Description

Appealing for a bunch of reasons, bananas are an easy-to-enjoy fruit that’s often used in many baked goods and desserts, from banana muffins to banana pudding. Featuring a bright yellow peel on the outside and a pale yellow edible pulp on the inside, they’re simple to spot if they’re unripe and not ready to eat. If the peel is greenish, wait for a couple days for it to ripen into a sunny yellow color. And when the peel turns brownish and the banana feels soft and squishy, you can use a few to make homemade banana bread.

Mildly sweet with a smooth soft texture, the banana pulp can also be added into smoothies or used whole to make a banana split. Go bananas and pick up a bunch for everyday snacking and baking. There’s about 4 – 7 in each bunch.

• 1 bunch of bananas (about 4 – 7 bananas)
• Yellow when ripe
• Pale yellow pulp
• Mildly sweet taste
• Smooth, soft texture
• Great for snacking and baking

Frozen “Yogonanas”
Serves 4 people

1 cup Golden Grahams Cereal, finely crushed
6 oz low fat flavored yogurt (your choice)
4 wooden skewers
2 large bananas, peeled and cut crosswise in half

Cover a cookie sheet with wax paper. Place yogurt in a shallow bowl. Carefully insert a wooden skewer into the cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place bananas on cookie sheet and freeze for about 2 hours until firm.

Source: H-E-B.