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Food-Nutrition Facts of Banana & Recipes


Bananas have both a
high amount of carbohydrates as
well as potassium, which also
makes them the fruit of choice
for many athletes.
(Wellness Encyclopedia of Food
and Nutrition, 1992).
Storage
To further ripen bananas leave at room temperature for a couple of days.
Once ripe you can store in the refrigerator for 3 to 5 days. The peel may
turn brown in the refrigerator, but the fruit will not change.
Varieties
The very popular yellow banana of Cavendish is the banana we see in grocery
stores. However, Plantains, Finger Bananas and Red Bananas are also popular
varieties. Most all have a soft texture when ripe.
Make Bananas Part of Your 5 A Day Plan
• Use sliced bananas in cereal, yogurt, or on a peanut butter sandwich.
• Carry bananas in your lunch or use as a snack.
• For a cool refreshing treat, cut a banana into chunks and put in the
freezer. Take out in a couple of hours and enjoy.




 

Banana Nut Smoothie
Makes 4 (1 cup) servings
Each serving equals one 5 A Day serving
Recipe source: Produce for Better Health
2 bananas, ripe
2 cups pineapple juice
2 Tbsp creamy peanut butter
2 tsp plain yogurt
1 ½ tsp vanilla extract
6 ice cubes
1 tsp nutmeg
Combine all ingredients, except nutmeg, in blender. Cover and run on high
until smooth and well-blended. Sprinkle with nutmeg.
Nutritional analysis per serving: calories 191, protein 3g, fat 5g, percent calories
from fat 21%, cholesterol 0mg, carbohydrates 35g, fiber 2g, sodium 46mg



Banana Berry Jumble
Makes 2 servings
Each serving equals one 5 A Day serving
Recipe source: Produce for Better Health
2 bananas, halved and cut into ½ inch pieces
¾ cup cranberries, fresh or frozen
¼ cup oats
½ tsp nutmeg
Combine all ingredients in a large, non-stick skillet. Cook on medium-high
heat just until cranberries begin to soften, stirring occasionally. Remove
from heat; cool slightly. Spoon into bowls and top with whipped topping or
frozen yogurt, if desired.

Nutritional analysis per serving: calories 212, protein 4g, fat 2g, percent calories
from fat 8%, cholesterol 0mg, carbohydrates 50g, fiber 7g, sodium 2mg





Baked Bananas with Orange/Lemon
Sauce
Makes 4 servings
Each serving equals one 5 A Day serving
Recipe source: Produce for Better Health/Carol
Withers
4 bananas
¼ cup orange marmalade
2 Tbsp lemon juice
1 Tbsp grated orange peel
1 Tbsp grated lemon peel
2 mint sprigs (for garnish, optional)

Remove ends from bananas. With a knife, slit banana skin on the back of
each banana from top to bottom, but leave the skin on the banana (to keep
the banana from bursting). Bake bananas in their skins in a 375-degree oven
for 20 minutes. Meanwhile, mix marmalade and lemon juice. When done,
remove bananas from oven and discard the skin. Center each banana on a
dessert plate. Pour 1½ Tbsps sauce over each banana. Mix orange and lemon
peels and sprinkle 1½ tsps over each banana. Garnish with mint.
Nutritional analysis per serving: calories 169, protein 2g, fat 1g, percent
calories from fat 4%, cholesterol 0mg, carbohydrates 43g, fiber 4g, sodium
2g




Tropical Pork Kabobs
Makes 4 servings
Each serving equals one 5 A Day serving
1 lb pork loin, boneless, cut into 3/4 inch cubes
1/4 cup orange juice
1/4 tsp cinnamon
2 bananas, sliced
8 skewers, wooden (soak in water before using) or metal
1/3 cup orange marmalade
2 Tbsp honey
1 can (15 oz) pineapple chunks
1 can (11 oz) mandarin oranges

In a small saucepan, mix together the marmalade, orange juice, honey and
cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes
into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with
pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate
and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil
about 4 inches from heat source, turning and basting with glaze frequently.
Cook for 10 minutes or until lightly browned. Serve immediately with fruit
kabobs.
Nutritional analysis per serving: calories 397, protein 23g, fat 9g, percent
calories from fat 19 %, cholesterol 56mg, carbohydrates 59g, fiber 2g,
sodium 421mg
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