Bananas are very useful and nutritious for the body. They can be added to fruit and milkshakes, caramelized, baked with cheese, added to meat and poultry dishes. Also, bananas are used to make all kinds of salads from fruits and vegetables. These salads will be a wonderful dessert for breakfast or dinner.
Properties and calorie content of bananas
Bananas contain large amounts of the relatively rare vitamin B6, potassium and fiber, and a range of trace minerals: iron, copper, zinc, selenium, magnesium, calcium and phosphorus. They also contain substances such as catechins and dopamine. It is believed that those who regularly consume bananas are significantly less at risk of cancer and heart disease.
Another undeniable benefit of bananas is their high carbohydrate content, which is useful for closing the carbohydrate window after strength training for muscle growth.
Due to the fiber base, they do not irritate the stomach lining. This fruit can be used for edema, as bananas remove excess fluid from the body. When eating bananas, high blood pressure decreases and the digestive tract normalizes.
Bananas are contraindicated for people with increased blood clotting, thrombophlebitis, ischemic heart disease and diabetes mellitus.
Also, due to the high calorie content: 89 kcal per 100 gram portion of the product, the use of bananas should be limited to people with increased body weight.
Caribbean salad with bananas and red onions
The unusual taste of the salad will allow you to mentally visit the Caribbean Islands. It is the sweet fruits, slightly spicy red onions and vibrant lemon juice that reveal the secrets of this simple and delicious recipe.
Ingredients:
- 6 large romaine lettuce leaves;
- 1 medium banana;
- 1 orange;
- 1/2 red onion onion
- 1/4 cup chopped parsley
- juice of 1 lemon;
- 2 tbsp. l. olive oil;
- 1/2 tsp salt;
- 1/4 tsp ground black pepper.
Cooking method:
- Chop the romaine lettuce leaves and place in a large salad bowl. Then thinly chop the banana, orange, red onion, add the chopped parsley and mix with the salad.
- Pour the lemon juice over the salad, add salt, black pepper and season with olive oil.
- Mix all ingredients thoroughly and serve.
Banana and kiwi salad
Banana Kiwi Salad is a delicious and simple recipe for modern cuisine that you can prepare for your loved ones at any time. The sweet and tart taste of kiwi along with the sweet taste of ripe bananas add extravagant flavor to the dish.
Ingredients:
- 2 large bananas;
- 4 tbsp. l. lemon juice;
- 4 tbsp. l. finely chopped mint;
- 2 tsp honey;
- 1 medium shallot onion;
- 4 tbsp. l. cashew nut;
- 8 pcs. ripe kiwi;
- 4 tsp rice vinegar;
- 2 pcs. sweet red pepper;
- 1 teaspoon cayenne pepper
- 1/2 tsp salt;
- 2 tbsp. l. vegetable oil.
Cooking method:
- To start, take a deep bowl and combine the lime juice, chopped shallots, honey, salt and cayenne pepper. Then add chopped kiwi, chopped bananas, chopped bell peppers, and mint leaves. And mix everything and ingredients thoroughly.
- Then add the toasted cashews. Season with vegetable oil and rice vinegar.
- Transfer the salad to a serving plate and serve.
Fruit salad with banana and pomegranate
In this recipe, you can use any citrus liqueur instead of orange syrup, with the help of which the salad will acquire a spicy heady note.
Ingredients:
- 4 things. ripe kiwi;
- 2 medium bananas;
- 2-3 handfuls of pomegranate seeds;
- 1 large orange
- 5 teaspoons orange syrup.
Cooking method:
- Peel the kiwi and cut into cubes, peel the orange slices from the films and cut the same way. Transfer to a bowl and add 2-3 handfuls of pomegranate seeds.
- Then, peel and cut the bananas into rings. Combine them with kiwi, orange and pomegranate and season with orange syrup.
- Stir the salad gently and let it brew for 10-15 minutes in a cool place.
Banana fruit salad with apples
Such an easy and easy-to-prepare banana and apple dessert can be prepared at any time of the year. It will be a great addition to any everyday or festive table, including for children.
Ingredients:
- 4 medium bananas;
- 6 apples (preferably sour variety);
- 3 oranges;
- 3 ½ tbsp. l. Sahara;
- 1 ½ cups cream
Cooking method:
- Peel the bananas and cut into slices. Peel and core the apples and cut into small strips. Peel the oranges, cut into slices and mix with the apples.
- Lay out a layer of bananas on a dish, on which - apples and oranges. Then pour the whipped cream with sugar over the salad. And serve.
Banana and poppy seed salad
In this recipe, before removing the zest from the oranges, pour boiling water over them for 1-2 seconds. This will help the top, colored layer of the skin to come off slightly from the white layer, making it easier to peel off the peel. You can also use Portuguese instead of Massandra port.
Ingredients:
- 4 apples (large);
- 4 large bananas;
- 2 cups white grapes
- 4 tbsp. l. raisins;
- 2 large oranges;
- 2 tbsp. l. Massandra port wine;
- 2 tbsp. l. lemon juice
- 2 tsp poppy seed
- 4 tbsp. l. honey
- 4 tbsp. l. any nut butter.
Cooking method:
- Rinse the oranges well under running water, remove the zest from them and squeeze the juice into a bowl.
- Pour the raisins with boiling water and after 2-3 minutes drain and dry. Then put it in a bowl of orange juice. Add chopped zest and port, stir and let marinade sit for 30 minutes.
- Peel and core the apples and cut into small cubes. Sprinkle with lemon juice afterwards to keep them from darkening. Peel the bananas and cut into slices. Remove the raisins from the marinade and stir in a bowl with apples, bananas and white grapes.
- Stir the nut butter with honey and poppy seeds and add to the orange marinade. Pour this dressing over the salad, mix well and refrigerate for 15-20 minutes.
Green salad with banana and chicken breast
The banana and chicken breast salad turns out to be very nutritious and satisfying. This dish can be used as a substitute for a full lunch or dinner. If desired, the fried breast can be replaced with boiled one.
Ingredients:
- 2 large bananas;
- 200 grams of chicken breast;
- 170 ml. low fat yogurt (no additives);
- 8 pcs. lettuce leaves;
- 50 grams of chopped walnuts;
- 1/2 onion red sweet onion
- zest and juice of 1 lemon;
- 2 tbsp. l. pomegranate seeds;
- 2 tbsp. l. vegetable oil;
- 1 tbsp. l. olive oil.
- a pinch of salt.
- ground black pepper.
Cooking method:
- First, prepare the sauce. To do this, peel and chop 1 banana. Transfer to a bowl and pour in the yogurt. Add zest, lemon juice and a pinch of salt. Whisk with a blender. Then add a tablespoon of olive oil and beat again with a blender.
- Cut the chicken breast into pieces across the grain. Then transfer the meat to preheated vegetable oil in a skillet and quickly fry over medium heat. Add black pepper and salt in parallel. Once the breast is browned on one side, flip it over to the other barrel and fry again until browned.
- Place the chopped lettuce leaves in a bowl. Cut the red onion into half rings and add to the salad along with the walnuts and pomegranate seeds. Peel and cut the remaining banana into half rings and add to a bowl as well.
- Cut the finished chicken breast into plastic and transfer to the salad bowl. Then season all the ingredients with the sauce, add salt and mix thoroughly.
See also in the video: a step-by-step preparation of a salad with fried bananas at home.
