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It’s bananas today. Bananas were first brought to the U.S. more than 150 years ago from countries bordering the Caribbean Sea. They are considered a staple food in the countries where they are grown, but Americans considered them a luxury fruit at that time. Now, of course, they are available all year round as are many fruits. Bananas are harvested green and shipped year round to our markets. This is not a given as most often the bananas we buy are just at their peak, or near it, ready to eat. As a banana ripens, the green peel changes to yellow and the fruit becomes soft. Its starch changes to sugar and it has a fruity flavor. If they ripen past the firm stage, you can refrigerate them or get busy and make banana bread, muffins, cake, etc. If put in the fridge, it will slow down the ripening process for several days. The peel will get ugly looking, black, but the fruit is still edible.

Nutrition wise: A six-inch banana has a good amount of potassium, thiamin, riboflavin, niacin and Vitamins A and C and just 85 calories. I always have bananas on hand as they are a good answer to: “I’m hungry Gramma. What can I have to eat?” A banana works every time, no matter what their age is.

Banana math –– one pound equals three medium bananas. One medium equals 2/3 cup sliced, 1/2 cup diced or 1/3 cup mashed.

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Let’s start with . . .

BANANA DATE NUT CAKE

3 extra-ripe medium bananas, peeled (but of course!)

2-1/2 c. flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

3/4 c. butter or margarine, softened

1/2 c. dairy sour cream

3 eggs

1 c. chopped dates

1 c. chopped walnuts

powdered sugar

Puree sliced bananas in blender or food processor or mash well with a fork. Whisk together next five ingredients in a large mixing bowl. Add bananas, butter and sour cream; beat two minutes. Add eggs; beat two minutes longer. Stir in dates and nuts.

Pour into greased and floured 9x13-inch baking pan. Bake at 350 degrees 45-50 minutes or until toothpick inserted in center comes out clean. Turn out on rack to cool completely. Dust with powdered sugar. Serves 12-15.

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And . . .

BANANA OATMEAL CHIP COOKIES

1 c. sugar

1 c. butter flavored shortening (white shortening may be used)

2 eggs

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. ground cloves

1 t. cinnamon

3 medium bananas, mashed

2 c. quick cooking oats

1 c. chocolate chips

In a large bowl, cream first four ingredients.

In another bowl, combine next four ingredients; add to creamed mixture. Stir in last three ingredients.

Drop by rounded teaspoonfuls onto greased cookie sheets (or use parchment paper to line sheets).

Bake at 375 degrees for 10-12 minutes. Remove from sheets immediately to wire racks to cool. Makes about four dozen cookies.

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And, a couple of salads for you ...

FRUITED BANANA SALAD

Salad:

4 c. salad greens, torn into bite-size pieces (iceberg, romaine, watercress, spinach, etc.)

1-11 oz. can mandarin orange sections, drained well

1 medium green pepper, cut in julienne strips, 1/4x1 inch

1/2 large sweet onion (walla walla or red onion) sliced thin and rings separated (if rings are large, cut in half or quarters) about 1/2 c.

3 firm, ripe bananas, sliced about 1/4-inch thick

Dressing:

1/2 t. Dijon mustard

1/2 c. oil

2 T. white wine vinegar (can use white vinegar but it’s not as flavorful)

2 slices bacon, fried, drained, crumbled

1-1/2 t. sugar

In a large salad bowl, combine salad ingredients. Put mustard in a medium bowl; slowly add oil, whisking constantly. Stir in remaining ingredients, pour over salad, toss and serve. Makes 4-6 servings.

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And, a gelatin salad

BANANA SPLIT SALAD

1-8 oz. can crushed pineapple, drained (save half of juice)

2 c. water

1-3 oz. package lemon-flavored gelatin

8 large marshmallows or 1 c. mini marshmallows

2 firm, ripe bananas, sliced about 1/4-inch thick

2 t. lemon juice

1/4 c. sugar

5 t. flour

dash salt

1 egg, beaten

1 T. butter or margarine

1 c. whipping cream, whipped

1/4 c. chopped pecans

Set aside drained pineapple.

In a medium saucepan bring water to a boil; remove from heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Gently toss bananas with lemon juice in a small bowl; fold bananas and pineapple into gelatin. Pour into an 8-inch square dish.* Chill until firm.

Combine sugar, flour and salt in a saucepan. Stir in egg and 1/2 c. pineapple juice; cook and stir over low heat until thickened. Remove from heat; stir in butter. Cool completely. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight.

Cut into nine squares. To serve, put square on a large lettuce leaf.

NOTE: Very lightly spray dish with cooking spray to make it easier to remove gelatin.

Makes nine servings.

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Thought for the day: Bananas reportedly trigger the brain’s production of serotonin, which stimulates nerve endings that inspire joy, calm and drowsiness. Well, I can see how you would be calm when you’re drowsy, but joy in drowsiness? Maybe eat a banana before you go to bed if you’re having a hard time getting to sleep and you will be joyful that you’re off to a good night’s sleep.

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