I’m bananas about bananas. They’re just one of the best things ever. I really struggle to understand how people don’t like them (sorry if you’re one of those people…this might not be the post for you!)
My favourite thing about bananas is how amazingly versatile they are. They’re a base for a smoothie, you can use them in baking, they make porridge even more wonderful, you can turn them into pancakes, ice cream…I’ve even had banana in a curry. (No joke. Authentic Indian restaurant and everything.) It seems that when you have a banana, the possibilities truly are endless.
As well as all that, they’re also bursting with nutritional goodness. Some of their fabulous benefits include…
One banana provides you with a whopping 450mg of potassium, which is essential for normal blood pressure and heart function.
Bananas are a slow-releasing carbohydrate, meaning they will provide you with a steady, constant flow of energy. They are nice and filling too, so ideal to be including in your breakfast.
Vitamins and minerals
As you would expect of a fruit, bananas are full of essential vitamins and minerals, including vitamin B6 and vitamin C. They also provide a lot of dietary fibre, which is needed for maintaining blood sugar levels.
A great thing about bananas is they are naturally deliciously sweet, and therefore make a great alternative to highly processed, sugary snacks. They also work fantastically in baking, and loads of desserts. Don’t forget, the riper they are, the sweeter they are…my mum thinks bananas covered in brown spots taste like custard…
RECIPE – Banana and raspberry ripple “nice-cream”
This is my own little twist on “nice-cream” (ice cream made with frozen bananas). When I was at my worst with my eating disorder, ice cream was something I missed a lot, but never let myself have. Obviously, I am still fully encouraging the enjoyment of proper Italian gelato (as I now frequently do…) but if you’re not quite ready, this is a lovely alternative for now. Also – this is the easiest recipe ever!
- 6 bananas, chopped into slices
- 75g frozen raspberries
- 1 tsp coconut sugar
- Put the banana slices into a medium sized Tupperware container, and place in the freezer until frozen (I usually do this overnight.)
- To make the raspberry ripple – place the frozen raspberries in a small saucepan with the coconut sugar and a tablespoon of water. Let this simmer gently over a low heat, until it becomes like a runny berry compote. Transfer this to a bowl, and leave it to cool completely.
- When the bananas have frozen, take them out of the freezer and let them defrost slightly (just so they won’t break your blender!)
- Then place the bananas in a blender or food processor, and blend until smooth.
- Place the banana back into the Tupperware container, and then fold in the raspberry ripple. You can swirl it around and make lovely patterns…
- Then simply place this back in the freezer, to freeze (obviously)
- Voi la! You have banana and raspberry ripple ice cream!