Available across the United States all year long, bananas make a great snack or addition to any meal. Though they come in several varieties, the most common type of banana found in grocery stores is the Cavendish. Bananas are also available dried and frozen.
Quantity recipes containing bananas from the USDA Mixing Bowl.
Cooking Connection: Banana Pops
Institute of Child Nutrition.
Children will listen to a story about fresh fruits and then prepare banana pops, a snack they can eat fresh or as a frozen pop later. Part of the CARE Connection curriculum for CACFP.
Fruit and Vegetable Fact Sheets
University of Nebraska-Lincoln Extension.
Set of 30 fruit and vegetable fact sheets with information about: nutrition, uses, description, varieties, and where first cultivated. Available in black & white and color.
Top 10 Ways to Enjoy Bananas
Fruits & Veggies-More Matters™.
Discover new ways to enjoy bananas! This resource provides tip, ideas, and recipes for using this versatile fruit.
South Florida Tropicals: Banana (PDF | 48 KB)
University of Florida Extension.
Fact sheet gives information about the background, availability, selection and ripening, storage, uses, and nutritive value of bananas. It also includes information about cooking bananas, including yield, recipes, and food safety information.
Pick a Better Snack (PABS) Fruit and Vegetable Fact Sheets
Iowa Department of Public Health.
Iowa’s Pick a better snack™ fact sheets provide nutrition facts, uses, varieties, origin, trivia, etc. for over 30 fruits and vegetables.