B-A-N-A-N-A-S

STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

What is the easiest way to make a banana split? Cut it in half…!

But seriously, this fruit has got it all going on. Nutritionally, it’s loaded with antioxidants for overall good health, fibre for better digestive health, vitamin C, niacin, copper, vitamin B6, potassium and magnesium which all help keep the body functioning optimally - plus it comes with its own yellow suit.

Not only is this fruit fun and healthy, but it also has been featured in many song titles and words over the years. Gwen Stefani “Hollaback Girl”, The Terry Twins with “Chiquita Banana”, and Harry Belafonte’s classic “The Banana Boat Song”, to name just a few hits for this famous fruit.

Whether green, red, blue (yes blue) Java bananas or the most well known yellow (Cavendish), bananas are enjoyed all over the world. Not all grocery stores carry the red banana, when you see it buy it; it has a lovely, sweet banana taste that is slightly different to a yellow banana. It is also higher in nutrients and can be eaten as a dessert, on its own, or used in any recipe that asks for a ripe banana.

The blue Java Banana has a blue tinged peel due to its natural wax coating which fades as it ripens. These bananas also have a slightly different taste that reminds you of vanilla pudding. These beauties are primarily found in Southeast Asia though. Bananas make a great addition to yogurt, cereal, and smoothies. Keep some peeled, cut and frozen so that with just a quick whip in the blender you can enjoy your own banana “ice cream” in minutes. You can use them as a replacement for sugar in baking and cooking. Bananas are easy to eat and transport. All you need to do is peel them and you’re good to go.

Coconut Banana Milkshake

Serves 1-2

2 medium bananas

10 pieces pineapple chunks

1 cup (240 mL) coconut cream

¼ cup (60 mL) pineapple juice

1 cup ice cubes

1 Tbs (15 mL) honey

1. Peel and slice the bananas and put in the freezer to freeze along with the pineapple chunks.

2. In a blender, add the frozen bananas, pineapple chunks, coconut cream, pineapple juice, honey and ice cubes. Blend until smooth.

3. Taste and adjust to desired sweetness.

Note:

For a chocolate version, remove the pineapple chunks and juice and replace with cocoa and adjust sweetness to your taste.

Banana Croisandwich

Serves 1

1 croissant

¼ cup + 1 Tbs (75 mL) mascarpone

½ tsp cinnamon

1½ tsp brown sugar

1 banana

1 Tbs dark chocolate, roughly chopped

4 walnuts, roughly chopped

1. Slice croissant in half lengthwise and toast.

2. In a small bowl, combine mascarpone, cinnamon, and brown sugar.

3. On the bottom of the croissant spread the mascarpone mixture.

4. Peel and slice the banana lengthwise and place on top of the mascarpone. Add the chocolate and the walnuts. Top with the other half of the croissant.

5. Devour!

Butter Rum Bananas with

Ice Cream

Serves 2

2 bananas (or 3 if using red bananas)

1½ Tbs butter

1 tsp sugar

2 tsp (10 mL) rum

2 scoops vanilla ice cream

Caramel sauce and raspberries, for garnish

1. Peel and slice bananas into 2 cm chunks.

2. In a small pan, add the butter and let cook over medium heat until it starts to brown 2 - 4 minutes.

3. Add the sugar and stir until sugar has fully melted. Add the rum and stir to combine.

4. Lay the bananas in a pan and let cook 1 - 2 minutes and then gently turn and let the other side cook 1 - 2 minutes.

5. Gently remove from pan into your serving dish. Add a large scoop of vanilla ice cream and garnish with caramel sauce and raspberries.

Garnish with orange zest.

Have you seen plantains in the grocery store? They are those large, green, not-so-round bananas. They’re most likely the Macho Plantain. These fruits are starchier and lower in sugar than regular bananas which makes then great for cooking. As they ripen they will get sweeter.

Fried Green Plantain

Serves 2

Oil

1 green plantain

Pinch sea salt

1. In a medium pot, add enough oil to fill the pot halfway. Preheat oil to 350 – 375º F.

2. Meanwhile, cut the ends off the plantain. Slice through the skin in a line from the top to the bottom of the plantain.

3. Use your fingers (and a knife as needed) to peel back the skin from the plantain. This may be difficult at first but gets easier as you go along. Cut the plantain on a diagonal approximately 2.5 cm thick.

4. Gently place the plantain pieces in the hot oil (being careful not to overfill the pot) leaving room for the oil to bubble up. Fry plantain 2 - 3 minutes, turning halfway through. Remove from the oil and place on a cutting board.

5. Using the bottom of a juice glass, smash each plantain to half its original thickness. Return plantain to the frying pot and let fry another 3 - 5 minutes or until plantain has reached a light brown colour.

6. Remove from the fryer and place on a paper towel. Sprinkle with sea salt.

Now what can you do with these plantains once you have fried them? Other than quickly eat them all yourself.

• They are excellent as the base for nachos.

• They complement a dish of black beans, shredded beef, sautéed sweet peppers and avocado.

• They make great slider “buns” for your next pulled pork and coleslaw slider.

• They can be used to scoop up your favourite dip. Colombians love them with guacamole and hogao.

Be adventurous!