Crazy about banana’s?
What’s not to like about one of natures super fruits. Banana’s are high in potassium in which potassium stimulates your muscles, nerves and brain cells, and as a bonus, can also help reduce blood pressure and risk of stroke. Bananas also contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.
Exactly how much energy?
Well research has proven that just two bananas provide enough energy for a 90-minute workout. It’s no wonder the banana is the number one fruit with many of the world’s leading athletes. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. According to Scientific Research, full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) can combat abnormal cells. The darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality. Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version.
Eating 1-2 banana/s a day increases immunity, combats depression.
Did you know you that before you throw the reel away to rub it across your teeth to naturally whiten them.
Did you know that banana cultivation there goes back to at least 5000 BCE, and possibly as far as 8000 BCE.
Did you know its safe and prefered to eat bananas when they are brown?
Do you know how to properly store Banana’s?
Here is an excerpt from one of the largest banana’s producers in the world on proper ripening and storage of banana’s.
Chiquita Banana Ripening & Storage Tips Most people like their bananas when the peel is yellow or yellow with brown flecks.
If the bananas you buy are too green, you can put them in a brown paper bag with an apple or tomato overnight to speed up the ripening process.
You can slow down the banana ripening process by storing the fruit in the refrigerator. The skin may darken, but the banana will be just right for several days.
If your bananas get too ripe before you can eat them, don’t throw them away. Store them peeled in the freezer in baggies to use in banana smoothies, shakes, or make a banana bread recipe.
Now I’ll have to admit I am not a fan of banana’s, but i love banana bread and muffins.
Everyone else in my home eats them so it’s rather rare to see them turn brown and ripen with their natural sugars, making them just perfect for banana bread or muffins. But this last week I ended up buying more than eaten and was able to freeze a few batches to make bread this fall.
Now instead of making muffins with the same base recipe thousands of others use I decided to tweak this classic muffin and add two other ingredients that do pair perfectly with banana’s.
That is peanut butter and chocolate, making another adjustment by using whole wheat or unbleached flour. I decided to use brown sugar instead of granulated and topped the muffins off with a cinnamon streusel topping.
Now from the pictures the muffins look dense that is from the cocoa powder and whole wheat flour. One bite and the peanut butter and banana muffin is soft, moist with hints of peanut butter, cinnamon, cocoa powder and maintaining their wonderfully sweet banana flavor.
If you weren’t crazy about banana’s or muffins before, one bite will change your mind!
2 cups whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon 1/8 tsp nutmeg 1/4 tsp cocoa powder 2 eggs 1/3 cup peanut butter 2/3 cup brown sugar 1 to 1 1/2 cup mashed ripe bananas 1/2 cup vegetable oil or margarine, melted 1/4 cup milk 2 tsp vanilla extract
Streusel topping (optional)
In a small bowl using a fork or pastry blender combine the following ingredients until mixture resembles course crumbs
1/4 cup brown sugar 2 Tbsp granulated sugar 1 tsp ground cinnamon 1/4 cup unsalted butter, chilled and cut into small pieces.
Preheat oven to 350 degrees.
In a large bowl combine flour, baking powder and baking soda, salt, brown sugar, cocoa powder, cinnamon and nutmeg and place aside.
In another bowl and using a stand or hand mixer blend bananas until you get a smooth consistency, and add to bowl of dry ingredients.
next is peanut butter,
finally add milk and blend for a minute with electric mixer
then using a rubber spatula or wooden spoon finish stirring by hand.
Spoon batter into muffin tins lined with muffin cups, or silicone muffin cups.
You do not need to grease or spray silicone cups. For these muffins I use a larger silicone baking cups, which does change baking times.
If desired, sprinkle streusel topping over batter filled cups.
Depending on oven and altitude bake for 35-40 minutes or until a wooden toothpick inserted near the middle of each muffin comes out clean
Cool pan on wire rack for ten minutes. Remove from pan and cool completely on rack.
These peanut butter and banana muffins are great warm or room temperature.
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