As difficult as it might be to realize that not everyone has eaten a banana, there are people who haven't. Bananas are full of potassium and are extremely healthy. Perhaps after reading this article, everyone will at least try a banana, and enjoy it, because now they will know how to eat one.
Look for a banana that is yellow in color and lightly speckled with small brown or black speckles. Large brown spots indicate an over-ripe banana with a mushy consistency. Green bananas usually need more time to ripen, or use a method to ripen the banana.
Peel the banana. Some people prefer to peel the entire thing and then eat it, while other peel as they go.
You can peel from the stalk, as you have something to hold on to.
You can also peel from the non-stalky end in the same way that monkeys peel them - this usually leads to less "banana strings" and you can use the stalk as a handle. It is easiest to just pinch this end instead of trying to pull first.
Remove the "banana strings" as you go. (The fibrous bits that run the length of the banana between the edible part and the peel.)
Throw the skin away.
If you are in a closed environment (such as in a car on a trip, or in a hotel room) either seal the peel in a closed bag or find another garbage can away from your area. Banana peels can fill a room with their scent in no time.
Banana peels make very good compost. You may want to save your leftover banana peels if you collect compost for your garden.
Alternatively, banana peels can be used in many recipes. Banana peels are a main ingredient in many east-Indian desserts and main courses.
Fry sliced bananas in butter, splash on some rum, and when the rum is hot, set fire to the fumes to impress your guests. Add a little orange juice and cook till hot again, sprinkle with dark brown sugar and serve with cream or ice cream. This dessert is so nice it is illegal in some countries.
Mash a ripe banana and mix it with natural yogurt to make a delicious breakfast or dessert.
Freeze a banana to eat as a nutritious Popsicle-like frozen treat. You can also coat in melted chocolate or insert a stick before freezing to make it easier to hold.
Some people think that you can open a banana only from the top (the part that is longer.) The best way is to pinch the bottom nub of the banana and the peel at the top will begin to split. This way, no excessive mashing will occur. Enjoy your non-squished banana!
If the banana you want to eat is too green, put it in a brown paper bag for 24 hours and the next day it will be yellow! Alternatively, you may leave the banana at the ready on your counter, where it will ripen nicely on its own.
Ripening bananas emit an enzyme that causes other fruit to ripen more quickly. This is why some people store them away from the fruit bowl and even hang them up on little wooden stands.
Bananas go bad if kept out too long. However, if the smooth whiteness is spoiled by a little bad spot, you don't need to throw the banana away -- just carve that nasty bit out with a knife.
Keeping bananas with apples may imbue the banana skin bad color (brown instead of yellow).
If you store your bananas in refrigerator, this will cause them to turn brown/black. However, this is only a cosmetic change. The interior regions will stay nice and fresh.
Bloating, stomach upset or gassy sensations after eating a banana can be due to an allergic reaction. Fruit in general causes some gas in the body naturally and is usually harmless. If concerned, talk to a nutritionist, holistic practitioner or a doctor.
Bananas emit a enzyme called ethylene which causes fruit and flower ripening. So don't put your bananas next to your flowering plants or they will lose their beautiful flowers.