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The only globally mass-produced yellow banana variety today the one that you likely picture when you hear the word banana is called the Cavendish. Cavendish bananas have a thick signature-yellow peel when ripe, encasing their soft, cream-colored, semi-starchy flesh. Indian bananas compare to the South American and Filipinos are usually shorter and thicker in shape because they ripe for a longer time on the tree
Cavendish bananas are most commonly eaten fresh, though they can also be dried or cooked. Simply peel and enjoy, or use fresh in smoothies?and on top of?cereal or granola.
Store them at room temperature where they'll continue to ripen gradually.
1 cup banana (sliced and frozen)
1/4 cup greek yogurt
1/4 cup milk
1/4 teaspoon vanilla extract