South Florida Tropicals: Banana
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South Florida Tropicals: Banana

   

South Florida Tropicals: Banana1

Amy Simonne, Linda B. Bobroff, Anne Cooper, Sandra Poirier, Mildred Murphy, Mary Jo Oswald, and Chris Procise2

Background

Bananas, America's favorite fruit, are native to Southeast Asia, but are grown throughout the tropical and warm subtropical world. Most of Florida's supply of bananas comes from Latin America. Bananas grow best in areas with constant warm temperatures and protection from strong winds. Plants may be injured or killed to the ground at freezing temperatures.

There are two broad groups of bananas: dessert bananas, which can be eaten raw or cooked; and plantains, which are starchy and must be cooked before eating. This publication focuses on the dessert banana (Musa species) commonly available in supermarkets, and known as the "Yellow Cavendish" variety. There are many dooryard varieties of bananas grown in South Florida. The most common dooryard varieties include: "Apple Banana," "Hua Moa," and "Dwarf Cavendish."
Figure 1.

Availability

All year.

Selection and Ripening

Bunches of bananas are harvested when the "fingers" are plump but before they begin to turn yellow. For best results, hang a bunch of unripe bananas in a cool, shady place. Ethylene gas helps initiate and stimulate ripening. Since mature fruit produces ethylene gas, ripening can be hastened by covering the bunch with a plastic bag.

Ripening stages:

1.Green tipped or "turning ripe." The peel is pale yellow with green ends. The pulp is firm, starchy, and slightly tart. Bananas at this stage of ripeness may be cooked, baked, boiled, or fried.

2. All yellow or "hard ripe." The peel is all yellow, sometimes with a trace of green on the tip. The pulp is firm, and 80% to 90% of the starch has been changed to fruit sugars.

3. Flecked with brown or "fully ripe." The peel is deeper yellow with brown flecks. The pulp is mellow, and practically all starch has been changed to fruit sugars.

Storage

Ripe bananas keep at room temperature for several days. They keep getting darker and sweeter when kept at room temperature. Bananas can be refrigerated, dried, or frozen when ripe. Bananas tend to darken and lose texture when frozen. They can be satisfactorily frozen whole as popsicles, or as a puree. They do not freeze well as slices, in syrup, fruit cups, or frozen gelatin. Keeping time for the puree is a maximum of 6 months--a shorter period is advised.

Uses

Bananas are a favorite for fresh eating. They can also be used in fruit cups, salads, drinks, desserts, pies, baked goods, sandwich spreads, and for infant feeding.

Nutritive Value

Bananas are low in sodium and rich in potassium. They also have small amounts of calcium, copper, iodine, iron, phosphorous, zinc and vitamins A, B, and C. A medium banana contains:

90 calories

350 milligrams of potassium

1 gram of protein

23 grams of carbohydrates

trace amount of fat

Source: USDA NDB Number: 09040

Yield

Food Safety During Preparation

Table 1.

To Sanitize
Mix one teaspoon of unscented chlorine bleach in one quart of water.
Pour the mixture onto the surface and let sit at least one minute.
Rinse well with hot running water.

Following these steps will help reduce your risk of foodborne illness.

Using Bananas

Tropicals may vary in natural pectin, acid and sugar content from one season to another due to the variations of the climate.

Sauteed Bananas

Sauteed bananas are a simple and delicious dessert, needing no sugar. Melt 2 tablespoons of margarine in a skillet and add 4 whole firm bananas. If desired add two tablespoons of your favorite fruit juice. Cook over low heat, turning once, cooking just until tender, about 5 minutes. Serves 4.

Table 2.

TIPS: Citrus juices (orange, lemon, lime, etc.) help prevent bananas from turning brown after cutting.

Banana Yogurt Lite

Peel banana, place in small bowl, and mash with a fork. Stir in yogurt and orange juice. Cover and refrigerate.

