curved yellow, bland flavored fruit seems to grow upside down. Bananas must be shipped when green because they ripen quickly and don’t have a long shelf life.

‘Chiquita Banana’ used to sing a catchy tune to advertise bananas. She sang that we must never put them in the refrigerator. That advice has changed to storing them in the refrigerator, this will make the peel turn brown because the cold kills cells in the peel, but the fruit retains its cream color longer than at room temperature.

When our children were home two of them liked bananas when they were quite ripe, the third one would only eat nearly green ones, so they didn’t last long enough to be used in baking. Now, if I buy more than four at a time, several are soon at the stage of brown speckled peels that quickly turns all brown. If I can’t use them to bake with immediately, I peel and cut them into one inch chunks, then freeze to use later. The bananas will turn dark, but still taste good in baking recipes, just thaw enough to be able to mash them with a fork. Frozen ones are great to use in fruit smoothies, adding nutrition and eliminating the need for ice cubes.

While playing detective about my allergy to mangos I discovered they are associated, along with bananas, to latex allergies. I now have allergy drops that allow me to enjoy this potassium rich fruit without fear of a reaction.

Bananas are easy to peel, making them the perfect fruit to pack for lunches. They are about the most versatile fruit there is for breads, puddings, pies, salads, smoothies, even pancakes. Dip bananas into any acidic juice to prevent discoloration. I like to run the tines of a fork down the sides of bananas before slicing to give them a pretty look when I put them in gelatin salads. Peanut butter sandwiches topped with sliced bananas provide good taste and great nutrition.

These are some of our family’s favorites that they ask for when they’ve tired of me trying new recipes. One of our sons preferred soft cookies, because, he said, “They don’t make crumbs.”

When we were in Hawaii it surprised us to hear people refer to ‘banana patches’ instead of groves. They don’t actually grow on trees, but 10 to 25 foot tall tropical plants, in clusters about three feet long. The curved yellow, bland flavored fruit seems to grow upside down. Bananas must be shipped when green because they ripen quickly and don’t have a long shelf life.

‘Chiquita Banana’ used to sing a catchy tune to advertise bananas. She sang that we must never put them in the refrigerator. That advice has changed to storing them in the refrigerator, this will make the peel turn brown because the cold kills cells in the peel, but the fruit retains its cream color longer than at room temperature.

When our children were home two of them liked bananas when they were quite ripe, the third one would only eat nearly green ones, so they didn’t last long enough to be used in baking. Now, if I buy more than four at a time, several are soon at the stage of brown speckled peels that quickly turns all brown. If I can’t use them to bake with immediately, I peel and cut them into one inch chunks, then freeze to use later. The bananas will turn dark, but still taste good in baking recipes, just thaw enough to be able to mash them with a fork. Frozen ones are great to use in fruit smoothies, adding nutrition and eliminating the need for ice cubes.

While playing detective about my allergy to mangos I discovered they are associated, along with bananas, to latex allergies. I now have allergy drops that allow me to enjoy this potassium rich fruit without fear of a reaction.

Bananas are easy to peel, making them the perfect fruit to pack for lunches. They are about the most versatile fruit there is for breads, puddings, pies, salads, smoothies, even pancakes. Dip bananas into any acidic juice to prevent discoloration. I like to run the tines of a fork down the sides of bananas before slicing to give them a pretty look when I put them in gelatin salads. Peanut butter sandwiches topped with sliced bananas provide good taste and great nutrition.

These are some of our family’s favorites that they ask for when they’ve tired of me trying new recipes. One of our sons preferred soft cookies, because, he said, “They don’t make crumbs.”


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