Going bananas with bananas!

Three years ago my beloved father-in-law sent us 5 banana plants from his garden in Puerto Rico.  My husband planted them, fertilized and watered them.  After awhile, three plants survived and FINALLY one of them gave us fruit!  It was pretty amazing to see the gorgeous banana flower emerge, bloom and morph into “hands” of bananas. (see pictures)

Following is a little botanical background on the banana: 

Banana is the common name for herbaceous plants of the genus Musa (Musa acuminata Colla, M. X paradisiaca L. )and for the fruit they produce.  They are thought to have originated in Malaysia, and later spread to the Philippines and India. The genus name of “Musa” honors Antonius Musa, who supposedly cured Caesar from his deathbed using medicines derived from the banana plant.  The perennial banana plant is the world's largest herb arising from underground rhizomes, which can grow up to 30 feet tall!  The large oblong or elliptic leaf blades extend upward and outward , becoming as much as 9 feet long and 2 feet wide.  The banana flower shooting out from the heart in the tip of the stem, is at first a large, long-oval, tapering, purple-clad bud. As it opens, the slim, nectar-rich, tubular, toothed, white flowers appear (called “fingers”). They are clustered in whorled double rows along the floral stalk, each cluster covered by a thick, waxy, hood- like bract, purple outside and deep red within.  The fruit "fingers" grow in clumps which are in turn called “hands”. The stem will grow about 9 - 12 hands which circle the stalk, meaning that a single banana plant can yield up to 240 bananas! This plant is totally biodegradable, aids in soil regeneration and absorbs large amounts of carbon dioxide.  The Cavendish banana is the popular yellow banana we know in the U.S. and Canada.  Bananas were introduced to the USA at  the 1876 Philadelphia Centennial Exhibition, where each banana was wrapped in foil and sold for 10 cents.

Bananas are shipped all over the world and are prepared in a myriad of recipes.

In the Southeast Asian countries the banana flower, also called the banana heart, is stripped of its outer reddish leaves, sliced and then added to salads, curry dishes and vegetable stews.  The leaves of the banana plant are an essential ingredient for nearly all tropical cuisines. They are for baking, steaming, or barbecuing foods, much like parchment paper, tin foil or cornhusks (corn husks).  Banana leaves function as a natural wrap while imparting a subtle sweetness to the enclosed ingredients. They also make for an excellent and artistic way to present and serve food, such as an under plate, doily or table mats.

Green bananas are a great source of beneficial fiber.  Green bananas contain short chain fatty acids (SCFAs), which are indigestible to humans but preferred by the cells in the small and large intestinal linings.  When these cells are well-nourished and healthy, the body's ability to absorb nutrients and prevent diseases such as colon cancer, are increased  dramatically.  Bananas contain three natural sugars: sucrose, fructose, and glucose. They give an immediate boost of energy and are a good source of potassium and fiber. Today the banana is America's second best selling fruit (the apple is first)!

So now that you know all about banana, following is a traditional Puerto Rican dish called “Guineitos en Escabeche con Mollejitas” (Green Bananas Escabeche with Chicken Gizzards) you can go bananas with!  Escabeche is an acidic Spanish marinade and pickling used for seasoning fish, poultry or vegetables. This dish should be made 1-3 days ahead for the flavors to really mingle and develop.