I ask again, are you banana for bananas? If you answered yes to this title question, then August 27th was made for you! Did you know, every year on August 27th, National Banana Lovers Day is observed? Time to bake some muffins, blend some smoothies and show some love to the most popular fruit in the world!
Fun facts: the average banana-loving person eats roughly about 100 bananas per year! The banana is high in fiber and potassium which can help prevent a variety of illnesses, including high blood pressure and ulcers. The average banana has 89 calories, 0.3 grams of fat and 1.1 grams of protein. The tree on which bananas grow is actually a herb, bananas being the fruit of this herb! November is banana pudding lovers month, while April 19th is National Banana Day.
The original origin of bananas can be traced all the way back to the B.C. time period, but it wasn’t until the 1800s that the banana as we know it today began to be cultivated. Our traditional sweet yellow banana is actually a mutant strain of the red or green cooking variety, better known as plantains. In 1836, Jamaican Jean Francois Poujot, found one of the banana trees on his plantation was bearing yellow fruit rather than green or red. Upon tasting the new discovery, he found it to be sweet in its raw state, without the need for cooking. He quickly began cultivating this sweet variety. Soon after, they began getting imported from the Caribbean to the US. Considered such a unique treat, they were eaten on a plate using a knife and fork!
Since plantains are the ancestors of bananas, I feel it appropriate to highlight these Congo Plantain Chips. I was sent sample bags to try and thought they tasted delicious! Both varieties make for an all-natural, healthier snaking alternative to potato chips. The process to making natural plantain chips is similar to that of potato chips but contain more vitamins and minerals. Plantains are truly a hidden superfood. Congo Plantain Chips come in Salted, Ripe and Garlic flavors. Definitely worth a try!
To order, visit the website at http://www.congotropicals.com
I always loved banana bread, so the award for best store-bought one goes to Trader Joe’s Vegan Banana Bread with Walnuts. The loaf has a firm yet moist texture with that “just like homemade” taste. Amazing dunked in coffee for breakfast or as an evening snack. The price is $4.99 per loaf.
To celebrate this food holiday, I thought it would also be fitting to include a sinfully delicious recipe for banana cream pie. This quick and easy version is all fabulousness without much fuss.
Notes
This simple version of the classic pie should be made a day ahead of intended need, so that it has time to chill and firm completely.
Ingredients
- Crust:
- 1 ¼ cup cinnamon graham
- cracker crumbs
- 1 tbsp. sugar
- 1/3 cup butter, melted
- Filling:
- 3 large egg yolks
- ½ cup sugar
- 4 tbsp. cornstarch
- 1/8 tsp. salt
- 1 ½ cups skim milk
- 1 tbsp. butter
- 1 tsp. pure vanilla extract
- ½ cup heavy cream, whipped into stiff peaks
- 2 ripe bananas, sliced
Instructions
- Preheat oven to 350°F. Combine all crust ingredients; press into 9-inch pie plate. Bake for 8 minutes; cool.
- In medium saucepan, beat egg yolks. Mix in sugar, cornstarch and salt; stir in milk. Over medium heat, add butter and cook, stirring until butter melts and mixture bubbles and thickens, about 5 minutes. Remove pan from heat. Stir in vanilla. Pour into bowl and lay plastic wrap on surface; refrigerate for 2 hours.
- Fold whipped cream into chilled custard. Arrange bananas in crust. Spoon custard over bananas. Cover and refrigerate overnight. Decorate top of pie with extra whipped cream, if desired. Enjoy!
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