Things you might not know about bananas
- Its scientific name musa sapientum means “fruit of the wise men.”
- Bananas float when laced in water.
- The type of banana we see in stores today is called a Cavendish banana.
- The fibre in a banana plant can be used to make fabric and paper.
- The fastest marathon ever run by a competitor dressed as a fruit was 2 hours, 58 minutes, and 20 seconds, recorded at the Barcelona Marathon on March 6, 2011. The runner was Patrick Wightman from the United Kingdom, who dressed as a banana.
- Humans share about 50% of our DNA with bananas.
- Bananas are technically berries.
Things you can do with banana peels and bananas
- Rubbing the inside of a banana peel on a mozzie bite can relieve itching.
- The inside of a banana peel can also be used to relieve pain from a burn.
- The inside of a banana peel can be used to whiten teeth naturally.
- Bananas make great hair conditioners. Mash banana and add a tablespoon of cream and a tablespoon of honey. Apply to your hair and let it dry. Cover with a showercap and leave for an hour.Rinsee thoroughly.
- Bananas and banana peels make great fertiliser.
Bananas in numbers
- Over 100 billion bananas are consumed each year.
- 51 percent of bananas are eaten at breakfast.
- The highest average per capita consumption of bananas in the world is in Uganda.
- India produces more bananas than any other country on the planet.
Benefits of bananas
- Bananas are low in calories and have no fat, no sodium, and no cholesterol. They contain vitamin C, potassium, fiber, and vitamin B6.
- Research shows that eating bananas may lower the risk of heart attacks and strokes, as well as decrease the risk of getting some cancers.
- Bananas are the only fruit that contains the amino acid tryptophan plus vitamin B6. They help your body produce serotonin—a natural substance that alleviates depression.
Classic Banana Bread is perfectly sweet, moist, and full of flavour! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Classic Banana Bread Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yields 1 loaf
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (440 grams) mashed banana, about 4 large ripe bananas
- 1/2 cup (80 grams) chopped walnuts (optional)
- Preheat oven to 180°C.
- Spray a 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar until light and fluffy (about 4-5 minutes).
- Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Then stir in the chopped walnuts.
- Scoop the batter into the prepared loaf pan and spread it around into one even layer.
- Bake at 180°C for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to finish cooling.