< 15 Going bananas!
High in antioxidants, which help protect against cancer n Plentiful vitamin B6 protects against Type 2 diabetes, boosts the nervous system and assists in white blood cell production n High fiber helps the elimination process and assists against heart disease n Instant energy boost With abundant health benefits and relatively low pricing, bananas are on everyone’s shopping list—but is it better to buy organic or conventional? Bananas are not on the “Dirty Dozen” list of fruits that contain the highest amounts of pesticide residue, and since the edible part is inside a skin that is inedible, it seems like conventional is a safe way to go. However, fertilizers, insecticides and herbicides that are used to protect the crop go into the soil of the banana tree and find their way in small amounts to the fruit. In the organic bins, I’ve often wondered about some of the labels on bananas and what they mean. Earth University Costa Rica is a label found in Whole Foods stores; the grocer partnered with EU, which is committed to sustainable development of the tropics through education. The bananas grown here are organically raised and are guaranteed “Whole Trade”—another label on the fruit— which ensures that products are produced according to strict labor, community, quality and environmental standards. Bananas labeled simply “organic” are grown using natural fertilizers, such as seaweed, employing insect predators to prevent pests and weeding is done by hand or using mulch as a deterrent. Whether organic or conventional, bananas are a healthy addition to any household. So before you go bananas trying to figure out what to cook with your banana bunch, check out some of these recipes using the world’s favorite fruit.
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BUTTERMILK BANANA PANCAKES Yield: 14-16 pancakes
Hum the Jack Johnson song while making these for extra inspiration. 2 eggs 2 cups buttermilk 1/4 cup canola oil 1 banana mashed 2 tablespoons sugar 2 cups all purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 banana cut in 1/4-inch pieces 1/2 tablespoon butter
Whisk the eggs, buttermilk, oil and mashed banana together in a medium bowl until well mixed. In a large bowl, stir the sugar, flour, baking powder and soda and salt together. Pour the liquid ingre-
Don’t forget—pancakes are the traditional dish on Fat Tuesday, coming up on March 4!
dients into the dry until just combined; batter will be thick and lumpy. Fold in the banana pieces. Heat a griddle or large frying pan over medium-high heat until a drop of water sizzles then add the butter and swirl until melted. Scoop 1/4 cup of batter into the hot pan and cook until bubbles appear and edges are golden. Flip and cook for another minute. Hold in a warm oven while you cook the rest of the batter.
BANANA TARTE TATIN Adapted from Martha Stewart, this recipe is a total winner. The rum and vanilla add just the right sharpness to the sweet, rich banana filling and puff pastry. Plus it is super easy to make. The original recipe recommends serving the tart with creme fraiche, but my preference is vanilla ice cream. All-purpose flour, for work surface 1 sheet frozen puff pastry, thawed 6 tablespoons unsalted butter 3/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon salt 5 large, ripe bananas, peeled and halved lengthwise 1 teaspoon vanilla 2 tablespoons dark rum Vanilla ice cream for serving
Preheat oven to 400F. Roll out pastry on a lightly floured work surface to a 131/2 inch square. Using a large skillet as a guide, cut a 12 inch round. Transfer the pastry to a baking sheet lined with parchment paper and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in the center of the pastry round and set aside. Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes. Stir in vanilla and rum and cook until mixture has thickened, about 1-1/2 minutes. Arrange bananas in skillet, overlapping slightly. Place pastry round on top of bananas and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven and carefully invert onto a serving plate. Serve warm or room temperature with ice cream. Y Day-o! Day-ay-ay-o! Email brooke.d.jackson@gmail.com.