Bananas for Breakfast, Lunch, and Dinner

Bananas are a quick grab and go snack on their own. Bananas make delicious desserts. The main course can be prepared with bananas also. Who Knew? Bananas are delicious and nutritious. The approx. measurement for bananas is based on a standard banana.

Bananas for Breakfast

French toast with Sliced Bananas

3 eggs slightly beaten

1 cup milk

1 1/2 teaspoon sugar

¼ teaspoon nutmeg

Butter or margarine

8 slices bread

2 ripe bananas

TIP: Be sure to use fully ripe bananas

Combine milk, eggs, sugar and nutmeg in mixing bowl. Melt butter or margarine in large frying pan. Dip bread slices, one at a time, into egg mixture. Remove immediately and place into frying pan. Fry over low heat until bread is browned on both sides, turning once. Peel bananas. Slice the bananas over half of the pieces of French toast. Cover each piece quickly with another piece of French toast, making a sandwich. Serve hot with syrup or confectioners sugar. Four servings

Bananas for Lunch

Banana Waldorf salad:

1 diced unpeeled red apple

½ cup diced celery

½ cup mayonnaise or salad dressing

2 sliced ripe bananas

Crisp lettuce and salad greens

Walnut or pecan halves

Mix together apple, celery, mayonnaise or other salad dressing and banana slices. Arrange on lettuce. Garnish with greens and nuts Makes 4 to 6 servings.

Banana Salmon Tropical Salad

1 cup diced ripe banana

½ cup diced pineapple

1 ½ cups flaked salmon

½ cup diced celery

2 tablespoons chopped sweet pickle

1 ½ teaspoons salt

1 tablespoon mayonnaise

1 tablespoon prepared mustard and crisp lettuce.

Mix together lightly. Arrange on lettuce, Garnish

Makes 4 to 6 servings

TIP: Use fully ripe bananas

Bananas for Dinner

Pan Fried Bananas

4 firm bananas

4 tablespoons butter or margarine melted

Peel bananas, Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender, easily pierced with a fork. Turn the bananas so they brown evenly. Sprinkle lightly with salt. Serve hot as a vegetable.

Four servings

TIP: Pan Fried or broiled bananas served as a hot vegetable are excellent flavor partners with fish, meat, poultry or eggs for a lunch or dinner.

Pan Fried Bananas with hamburger patties and whole carrots make a very appetizing, colorful and nutritious plate combination.

Banana Shortcake

Split homemade or store bought gingerbread, cake, cupcakes or biscuits into 2 layers. Place whipped cream and sliced ripe bananas between layers and on top. Garnish with a cherry. Just before serving, peel and slice additional bananas, arranging them around the base of the bananas shortcake.

TIP: Use fully ripe bananas

Banana Facts:

How to purchase:

Tipped with green, Means the banana is partially ripe. The pulp is firm, starchy, tart. Just ready to bake or broil or even fry. Cooking the banana brings out a different delicious flavor.

All Yellow: Banana is ready to eat or cook and use in baking.

Flecked with brown, The Banana is fully ripe, at its best for eating, infant feeding and to use for baking recipes. It’s sweet, mellow, and thoroughly digestible and delicious, in fruit cups, salads desserts and milk shakes.

How to Ripen Bananas:

Keep bananas at room temperature. Do not place them in refrigerator, low temperature prevents the bananas from proper ripening and impairs their delicate flavor.

1 standard size banana has 100-120 calories

Sliced or diced = 1 cup 30 slices (1/ 8″ thick)

Mashed or whipped ‘” ½ cup

1 pound of bananas:

Unpeeled = 3 to 4 bananas

Peeled = 4 to 5 bananas

Sliced = 4 to 5 bananas (4 cups)

Mashed = 4 to 5 bananas (2 cups)

One average size banana vitamins per gram:

A 250-335 International Units

B1 thiamine 42-54 micrograms

B2 or G Riboflavin 88 micrograms

Niacin .6 milligrams

C 10-11 milligrams

Minerals per 100 grams:

Sodium 42.0

Potassium 373.0

Calcium 8.0

Magnesium 31.0

Manganese .6

Copper .2

Iron .6

Phosphorus 28.0

Sulfur 12.0

Chlorine 125.0

Iodine .003