Health Benefits of a Banana in the Mediterranean Diet

Although you may not think of bananas as being a typical Mediterranean fruit, bananas are a part of the cuisines of Africa and Spain. Descriptions of bananas can be found in Greek texts from the time of Alexander the Great. Spanish missionaries introduced bananas to many parts of the world, and these cousins of the lily (which, incidentally, grow on very tall plants, not trees) exist in many forms and types throughout the world. Conveniently wrapped in their own package, bananas are a good source of potassium, that min­eral needed for our heart to beat normally. When potassium levels fall dangerously low, which can happen during fasting or with severe diarrhea or vomiting, sudden death can occur.

Potassium is also involved in maintaining our body’s fluid balance and keeping our cells healthy. (Oranges, dates, and figs are actually richer sources of potassium than bananas.)

Bananas are delicious when the tips are still green, when the flavor is tangier, and at every stage until the skins are quite dark. The riper the banana, the sweeter it tastes. Cooked bananas are even sweeter, and grilled bananas are a delicious dessert, or even a side dish with a main course. Firmer, less ripe bananas are best for grilling or frying, while very ripe bananas mashed to a pulp are a superb addition to baked goods, and can even take the place of some of the fat.