Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired.
Cook, stirring frequently, for 10 to 15 minutes, or until thick.
Keeps up to 2 weeks in a covered container in the refrigerator.
The banana is an edible fruit, botanically a berry,produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.
Benefits of Bananas:
Safe and pure enough for baby’s first solid food, according to the American Academy of Pediatrics
Bananas are a terrific, heart-healthy food when included in a diet low in saturated fat and cholesterol. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease.
Naturally fat-, cholesterol- and sodium-free.
A good source of potassium, dietary fiber, manganese and vitamins B6 & C
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