I have resently been introduced to an original way of using those black and rotting bananas in the fruit bowl and here is an extract from the website that explains everything there is to know about the banana.
www.torqfitness.co.uk/news/frozen-bananas
Frozen bananas?
This isn’t exactly groundbreaking research, but it’s a flippin’ good idea. I owe it all to Tanya Black, one of my Personal Training clients who bravely tolerates the challenging little exercise routines I subject her to on a weekly basis. She does share the agony and ecstasy of physical exercise with her husband Steven though, so at least they each have a shoulder to cry on at the end of the day…
Well, as we were about to part company last Thursday, I had a frozen banana thrust into my hand, wrapped up in tin foil. ‘Eat it’ Tanya said. Who was I to disobey orders? So I did, and jolly splendid it was too. Actually, that doesn’t even come close in explaining how good it tasted – pure rapture, a creamy symphony of subtle bananary essence. It’s better than banana ice cream really, but paradoxically healthy! How can something this good for you taste so wonderful?
There are two secrets to the recipe:
1) You must use bananas that are over-ripe (the ones you normally throw away). Over-ripe bananas are sweeter, because as the fruit ripens, the complex starches turn to sugars. A mature banana can often taste a bit overpowering, so next time you consider binning it, throw it in the freezer instead.
2) Wrap your banana in tin foil, because nothing else will work. If you’re looking for an explanation I can’t give you one, but it’s just one of those little mysteries of the universe OK. Oh yes, and make sure that you peel your banana before wrapping it.