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Potassium: may help to maintain a healthy blood pressure.
Vitamin C: helps heal cuts and helps the immune system.
Look for bananas that are firm and yellow with slight green on stem and tip. Avoid bananas that are bruised or soft.
Store ripening (green/yellow) bananas at room temperature, store ripe (yellow/brown spots) bananas in refrigerator for up to 2 weeks. Freeze over-ripe bananas in an airtight bag for use in smoothies or banana bread.
Rinse bananas under cool running water before eating.
Eat whole or cut into slices. Add slices on top of your favorite cereal/oatmeal, or add frozen bananas into smoothies.
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