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Food Fact Friday- Bananas

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Today’s Food Fact Friday- Bananas. Did you know that there are hundreds of banana varieties grown worldwide? The one most popularly used in the US is the Cavendish which is yellow. There are also small ones called dwarf or finger that are sweeter. There are even red bananas which have pink inside.

Bananas are considered a Superfood and have been found in a few different studies to lower the risk of breast and colorectal cancer. They are also high in vitamins B6, C, fiber, manganese, and potassium. They are a good source of copper, folate, magnesium, riboflavin and antioxidant phenols. It is not recommended to heat bananas, because it declines the B6 and C nutrients.

Luckily bananas ripen off the plant better than on since they have to travel so far to get to us in the US. You can speed up the process by storing them in a paper bag with an apple. If it has reached the ripeness that you want stick it in the fridge and it will stop ripening process. The skin will still turn brown, but the inside will remain the same. I personally freeze them once they have become overly ripen and I use them in my SolleComplete and smoothies.

I have banana recipes right here on my website, but so that you can find them quicker here is a link to all of the recipes with bananas and I chose a few listed below.Here is a link to all of my Banana recipes here on my website:


Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)


Multi-Grain Banana Pancakes

Vanilla Peanut Butter and Banana Ice Cream

Do you have recipes or unique facts about Bananas you would like to share? Please feel free to comment below.

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