Anyone who has spent much time with me knows that I am a pretty big fan of the humble banana. They make one of the best pre-training snacks going around due to their carbohydrate and micronutrient content, and are a convenient, easy to transport ‘packaged’ snack. Plus, they freeze super well (banana nice-cream anyone?).
One medium sized banana comes in at approximately 99 calories, 22g of carbohydrate, 2g protein and more than 300mg of potassium.
One of my favourite things about them is they’re so versatile. Whilst great on their own, they also work well in porridge (with peanut butter is my personal favourite), smoothies, desserts (such as the BBQ Bananas you’ll see below), or even in salads – I loved the Green Banana Som Tum Thai Salad – such awesome fresh flavours that work so well together!
I was lucky enough to be sent some delicious recipes to try, and a fun merch pack by the folks at Australian Bananas. Have been loving the cap on my morning run as the weather is warming up, and the sun is coming out! See below for a couple of delicious recipes to try! Thanks guys!
Green Banana Som Tum Thai Salad
This is a great way to use green bananas in a salad. The natural sweetness of Australian bananas balances the chilli. Use a food processor or pestle and mortar to crush the dressing ingredients for best results. The secret of this salad is to shred and chop all the ingredients well except the bananas. Prepare this just before you want to eat and serve as a side, with seafood or chicken.
- 2 green or just ripe bananas, sliced (last minute)
- 60 gm or 1⁄3 cup light palm sugar
- 2 tablespoons boiling water
- 2 x cleaned coriander roots and some stems,chopped
- 1 clove of garlic
- 1 small red chilli, chopped
- 1⁄4 cup lemon or lime juice
- 2 teaspoons fish sauce
- 1 x 250 gm punnet cherry tomatoes, choppedinto odd large and small pieces – add the seedsand juices to the bowl
- 1⁄2 a small Spanish onion, shredded very fine
- 1 1⁄2 cups Lebanese cucumber, sliced or 1 largeLebanese cucumber, shredded
- 1⁄4 cup dry roasted peanuts, crushed
- Place the palm sugar and boiling water in a bowl and set aside to cool.
- Place the coriander, chilli, lemon juice, sugar, water, fish sauce and garlic in a food processor and process until fine. Pour into a medium sized bowl.
- Add the chopped tomatoes, Spanish onion and cucumber to the bowl. Then add the finely sliced green banana. Toss well.
- Sprinkle with peanuts and extra coriander.
Surprise your guests at a summer BBQ with this no fuss-dessert that’s bursting with goodness from Australian Bananas.
- 4 bananas left in the skins and cut lengthways down one side to make a pocket
- 4 tablespoons brown sugar
- 1⁄2 lemon
- 1⁄2 teaspoon of butter per banana
- 1⁄4 cup peanuts, crushed
- vanilla ice cream to serve
- Mix the brown sugar and lemon juice in a small bowl and then divide amongst the bananas, stuffing into the centre of each.
- Place 1⁄2 a teaspoon of butter on to the top of each banana and put each onto a piece of foil before adding to the grill plate.
- Leave to cook for around 20 minutes.The skins will start to go black.
- Transfer to a serving plate.
- Serve with vanilla ice cream or yoghurt and crushed peanuts.