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113

Yes, it's true that bananas are radioactive, however, the amount of radiation that you get from eating a banana is negligible. It's also true that eating too many bananas can kill you, but if you manage to eat enough bananas to get radiation poisoning, you're going to die from something else long before potassium exposure comes into the equation - like, say, ...


45

In addition to the answers explaining that bananas do contain radioactive potassium, but in small amounts, it's also worth noting that your body maintains a fixed amount of potassium through metabolism. So even if you somehow manage to consume 5 million bananas, your body won't actually be exposed to 5 million Banana equivalent doses of radiation.


39

Most of the weight in fresh fruit is water, which has no calories. When you dry the fruit, the remainder is concentrated, so there are more calories in a given volume or weight. Sulfur dioxide is a preservative with anti-microbial properties. The claim of 3.6 times the energy is specious.


22

While it's true that bananas are unusually radioactive (which actually means very slightly), you should keep in mind that all plants and animals are radioactive. For people, about half of our intrinsic radioactivity comes from the potassium in our bodies, and about half from the carbon-14 which we all carry around. As for safe quantities, that's pretty ...


21

You don't mention what variety of banana you have access to. There is a host of banana varieties and they all have different characteristics in regard to flavor and texture. I will assume that you are referring to the Cavendish variety that is ubiquitous in the west. Cavendish bananas, when ripe, are very fragile. They go mushy easily and oxidize ...


15

Cut it in half before peeling, so that only the end is exposed. Wrap the exposed end with plastic wrap, and place in the refrigerator. The skin may darken, but that is okay. You should get a day or two easily. Or put all the half bananas in the freezer, and when you have enough, make banana muffins.


13

Store them in a well ventilated place. Cool (15 degrees Celsius) and dark will probably do them good too. And buy green bananas. Your bananas are alive. Seriously, they continue to live after they have been picked. Breathing, cell metabolism, hormone production, etc. goes on. You cannot stop this process, you can slow it a bit. In many plants, fridge ...


13

The skins turn black in the fridge, but the fruit itself is fine. Cooks Illustrated tested if refrigerating bananas keeps them good longer, and they found it does—five days longer. Extract below: Most people store bananas on the countertop, and we wondered if chilling the fruit could slow ripening. To find out, we left 12 pounds of bananas at room ...


13

I assume you are referring to standard, grocery store, cavendish bananas- They have a ton of water and sugar and have a very delicate texture. This makes them easily disintegrate and get gummy instead of crisp. The key is to deep fry them at a fairly high heat until they are dark and crisp. It also helps to use greener bananas that will hold together ...


13

Alright, I'll go ahead and post this as an answer. The fact of the matter is the Cavendish/dessert bananas should not be refrigerated. They will develop a sickly green/grey tinge to their skin. This does not really affect flavor, texture, or to the best of my knowledge, nutritional value, but it makes them look like ass. Now, to the crux of your issue: you ...


12

You've partially answered your own question: When wrapped in foil, the water contained naturally in the ingredients will re-moisturise the banana bread. a. To reduce: don't wrap it leave it in the oven to cool down with the oven slightly open so that most of the moisture can escape b. to enhance: make a dome of tin foil above it before putting it in the ...


12

Yes, bananas are radioactive. They contain potassium, and a small part of this comes as a radioactive isotope 40K. The dose of an average banana is (rounded up) around 0.1 μSv. Other potassium-rich foods also naturally contain 40K, e.g. potatoes. There is absolutely nothing to worry about. Our natural environment and cosmic radiation means our bodies are ...


11

They are easier to mash (so that they incorporate more smoothly into the batter), sweeter (more starch has converted to sugar), and more aromatic when overripe. Still, you can get quite a good muffin or banana bread from fully ripe, but not overripe, bananas.


11

They do change color, just not so obviously as normal bananas. There's a slight greenish tint that disappears as they ripen, and the red becomes a bit deeper (some people say purplish). They also get softer - including the skin getting more tender, just like yellow banana skin. Just think about how bananas feel when ripe, feel your red bananas, and (perhaps ...


