There was a banana plant in the back of my Dadi’s house, along with a papaya plant and mausumbi tree. Papayas were of no interest to me back then; while the mausumbi confused me because everyone insisted they were oranges but they were green and never actually turned orange. The banana plant was strange-looking, ugly even, with massive unruly leaves and deep purple buds that turned into green-skinned bananas.

Whole ripening stalks were cut off, which Dadi wrapped in newspaper to help the fruit fully ripen. She sent out platefuls to other houses in the neighbourhood, which still left too many for us at home. The bananas were extremely small: barely three bites and gone. Dadi always insisted that we all eat two each, because eating only one will cause you to become constipated she said. Who knows if there was any truth in that, or if she was just saying it to coax us to consume the bananas before they became overripe.

As the most popular fruit in the world, bananas are serious business. They are grown in more than 150 countries which together produce around 105 million tonnes of fruit every year. Almost 85 per cent of this produce is for local consumption. In fact, the top two banana producers in the world — India and China — don’t export at all although they produce a combined 35pc of the global yield because whatever they produce gets eaten right at home. This illustrates how essential bananas are as a food source for the world’s population. It is interesting to note that the banana plant, which is technically not a tree, is the world’s largest herb.

It is nature’s perfect snack food, a favourite of millions and also the mainstay of many an economy

About $8.9-billion worth of bananas are also exported around the world. They are the most important export commodity for countries such as Ecuador, Panama, Costa Rica, and Belize. In Colombia, the Philippines, Guatemala, Honduras and Cameroon, they are among the top three exports. This is what earns these countries the often pejorative title of “banana republics”. Over the last few years news stories about the imminent extinction of bananas have been in circulation. It turns out that an airborne fungal infection, which is a new strain of Panama disease, is indeed affecting banana plantations in Asia and Africa. The prime victim of this disease is the Cavendish banana.

Cavendish is the popular large and bright yellow variety that is seen in supermarkets in North America and Europe. It was discovered by a 19th century British explorer in a household garden in southern China. Experts claim that as long as Central and South America are not affected, world supplies will remain the same for the next 10 to 20 years. Local varieties, such as the green-skinned mini bananas my Dadi grew, have thankfully turned out to be resistant to this fungal disease.

The banana is Nature’s readymade snack pack. No washing or cutting required and no seeds to get rid of; it comes individually wrapped and is so easy to carry. On average a banana contains 120 calories, very little saturated fat and no cholesterol. It is high in fiber (about 5 grams), high in potassium (420 mg) and naturally sodium-free. Bananas are safe and pure enough to be a baby’s first solid food.

Adults will find that eating bananas helps to lower blood pressure as well as prevent clogged arteries and heart problems. The fibre content can aid the digestive system by normalising bowel motility. Bananas are a natural antacid that can provide relief from acid reflux and heartburn.

But as loaded as it is with goodness, there are few fruits that inspire as much distress as a fully ripe banana: how to use it as quickly as possible. As a banana ripens its starch changes from complex carbohydrates into simple sugars. This process makes bananas taste sweeter, which in turn makes them a valuable and delicious ingredient in these dessert recipes:

Banana bars

Ingredients
3/4 cup white chocolate chips
1/2 cup unsalted butter, melted
1 large egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 or 3 ripe bananas, mashed
1 3/4 cups all-purpose flour
pinch of salt

Method

In a large, microwave-safe bowl melt the white chocolate and butter about two minutes until mixture can be stirred smooth. White chocolate is very prone to scorching so don’t overheat.

Let the mixture cool slightly before adding the egg. Also add the sugar and vanilla, whisk all until combined. Stir in the bananas until well-combined. Add the flour, optional salt, and stir until just combined.

Pour batter into prepared pan, bake at 350°F for about 32 to 33 minutes, or until a toothpick inserted in the centre comes out mostly clean.

Banana muffins

Ingredients
3 or 4 large ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Method

Mix together the mashed bananas, sugar, egg and butter. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients together. Pour into greased muffin tins, and bake at 350°F for about 20 minutes.

Banana chips

Ingredients
3 large bananas
1 lemon, juiced

Method

Peel and slice bananas in 1/4”-thick slices and lay slices on cookie sheet, lined with parchment paper or aluminum foil.

Dip your fingers in lemon juice and brush each banana slice with lemon juice to prevent excessive browning of the bananas. Bake at 200°F (or the lowest oven temperature) for one-and-a-half hours. For crisper chips go up to one-hour 45 minutes or two hours.

Published in Dawn, Sunday Magazine, February 1st, 2015

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