Before the turn of the last century, most people in North America had never seen, let alone eaten, a banana. By last year, per-capita banana consumption had risen to an average of 33 pounds per person. Bananas are high in fiber, vitamin C and potassium. And with their high potassium and carbohydrate content, bananas supply energy very effectively. The carbohydrates in the fruit are converted into energy within 45 minutes of consumption.
Bananas are surprisingly versatile.
They can be utilized in everything from the ubiquitous banana bread to garnishes on savory meals, and in the production of alcoholic drinks such as banana wine and beer. And the dense yet somewhat silky consistency of mashed bananas can actually replace a portion of the fats in sweet preparations. When purchasing bananas, consider ripeness. If they'll be eaten on the day of purchase, or possibly the next, select bananas that are bright yellow with no apparent bruises. Purchasing somewhat green bananas will ensure a longer shelf life, and if the fruit is too green, it can be placed in a paper bag to ripen faster.