Beneficial bananas
Bananas are one of the most popular fruits in America. Bananas are high in potassium, Vitamin C, Vitamin A and are fat free, cholesterol free and sodium free. They are delicious eaten plain, sliced with cereal or yogurt and in many bread and snacks recipes. The following are two easy recipes featuring bananas that you might want to try.
This item is available in full to subscribers.
Attention subscribers
To continue reading, you will need to either log in to your subscriber account, or purchase a new subscription.
If you are a current print subscriber, you can set up a free website account and connect your subscription to it by clicking here.
If you are a digital subscriber with an active, online-only subscription then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site.
Otherwise, click here to view your options for subscribing.
Please log in to continue |
Beneficial bananas
Bananas are one of the most popular fruits in America. Bananas are high in potassium, Vitamin C, Vitamin A and are fat free, cholesterol free and sodium free. They are delicious eaten plain, sliced with cereal or yogurt and in many bread and snacks recipes. The following are two easy recipes featuring bananas that you might want to try.
Banana Strawberry Cheesecake Wrap
- 4 oz. cream cheese, softened
- 2 teaspoons sugar
- ¼ teaspoon vanilla
- 3 (8 inch) whole wheat tortillas
- 2 bananas, peeled and thinly sliced
- 2 cups strawberries, washed, thinly sliced
In small bowl, mix together cream cheese, sugar and vanilla.
Place tortillas on plate and spread cream cheese mixture on each tortilla; all the way to the edges.
Place strawberries on cream cheese mixture and then top with banana slices.
Roll up tortillas; as tight as possible.
Place seam side down on plate and cover with plastic wrap.
Store in refrigerator until ready to serve.
Cut each tortilla in half to provide 6 servings.
Breakfast Banana Pancakes
- 2 cups flour
- 2 Tablespoons brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 2 Tablespoons canola oil
- 1 teaspoon vanilla
- 1 medium banana, finely chopped
In small bowl, combine flour, brown sugar, baking soda, salt.
In another bowl, combine eggs, buttermilk, oil, and vanilla.
Stir liquid ingredients into dry ingredients, just until moistened.
Fold in finely chopped banana.
Pour batter onto hot griddle or skillet to prepare pancakes (1/4 cup per pancake)
Turn pancakes when bubbles form on top and pancakes are golden.
*The pancakes freeze well and can be microwaved for a delicious breakfast.