Did you know that a banana tree is considered a herb (herbaceous perennial)? This is because a banana tree consists of layers of leaves just waiting to unfurl as it grows, it does have a conventional trunk. Banana trees only produce fruit once, after which they die to allow for new growth from the rhizome.
First domesticated in South East Asia, these elongated, edible fruit (botanically a berry) which can be yellow, black, red, blue or green are now grown in tropical regions around the world. There are over 300 varieties of banana, but the most commonly known variety is the yellow Cavendish or dessert banana as well as plantains.
Surprisingly, bananas even grow in Johannesburg. We regularly get hands of bananas from a cluster of trees that have been in our garden since we moved into our house 24 years ago. These bananas are a delicious blend of apple, pear & banana flavours, they are much smaller and more squat than one expects a banana to be and are evidently called “lady fingers” – they make a perfect 2 bite snack.
This month, I am sharing our family’s Banana Bread recipe with you with a delicious crunchy topping developed by my clever teenager, so keep reading to find the link to access this delicious, timeless recipe ☺.
Ape-peeling reasons to eat bananas:
Bananas contain carbohydrates that are slowly digested. They supply sustained energy which makes them an ideal snack when doing sports, support satiety and can help with weight management by making one feel fuller if eaten before a meal.
The fibre in bananas contributes towards gut health and regular bowel movement. The beneficial bacteria in our gut, feeds off this fibre (known as a prebiotic). Bananas also help lower LDL (bad cholesterol) in the body.
Rich in potassium, bananas help with muscle contraction and nerve function thus aiding post-exercise recovery, blood pressure regulation as well as heart health. Leg cramps are often associated with a lack of potassium in the diet, and may be solved by increasing banana intake.
Bananas are the best fruit source of vitamin B6 and are a good source of vitamin C and various minerals.
Peel the love:
The whole banana tree can be eaten:
In South East Asia, the ‘trunk’ of young banana trees is thinly sliced (called lettuce), soaked in water and vinegar and used in salads and as a garnish for soup
Green bananas form a staple food in many countries. Boiled whole with the skin on (much like potatoes) and add to stews or blend with herbs to make fritters. Green banana can be grated and formed into ‘hash browns’ or sliced and dehydrated to form banana flour.
Plantains are often sliced and deep fried into salted banana chips which are savoury and surprisingly delicious!
Bananas that are too ripe for eating can be turned into banana vinegar.
Super ripe bananas can be fermented into an alcohol.
Banana flowers are edible too! To get to the heart of the flower, peel away the outer purple/red bracts as well as the inner pink bracts and you will find the heart – similar to an artichoke. After soaking in water and lemon juice the hearts lose their bitter flavour. When cooked they have a similar consistency to mushrooms, artichoke or bamboo shoots.
The male flowers are also edible, and are a surprising superfood. Rich in vitamins and minerals, they are a complete protein, containing all the essential amino acids. Once cleaned these flowers can be added to stir fries and salads adding a sweetish, aromatic flavour.
Source: https://gardenbetty.com/banana-flower/Banana leaves can be used as serving platters, to wrap food in for steaming, and a new innovation is to use banana leaves, instead of single use plastics, for packaging and fast foods.
https://vegconomist.com/society/banana-leaf-preservation-technology-can-replace-single-use-plastics/
- Banana leaves are very nutrient dense. They can be cut up to form mulch, providing a fertilizer type boost to plants.
- Banana peels can be rubbed on skin to ease the itch from insect bites. They can be cut up, soaked in water and buried around fruit trees and other plants where their nutrients slowly leach into the soil.
Why go crazy when you can go bananas!
Have a slice day!
Our free recipe this month is a timeless golden oldie and another of my Granny’s recipes which I have adapted and improved, with a delicious crunchy topping developed by my clever teenager. Ideal to make when you have over ripe bananas, this banana loaf is best eaten on the day it is made, slathered in butter!
Banana Loaf
A delicious, easy, golden oldie loaf recipe with a uniquely crunchy topping that will have your family begging for more!
Makes 1 loaf
Ingredients:
- 90 g butter – softened
- 310 ml sugar (260 g)
- 2 eggs – lightly beaten
- 2 or 3 ripe, mashed bananas
- 10 ml vinegar
- 500 ml flour (275 g)
- 2.5 ml bicarbonate of soda (bicarb)
- 1.25 ml salt
- 5 ml baking powder
- 160 ml milk
- 80 ml chopped pecan nuts or sunflower seeds (or a mixture of both) – optional
Crunchy topping – in a bowl mix together:
- 30 ml light brown sugar
- 30 ml oats
- 30 ml sunflower seeds/chopped nuts (or a mixture of both)
OVEN: 180⁰ C – lower shelf (if you have a hot oven, drop temperature to 160⁰ C)
1 loaf tin – grease and flour + line base with baking paper
Method:
1. Sift together the flour, bicarb, salt & baking powder into a large bowl.
2. Place softened butter and sugar into another large bowl and beat with an electric beater until fluffly and light in colour (creaming method).
3. Add 2 lighly beaten eggs to the sugar butter mixture and beat well to combine.
4. Add the mashed banana and mix well.
5. Alternate adding the sifted dry ingredients and the milk into the above mixture until fully combined. Add the vinegar and mix well.
6. Pour the cake batter into a well-greased and floured, lined loaf tin.
7. Sprinkle the topping mixure evenly over the top.
8. Bake at 180⁰ C for 45 to 60 minutes until well risen, golden brown and springy to the touch.
7. Allow to cool for 30 minutes before removing from the tin.
8. Serve slightly warm, sliced, with or without butter.
Christine’s Hot Tip: Because of the fruit content, this banana loaf only lasts for 2 days, so eat and enjoy while it is still fresh!
