Posts Tagged ‘banana’

Banana a day keeps the doctor away!

 Trust me that after reading this, you’ll Never look at the Banana in the same way again!! If you want a quick fix for flagging energy levels there’s no better snack than a banana. Containing three natural sugars – sucrose, fructose and glucose – combined with fiber; a banana gives an instant, sustained and substantial boost of energy. But energy is not the only way to keep us fit. Bananas can also help overcome or prevent a substantial number of illnesses and conditions making it a must to add to our daily diet.

Depression: Bananas contain tryptophan, a type of protein that the body converts into serotonin known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills – eat a banana. Vitamin B6 in a banana contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt making it the perfect to beat blood pressure. The US Food and Drug Administration, said a leading newspaper, has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a school were helped through their exams by eating bananas at breakfast, break and lunch in a bid to boost their brain power. Research has shown that the potassium packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: Few of us know that one of the quickest ways of curing a hangover is to make a banana milk shake, sweetened with honey. Since the banana calms the stomach and honey builds up depleted blood sugar levels, the last ingredient of milk soothes and re-hydrates your system.

Heart burn: Most of us in love should definitely try this one. But seriously, bananas have a natural antacid effect in the body. So if you suffer from heart burn, try eating a banana for soothing relief or remain heart broken like me!!

Morning Sickness: While my research on the banana made me stuck around a world of good healing, I realized that snacking on bananas between meals actually helped in keeping your blood sugar levels up and a major fighter of morning sickness.

Mosquito bites: Try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Some food for thought! I’ll say!

Banana Bread Recipe

• 3 very ripe medium-size bananas, peeled

• 1 1/4 cups sugar

• 1/2 cup (1 stick) butter or margarine, softened

• 2 large eggs

• 1/2 cup buttermilk

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup chopped nuts, optional

• 1 cup fresh or unthawed frozen blueberries, optional

Position an oven rack on the middle rung. Preheat the oven to 180C degrees. Lightly spray a loaf pan with nonstick cooking spray.

In a medium bowl mash the bananas with a potato masher or fork until well mashed. In a large bowl, stir the sugar and butter with a whisk or wooden spoon until well mixed. This will take a few minutes and a little bit of work! Stir in the eggs until the mixture is well blended.

Add the mashed bananas, buttermilk, and vanilla and mix with a spoon until smooth and well blended. Stir in the flour, baking soda, and salt just until moistened and combined. Stir in the blueberries or nuts if using.

Spread the batter into the large loaf pan or divide it evenly between the two smaller pans, smoothing out the top of the batter. Bake the small pans for about 1 hour and the large pan for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and cool for 10 minutes on a wire rack.

Loosen the sides of the bread from the pan with a butter knife or metal spatula. Carefully tip the breads out and place top side up on the rack to cool completely. Be sure the bread is completely cool before wrapping and storing or it will get soggy from the trapped moisture. Wrap tightly and store at room temperature for up to 4 days and in the refrigerator for up to 10 days.




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