Banana Pops

Children love banana pops, a nutritious, easy-to-make snack that most kids can make by themselves using a plastic knife. Parents can pre-chop items for dipping and store covered in the refrigerator. Peel and cut firm, ripe bananas into any size chunks, and spear with a toothpick, popsicle stick, or small skewer. Dip in orange juice to prevent browning, and roll in any of the following: crushed cereal, finely chopped nuts, wheat germ, or shredded coconut. Serve the pops right away or freeze in an airtight bag and serve frozen.

Banana Milkshake

Choose a banana with skin flecked with brown spots or with entirely brown skin. Peel and press through a medium sieve or mash with a fork. Add other ingredients, gradually stirring with fork until well mixed. Chill thoroughly; beat with rotary beater or shake in fruit jar. If using an electric blender the banana need not be mashed. Serve in a tall glass. 1 serving.

Variation. Add 3 tablespoons guava juice and 1 tablespoon sugar.

Banana Bran Muffins

Combine milk and cereal in a small bowl and set aside. Combine flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Make a well in the center of the dry ingredients.

In a small bowl, combine bananas, eggs, and sugar. Stir in oil. Add to flour mixture along with softened bran. Mix with fork just until moistened.

Microwave: Line each compartment of a microwave muffin pan or six custard cups with two cupcake papers. Fill each three-quarters full. Rotating midway through cooking, microwave on 70 percent (medium-high) 4 to 5 minutes, or until top is no longer moist. Repeat procedure. For last three muffins, microwave on 70 percent for 2 to 2½ minutes. Makes 15 muffins.

Oven: Bake at 375° for 20-25 minutes.

No-bake Banana Cookies

In medium bowl, combine wafer crumbs, wheat germ, mashed banana, and coconut. Mix well. Form into 1-inch balls. Roll balls in confectioner's sugar, wheat germ or crushed cereal. Store in covered container. Yields about 3 dozen.

Banana Waldorf Salad

Wash, core and dice unpared apples. Combine with celery, nuts, mayonnaise, and orange juice. Peel bananas and slice about 1/8 to ¼ inch thick. Fold bananas carefully into apple mixture. Serve on crisp lettuce or other salad greens. Just before serving, garnish with slices of fully ripe banana, nuts, sprigs of watercress or parsley.

Banana & Peanut Butter Spread

Cream peanut butter, add hot water or evaporated milk, and blend thoroughly. Add mashed banana, and season with lemon or lime juice. Yields 1¼ cups.

Footnotes

1. This document is FCS8514, one of a series of the Family Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date: July 2004. First published as SS-HEC-4, May 1993. Reviewed August 16, 2007. Visit the EDIS Web Site at http://edis.ifas.ufl.edu.

2. Written by Anne Cooper, former Family and Consumer Sciences Extension Agent in Dade County; Sandra Poirier, former Family and Consumer Sciences Extension Agent in Broward County; Mildred Murphy, former County Nutritionist in Lee County and Mary Jo Oswald, former Family and Consumer Sciences Extension Agent in Palm Beach County; revised by Dr. Amy Simonne, Associate Professor, Food Safety and Quality and Dr. Linda B. Bobroff, Professor, Foods and Nutrition; and reviewed by Jennifer Hillan, MSH, RD, LD/N, former Nutrition Educator, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611. Project advisors were: Dr. Doris A. Tichenor, former Director, Department of Family, Youth and Community Sciences; Dr. Linda Bobroff, Professor, Foods and Nutrition, Department of Family, Youth and Community Sciences; Dr. Mark Tamplin, former Associate Professor, Food Safety, Department of Family, Youth and Community Sciences; and Dr. Jonathan Crane, Assistant Professor, IFAS Tropical Research and Education Center. Anne Cooper was Project Coordinator and Chris Procise, Family and Consumer Sciences Extension Agent in Martin County, provided the graphics and original layout.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.


Copyright Information

This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.