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Avoid fruit with bruises and splits in the skin. Choose firm, green to slightly yellow bunches, and store them at room temperature. The skin of bananas turns black when they are refrigerated, though it does not affect the fruit inside.
Enjoy bananas when they ripen to a uniform yellow with tiny brown flecks. If fruit is too green, store in a paper bag to speed ripening. Very ripe fruit can be peeled, frozen in freezer bags, and used for baking.
Mashed bananas can be added to baked goods as a natural sweetener.
Bananas are a good source of potassium.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.