Bananas should be stored at room temperature away from direct sunlight. Unripe bananas should never be put in the fridge or they will stop ripening immediately and turn black. A great way to ripen green bananas is to put them in a paper bag with an apple (apples give off ethylene gas). Preparation Tip:
Peel and go.
Bananas freeze well and you can make great banana popsicles by peeling them and piercing the ends with a wooden skewer (coat in chocolate for extra kid appeal).
Especially ripe bananas are best for banana bread (add raspberries for a twist!). Did you know...
It takes three to four weeks from the time that a banana is harvested before it reaches Canada.
There are approximately 1,000 different types of banana plants in the world, but most are unpalatable.
Over 100 billion bananas are consumed annually in the world. Culinary Compatibility:
Frozen bananas make for great homemade ice cream sandwiches!
Bananas pair well with peanut butter, berries, chocolate and are a neat addition to specialty cocktails. Health Information:
Bananas are one of the healthiest fruits. They are high in potassium and vitamin B6 and low in sodium.