10

I had an application not long ago for which I needed the answer to the question as written. America's Test Kitchen (sorry, paywalled) has a recipe for banana bread that I love. I save over-ripe banana chunks in the freezer until I feel like making banana bread. The recipe calls for "6 large very ripe bananas (about 2 1/4 pounds), peeled". My bananas were ...


9

At the risk of heresy, I say when over-ripe is called for it is by the mistaken impression that the flavor is improved when it is only that it is sweeter, less starchy. Muffins will brown faster. I believe this myth grew out of the fact that recipes were created to use up what would otherwise go to waste: it then was inferred that over-ripe is ideal. My ...


9

Before peeling cut the banana in half using a knife. Then place the part you want to save back with the other bananas When you want to eat the saved half in a day or two, just cut off a 5 mm slice near the cut end and it will be as good as new You don't need to waste plastic, or to put it in the fridge


9

If the banana flower was astringent it is because of the flower, not the cooking method. When the flowers are large and young they taste a lot better. If you wait until the bananas are formed and the stem to the flower is long then it will be astringent. The best time to pick the flower is when the stem is 10cm or less from the banana bunch. If the flower ...


8

Turn the oven down by about 25-50F. Quite often, ovens just blast the heck out of baked good, especially smaller apartment ovens. Larger, more expensive ovens tend to be better calibrated and will produce the proper 350F temperature usually required for banana bread. A cheap oven, which is still fine for banana bread, will overshoot the temperature and kill ...


8

Per the National Nutrient Database for Standard Reference Release 28, the "refuse" content of a banana is 36%, attributed to the peeling. https://ndb.nal.usda.gov/ndb/foods/show/2159?format=Full


8

It doesn't harm the apple, but it does speed up its ripening as well. And that risks over-ripening. So your perfectly crispy apples may begin to become mealy. Eventually they become targets for yeasts, molds, etc and start to rot. But it's not making them toxic or causing untoward chemical changes. They're all just speeding each other up. Yes, you can just ...


8

If you were to somehow actually take all that radioactivity into your body you would be dead long before the radioactivity became an issue. The radioactive element is potassium--and potassium chloride is used as an execution drug. In practice your body maintains potassium levels at the right amount (too little is also deadly), eating more bananas simply ...


7

Starch content and sweetness: Bananas become sweeter as they ripen because the starch is broken down. An unripe banana is full of complex carbohydrates, but as it ripens, these are broken down into simple sugars which is why riper bananas are sweeter. The lower starch content and higher sugar content also means that the banana is digested more quickly, so it ...


6

In my experience the red bananas become a bit warmer shade of red -almost orangey. If I see red bananas with a slight orange color instead of the green I buy them! Because I KNOW those are ripening. I have bought many red bananas that NEVER ripened - just stayed hard & went black. I've been told by produce managers that they've had to pull red bananas ...


6

With some precautions in your mixing method, you could substitute Bread Flour for AP Flour in Banana Bread. Mind you, it may make a stronger, more dense, more chewy banana bread than people expect--but it would still be pallatable, some may even prefer it. As discussion here points out: the main concern in the substitution is the higher gluten of bread ...


6

Most of the ingredients in this recipe are acidic. ph values: flour 5.5-6.5 brown sugar slightly acidic bananas 4.5-5.2 butter 6.1-6.4 The salt is neutral and the eggs are not acidic, ph 7.1-7.9 The combination of these ingredients is acidic enough to interact with the baking soda to leaven the bread. Even without the bananas, there would be some ...


6

During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy. Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are ...


6

Like bananas, plantains (platano macho in Spanish) start out green and ripen from there. When ripe, they indeed have black peels, and are softer and sweeter. But when not very ripe, the peel is green to yellow-green, and they're harder and just starchy, not sweet. So, they require some amount of cooking to soften enough to eat, but they don't require a ...


5

While living in Michigan in the late 1970's, I baked several loaves of banana right before going to church to play the organ for the midweek service. I decided to wrap one of the loaves to give to the pastor and his family right after it finished baking. I wrapped the bread in foil and enclosed it in a Ziploc plastic bag. The pastor's wife told me that the ...


5

For eating out of hand, check for a fermented, alcoholic kind of smell from the banana flesh. That's a good indication of too ripe. Those ones are generally still fine for cooking, though.


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