Come on now, admit it. You’re dying to know all about bananas, the world’s most popular fruit. Are you old enough to remember the jingle?

“I’m Chiquita Banana, and I’ve come to say, bananas have to ripen in a certain way.

“When they are flecked with brown and have a golden hue, bananas are the best and are the best for you.”

Bananas have been around for over 2,000 years. Supposedly originating in Malaysia, they have had an exciting odyssey. Alexander the Great came upon them in India, and Augustus Caesar’s personal physician promoted their cultivation in Rome. They became a staple in Africa, were brought to Europe by Portuguese sailors in the 15th century, and then to the West Indies by the Spanish. The ones grown in Africa and Southeast Asia were not the size we see in our supermarkets today. They were about the size of a man’s finger and were called banans, Arabic for fingers.

Americans tasted their first bananas in 1876. They were wrapped in foil and sold for 10 cents each at a celebration held in Pennsylvania to commemorate the hundredth anniversary of the Declaration of Independence. Instructions on how to eat them appeared in The Domestic Cyclopaedia of Practical Information and read as follows:

“Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried or boiled, and are made into fritters, preserves and marmalades.” Nobody thought of smoothies back then. The banana is one of the few fruits that ripen best off the plant. If it’s left to ripen on the plant, it splits open and is tasteless. Harvesting, packing and shipping constitute a complicated process that’s not thought about when we buy them each time we go to the grocery.

Bananas are rich in potassium, vitamin C and magnesium. Studies have shown that they have a positive effect on everything from lowering stress and counteracting heartburn to curing hangovers and combating morning sickness. If you happen to have a mosquito bite at the same time you are eating a banana, rub the inside of the peel on the bite. That’s supposed to help reduce the swelling and irritation.

Any way you peel them, bananas are a great food. They are easy to carry, satisfying as a snack, nourishing and a perfect cereal partner.

Here are some other ways to enjoy the sweet, distinctive flavor of this common but very versatile fruit:

Brennan’s Bananas Foster
This wonderful dessert was named for Richard Foster, a friend of Owen Edward Brennan, who owned Brennan’s famous New Orleans restaurant. It is said that 35,000 pounds of bananas are flamed each year at Brennan’s in the preparation of its world-famous dessert. You’ll need much less for this recipe.

INGREDIENTS
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

DIRECTIONS
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat, either on an alcohol burner or on top of the stove, and cook, stirring until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Banana Bread

Modern banana bread came about in the 1930s. It grew popular with the advent of baking powder, which replaced yeast as a leavening agent in many bread recipes. With no more waiting for the yeast to rise, the quick bread became a staple at tea parties and a joy for those folks who loved to bake. This is a simple version. There are many additions and variations, which you might try after mastering this basic recipe.

INGREDIENTS
1 cup granulated sugar
8 tablespoons (1 stick) unsalted
butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS
Preheat the oven to 325 degrees F. Butter a 9x5x3-inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove bread from pan, invert on rack and cool completely before slicing.

Banana Fritters

If you are fortunate enough to have one of those electric deep fat fryers in your kitchen, you can easily make these savory fritters. They will be a welcome addition to any supper.

INGREDIENTS
4 medium bananas
1 cup flour
1 cup beer
2 tablespoons sugar
Oil for deep frying
Confectioners’ sugar

DIRECTIONS
Peel the bananas and cut into 3 pieces crosswise. In a bowl, beat together the flour, beer and sugar. Heat the oil to 370 degrees F.

Dip each piece of banana in the batter and gently drop into the fat. Cook for a few minutes until golden, cooking 3 or 4 fritters at a time. Drain and sprinkle with confectioners’ sugar.

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