BY: CHRISTINA ARMER

History of Bananas: The origin of bananas is traced back to the Malaysian jungles of Southeast Asia, where so many varieties and names for the banana are in that area. It’s suspected that the banana was the earth’s first fruit. There are records of bananas being cultivated, dating back to 327 B.C., Alexander The Great Empire. Bananas were officially introduced to the American public at the 1876 Philadelphia Centennial Exhibition.

Nutritional Facts: ~Bananas are a good source of vitamin C, potassium and dietary fiber. One banana has 15% of the vitamin C, 11% of the potassium, and 16% of the dietary fiber needed each day for good health. ~Potassium is useful to your body to maintain the fluid balance in blood and tissue cells. Also helps with protein synthesis and building of muscles, because it stimulates nerve impulses for muscle contraction.

One Large Banana contains the following: Potassium 602mg Vitamin A 123 I.U. Protein 2 grams Vitamin B6.88mg Calcium 9.2 mg Vitamin C 13.8 mg Fiber 4 grams Sodium 2mg Magnesium 44.1 mg Calories 140

Quickies for your info: Bananas are America’s #1 fruit Average American consumes over 28 pounds of bananas each year. Bananas have no fat, cholesterol or sodium There is no such thing as a banana tree. Bananas grow on plants. Bananas are available all year-round. They are harvested every day of the year. 3 medium bananas weigh approximately 1 pound.

Quickies Con’t: Bananas are available all year-round. They are harvested every day of the year. 3 medium bananas weigh approximately 1 pound. Over 96% of American households purchase bananas at least once each month.

Varieties: Who Knew? Red bananas- have a green/red peel and pink fruit flesh. Taste the same as yellow bananas, but the redder the a fruit is the more carotene it contains. Fruit-bananas- are the normal, yellow bananas cm ripen faster The baby bananas- yellow as well, is the sweetest of the banana family. 6-8cm Baking bananas- large and are green, yellow or red like. Cannot be eaten raw! 30-40cm

Peel on This: Vitamin C in bananas helps your body to heal and defend against infection as well as the absorption of iron. Bananas contain more digestive carbohydrates than any other fruit. “Eat at least one banana a day, they are said to contain everything a human needs and they contain all the 8 amino-acids our body cannot produce itself.”

Banana Breakfast Shake: Pre: 5min Makes: 2 serving -2 medium, ripe Bananas, quartered -1 Cup low fat plain or vanilla yogurt -1/3 Cup orange juice -2 Teaspoons honey Combine bananas, yogurt, juice and honey in blender or food processor container. Cover; blend until thick and smooth. Serve.

Chocolate Chip Banana Nut Bread INGREDIENTS: 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semisweet chocolate chips 3/4 cup walnuts, toasted, chopped PREPARATION: Preheat oven to 350°. Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl until blended. Combine chocolate chips and toasted walnuts in a small bowl; toss with 1 tablespoon flour. Beat butter in large bowl until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture on low speed until blended. Spoon about one-third of the batter into buttered and floured 9x5x3-inch loaf pan. Sprinkle with half of chocolate chip- walnut mixture. Spoon another one-third of batter over the chocolate chip mixture. Sprinkle with remaining chocolate chip-walnut mixture. Cover with remaining banana bread batter. Run knife through batter in zig-zag pattern. Bake bread until tester inserted into center comes out clean, about 60 to 70 minutes. Cool for 5 minutes in the pan; turn out onto rack to cool completely. Makes one 9x5x3-inch loaf of banana bread with chocolate chips and walnuts. Shared by Techgoddess 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe bananas 2 tablespoons fresh lemon juice 1 1/2 teaspoons vanilla extract

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