Whole Story

Originally grown around Malaysia, bananas made their way to India and eventually to the West, but it was not until 1876 that Americans first tasted the banana. They were served in Pennsylvania at a celebration of the hundredth anniversary of the Declaration of Independence. And we’ve been finding innovative ways to eat and serve them ever since!

Luckily, bananas are available year round. Although they may be green or greenish yellow in the store, they are ripe when they are fully yellow.

Never ripen in the refrigerator, only at room temperature. If not using right away once they are ripe, you can store in the refrigerator, but know that even though the skin will turn black, the flesh of the banana is fine underneath.

Another option is to peel and freeze until ready to use. Look for Whole Trade bananas, available only in Whole Foods Market® stores. Our Whole Trade® Guarantee ensures fair prices are paid for products, better wages and working conditions and sound environmental practices. We’ve built relationships with some of the world’s best and most socially and environmentally innovative banana growers.

Considering the social and environmental problems that have resulted from large-scale banana production in many Latin American countries, we are proud to offer this excellent fruit from growers that are truly part of the solution. Bananas are great on their own, but don’t stop there! Y

ou can have a blast cooking with bananas, starting right here with our great ideas.

• Add to fruit salads like we did with our delicious Fruit Salad with Yogurt Dressing and our Fruit Salad with Poppy Seed Dressing.
• Add to yogurt, cottage cheese and ricotta cheese.
• Make sandwiches with banana, peanut butter or almond butter. Add apples slices if you like.
• Make popsicles for the kids.
• Sauté in butter with a bit of brown sugar, some cinnamon, ginger (fresh or dried) and a sprinkling of nutmeg. This makes a great addition to pancakes, waffles, toast, biscuits and bagels. Add a dollop of whipped cream, ice cream, frozen yogurt or non-dairy frozen “ice cream” and you have dessert.
• Add to smoothies, like Blueberry Banana, Chocolate Almond, Double Green Banana and Tropical Green Smoothie.
• Eat with dark chocolate.
• Add to quick breads, Muffins, cookies and cakes. Try our delicious Amaranth Banana Bread, Banana Cocoa Snack Cake, Cranberry Banana Quinoa Bread, Light Luscious Banana Bread, Oat Bran Banana Bread or Cranberry Banana Oat Bread.
• Stir slices into vanilla or chocolate pudding. Make Instant Banana Pudding, Double Banana Pudding or Creamy Banana Almond Pudding.
• Make Caramelized Banana Crepes.
• For a perfect summer dessert, consider Frozen Fruit Kabobs with Bananas, Raw Banana Ice Cream, Banana Cream Pie or Banana Chocolate-Hazelnut Tart.
• Serve grilled or sautéed as a side dish to baked beans or barbecued meats. Here’s an idea for Black-Eyed Peas and Tomatoes with Sautéed Bananas.
• Add slices to ice cream or make our wonderful, healthy Banana Nice Cream.
• Serve grilled or sautéed as a side dish to baked beans or barbecued meats. Here’s an idea for Black-Eyed Peas and Tomatoes with Sautéed Bananas.

When I was five years old, I got caught red-handed with a banana in each (red) hand, peeled and ready to eat. It earned me the nickname I carried for years: Alana Banana from Louisiana.

Do you have a banana story? What about a favorite snack or recipe? I’d love to hear.