What is the world’s largest herb? Here are some clues.
You no doubt have eaten its fruit before, perhaps have it in your kitchen right now. It is the least expensive winter fruit in the states. With more than 50 varieties, local stores carry the Cavendish.
It is slightly crescent-shaped and can be eaten green, ripe or too ripe. It can be frozen, baked, fried, mashed, pureed, whipped and eaten by dividing its flesh into its natural 3 segments.
Although 80% of it is water, our mystery herb produces a nutrient-dense flesh. High in vitamins and minerals it is often the first solid food for babies.
Yes, it is the banana. Not often known as an herb, the popular plant that bears our breakfast cereal topper is lacking a permanent woody stem-hence herbaceous.
The sweet, yellow fruit which we eat was discovered and cultivated in about 1836. In 1876, during the Philadelphia Centennial Exhibition, they were sampled as a new fruity dessert.
In 1954 the Home Economics Department of the United Fruit Company (Chiquita Bananas) published a very colorful and tasty sounding recipe booklet. First to catch one’s eye is a plateful of beautiful vegetables with baked bananas among them.
Bananas are paired with ham, ham & eggs, French toast, salad greens, peanuts, salmon and of course, a whole line of sweet treats. Here are a few of the recipes courtesy of Chiquita.

Baked Bananas

For 4 servings, you’ll need 4 bananas,
2 tablespoons melted butter or margarine and
a sprinkle of salt. Bananas should be green tipped
or all-yellow which indicates just turned ripe.

Peel fruit and place in a well-buttered baking dish.  Brush with melted butter. Sprinkle very lightly with salt.  Bake in 375 degrees oven for 15-18 minutes. Serve hot as vegetable, or for dessert with cream, ice cream or maple syrup.

Fried Bananas

Use the same quantities as for baked. Place melted butter or margarine in a non-stick skillet. Fry slowly, over medium heat until they are browned evenly. Serve hot as vegetable or hot as side dish for breakfast.

Banana-Waldorf Salad

1 diced unpeeled red apple
½ cup diced celery
½ cup mayonnaise
2 sliced ripe bananas
Salad greens
Walnuts or pecans for garnish

Mix apple, celery and mayo together.  Lightly toss with banana slices. Place on salad greens and garnish with nuts.  Serves 4.

Banana Dessert for One

One ripe, sliced banana placed in a dessert dish. Top with ¼ cup sour cream or yogurt.
Sprinkle with cinnamon, nutmeg or brown sugar.  You can add chopped nuts, a cherry on top or
anything you like!

Banana Drop Cookies

2 ¼ cups sifted flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2/3 cup shortening
2 eggs
1 cup mashed ripe banana (2-3 bananas)
1 teaspoon vanilla
¼ teaspoon cinnamon
1 tablespoon sugar

Sift together first 5 ingredients. Place in mixing bowl. Cut in shortening, add eggs, fruit and vanilla. Beat until thoroughly blended.  Drop by teaspoonfuls onto ungreased cookie sheets. Sprinkle with cinnamon and sugar mixed together.  Bake in 375 degree oven for about 12-15 minutes or until dough is set and browned slightly. Remove cookies from pans immediately.  Makes 3 dozen or so. Can fold in ½ cup chocolate chips if desired. 

Contact Connie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Box 61, Medway, OH 45341