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Banana

Bananas, a popular fruit worldwide, are native to Southeast Asia but thrive in many warm-climate regions today. They feature a distinct, elongated shape with a thin, flexible, and mostly yellow peel when ripe. The inner flesh is soft, sweet, and creamy, making them a widely recognized staple for both fresh consumption and culinary use in various sweet and savory dishes. Rich in essential nutrients, such as potassium, vitamin C, and fiber, bananas offer numerous health benefits, including improved digestion and heart health. They are eaten on their own or incorporated into smoothies, salads, and baked goods like banana bread, pancakes, and muffins.
#1
IN FRESH FRUIT
89
CAL / 100G
$0.03
AVG / OZ
banana
94%
CARBS
1%
FAT
4%
PROTEIN
Banana FAQ
Bananas are a versatile fruit that can be utilized in a variety of ways in the kitchen. Many people have doubts about the right stage of ripeness at which to use them for different dishes and how to accelerate or slow their ripening process. A common issue is using bananas that are too green for baked goods or smoothies, which can result in a bitter taste and firm texture. On the other hand, overripe bananas may add excess moisture to a dish, altering its desired consistency. Ripen bananas quickly by placing them in a paper bag with an apple or tomato. If you need to slow down their ripening, store them separately from other fruits. When bananas are overripe and browning, don't throw them out; they are perfect for making moist and flavorful banana bread or smoothies. To get the most out of a banana, consider using it as a natural sweetener in smoothies and desserts. You can also freeze bananas for longer-term usage. Peel the bananas first, then place them in a zip-lock bag in the freezer. They can be used in smoothies or for baking. One little-known fact about bananas is that you can use the inner part of the peel to shine silverware - just rub it on and then buff it off with a clean, dry cloth!
How to use bananas as a substitute in baking?
Why do bananas turn brown?
Why does a brown spot on a banana taste different?
What is better: eating bananas when they're green or when they're ripe?
What is the healthiest part of a banana?
Can I eat the banana seed?
How can I ripen bananas quickly?
What can I do with overripe bananas?
How can I stop bananas from ripening too fast?
What's the best way to peel a banana?
Expiration & Storage Tips
When does banana expire?
Unopened, bananas roughly last 2 to 7 days at room temperature, depending on how ripe they were when you bought them. If you refrigerate them, they can last up to 2 weeks. After being peeled or sliced, bananas will only stay good for 1 to 2 days in the fridge. If you cut up bananas and freeze them, they'll last in the freezer for about 2 to 3 months.
How do you tell if banana is bad?
How to tell if a banana has gone bad can be done in several ways. The most obvious way is when the peel becomes brown or black. However, a banana with a brown or black peel may still be good to eat if the inside is still firm and has a normal color. If the banana feels very soft or mushy, or has an off smell, discard it, as it may be past its best. If you see mold, or the inside has turned dark brown or black, throw the banana away, as it's definitely rotten.
Tips for storing banana to extend shelf life
• Store bananas at room temperature until they are ripe, and then transfer them to the fridge. The peel will turn black, but the banana inside will remain perfectly ripe for a few days. • Bananas release ethylene gas, which speeds up ripening. To slow down ripening, separate bananas from each other and other fruits. • Consider investing in a banana hanger to prevent bruising. • If you have too many ripe bananas, peel and freeze them to use in baking or for smoothies later.
EXPIRES WITHIN
8 - 20
DAYS
Health Info
Macros
26g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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