Bananas are always such an easy, filling fruit whenever you just want a snack. No seeds to spit out, and nothing to wash, plus they come in their own easily compostable container for transporting. They are reputed to have originated in Malaysia, and made their way to India as early as 6th century BCE. The fruit made its way to Madagascar, and through the trade industry reached Guinea, along Africa’s west coast. In 1402, Portuguese sailors traveling through Africa discovered the fruit, and developed banana plantations throughout the Canary Islands. Bananas then were brought through the Caribbean, as well as Central America, and in the late 1800s they debuted in the United States.
Bananas are a great source of fiber, Vitamin C and B6, manganese, and potassium. The average banana contains 422 milligrams of potassium --13 percent of the recommended daily allowance. Potassium helps regulate fluid balance, and can help reduce blood pressure and risk of stroke, as well as stimulating nerves, blood cells and brain cells.
Here’s a recipe for a little treat: Banana Spice Cupcakes, courtesy of www.bananarecipes.us After you’re done cooking, try washing your hands with Seventh Generation Free & Clear: Hand Wash – Just Clean, a hypoallergenic, plant-based cleanser free of triclosan, dyes, and fragrances.
BANANA SPICE CUPCAKES
1 medium egg
1 ¼ cups of sifted flour
¾ cup of mashed bananas
½ cup of shortening
½ cup of sugar and 2 tablespoons of sugar
1 ¼ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
½ teaspoon of vanilla extract
¼ cup of mashed bananas
¼ teaspoon of lemon juice
1 cup of confectioners sugar
Preheat your oven to 375°F (190°C)
Mix all of the (non-frosting) ingredients together
Spoon the mixture into paper lined muffin pan
Bake for 20 minutes
While cupcakes cool, mix frosting ingredients and beat until smooth