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What is it with bananas?

Discussion in 'Personal' started by Vladimir, Oct 14, 2015.

  1. Vladimir

    Vladimir Senior commenter

    Yesterday I was musing about strawberries, but, in point of fact, that has noiw passed. Today, I'm thinking....I'm thinking...bananas! What is it with bananas? You buy a bunch of the things when they're green, and inedible, like plantains. You can't put them in the fridge because they speed up the ripening and decay of other perishables, but that is good if you have, say, unripe tomatoes that you want to ripen faster, you just stick them next to your bananas and let nature take its course, but if you don't, you just leave the bananas out on the side. Have you noticed they seem to ripen the second you turn your back, and then you are left with a pile of bananas you need to eat really fast or waste while they are just ripe and before they start to attract the flies. I mean, people WHAT IS IT WITH BANANAS???!!!
     
    WaylonWu likes this.
  2. Rhoswen77

    Rhoswen77 Established commenter

    That is a very good question for debate! Someone will be along shortly to suggest an excellent recipe.
     
    Dunteachin likes this.
  3. colpee

    colpee Star commenter

    Ethelyne gas is the culprit. It is produced naturally as fruits ripen, and it seems bananas exude more of it. That is why you can use them to start the ripening process for other fruits, but it works the other way round too - so placing unripe bananas beside fruit that has already started ripening will probably accelerate the ripening of the bananas. Supermarkets sometimes use ethelene gas to start the ripening process early.

    Separating and hanging bananas apparently slows the process, but I have never bothered to tried it.

    Pears are as irritating - hard for sometimes a couple of weeks after purchase and then a window of 1/2 a day of perfection before mush :(
     
    solvacrime likes this.
  4. racroesus

    racroesus Star commenter

    I buy them in twos or threes. Sliced and laid like fish scales on heavily buttered toast. Food of the Gods.
     
    solvacrime likes this.
  5. pepper5

    pepper5 Star commenter

    Use your over ripe bananas for low fat low sugar banana bread. Use yogurt instead of butter and reduce the amount of sugar you put in it.
     
    smoothnewt likes this.
  6. inky

    inky Lead commenter

    Bananas often give me terrible heartburn. They actually hurt on the way down. Fortunately for me, I've found that the naturally-ripened local bananas in the Philippines don't have that effect. They're sweet and silky and perfect for mashed bananas on toast.
     
  7. grumpydogwoman

    grumpydogwoman Star commenter

    Yuk. I have always hated them.

    The school cook (very good cook) served up some lovely pudding once. Looked great so I chose some. This was about 5 years ago. It was banoffee!!!!!

    And I hadn't been warned. It wasn't labelled. Isn't that a crime?!
     
  8. Dunteachin

    Dunteachin Star commenter

    I made a banoffee pie at the weekend. First time! The caramel sauce was gorgeous - had to stir it a good 10 minutes to thicken it - but my biscuit base was too crumbly. I think it should be pastry, though.
     
    solvacrime likes this.
  9. Dunteachin

    Dunteachin Star commenter

  10. lanokia

    lanokia Star commenter

    Something about tinfoil wrapped around the stalks?
     
    solvacrime likes this.
  11. WaylonWu

    WaylonWu Established commenter

    I didn't know that! I always put them in the fridge. Can't stand mushy brown bananas. Useful to know.
     
    Vladimir likes this.
  12. WaylonWu

    WaylonWu Established commenter

    Interesting...Something else I didn't know.
     
  13. onmyknees

    onmyknees Established commenter

    Lakeland sell a special banana bag that you can put bananas into and that you then have to actually store in the fridge. It stops the bananas ripening too fast. They really work!
     
  14. onmyknees

    onmyknees Established commenter

  15. PlymouthMaid

    PlymouthMaid Occasional commenter

    This is why 'eat me, keep me' banana selections are sold - my OH loves then revoltingly green whereas I favour the just developing brown spots version. I usually try to select about 3 of each if possible. Lakeland also make a banana guard to protect your fruit on its travels and the amazing thing is almost all nanas fit it (except the preternaturally straight Waitrose specimens). Wow i do love a good nana discussion. Is the discussion about the merits of green v yellow nanas one for Personal or the much missed Opinion forums?
     
  16. grumbleweed

    grumbleweed Star commenter

    you can freeze bananas and eat them like banana ice cream, or thaw them to add to smoothies or cakes.
    you can put them in the fridge once they start to ripen, yes the skin goes brown but the banana,itself stays edible for longer.
    banana pancakes are yummy.
    mashed banana and cheese on toast one of my fav childhod snacks.
     
  17. monicabilongame

    monicabilongame Star commenter

    An almost green banana thoroughly mashed up with 2 eggs makes a really light pancake batter - works a treat
     
    nomad, solvacrime and bombaysapphire like this.
  18. nomad

    nomad Star commenter

    If there is no green colour on a banana skin, I won't eat it raw. Bananas are best eaten before the skin turns yellow and certainly before any brown marking is seen.

    If your bananas have become ripe (or over-ripe) then Google the recipe for pisang goreng and make banana fritters.
     
    solvacrime likes this.
  19. racroesus

    racroesus Star commenter

    Yup, we need a 'Dear God' button.
     
  20. racroesus

    racroesus Star commenter

    This is foul pornography!
     

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