Eat fresh in hand. Fruit salads, accompaniment to meat and curry dishes. Overripe bananas can be peeled tightly wrapped and frozen. Mash and use in cakes, muffins, pikelets and milk shakes.
Lady Finger: Small plump banana with a sweet distinctive flavour.
Cavendish: The most common type of banana.
Gold Finger: Looks like a Cavendish and tastes like a Lady Finger.
Plantain and Red Dacca: Large cooking bananas.
Choose firm unblemished fruit and only purchase for immediate requirements, particularly in summer.
Ideal temperature is 13 -18ºC. Do not store under refrigeration as the skin will blacken.
Once peeled, brush the fruit with citrus juice to prevent discolouration.
Cook bananas in skins on a hot barbecue, turning until the skins are black and banana flesh is soft.
Try these recipes that include bananas:
Bananas are a good source of vitamin C.
One medium banana provides one serve of fruit.
Serving size: 1 medium Banana, 101g
12.1 mg (27% RDI*)
Banana, common, raw
*Recommended Dietary Intake
Good source of vitamin C