The banana, on account of its peculiar flavour, does not lend itself
well to the making of beverages. This fruit contains 1·3 per cent. of
protein, 22 per cent. of carbonaceous material, ·6 per cent. of fat, ·8
per cent. mineral matter, with 75·3 per cent. water.
The banana contains a relatively large amount of starch and sugar.
While unripe the fruit develops starch, and in that state closely
resembles the potato. As the fruit ripens this starch is converted into
sugar. If the fruit ripens naturally on the plants, this sugar will
become fruit or grape-sugar. If, on the other hand, the bananas are
picked unripe, and then imported from the Tropics to this country, the
sugar obtained will be largely cane sugar. The latter sugar is evolved
by the starchy part of the unripe banana undergoing fermentative
changes which lead to the production of cane, and not fruit sugar. It
is this cane sugar, developed in the imported and artificially ripened
fruit, that makes the banana more difficult to digest here than in the
countries where it is allowed to ripen naturally.
Banana Soup.
Pass a number of bananas through a potato masher to finely pulp them,
then sterilise by prolonged boiling in a steamer or double-lined
saucepan. Dilute, if necessary, with rice water and serve as a soup.
This soup _exclusively used_ is said to be excellent as a cure for
severe diarrhœa or dysentery. 10 to 40 ozs. of banana pulp can be taken
daily in this way.
Banana Water.
Unlike apple water, banana water is not very pleasant, and it is
difficult to make it palatable. To make it, put about three fully ripe
sound bananas into a pint of boiling water, allow to slowly simmer
until dissolved, then strain and warm up for use as required. A little
honey or malt extract, with ginger, cinnamon, or other spice, can be
added to give flavour.
Banana Coffee.
This is not at all an unpleasant drink if properly prepared and not
burnt.
It is made from the dried bananas which are sold usually at 6d. per lb.
These are cut up, slowly dried in the oven until crisp, then ground
and stored away in any damp-proof packages. The beverage is prepared
by pouring ½ pint of boiling water upon a teaspoonful of the ground
coffee. A few minutes’ simmering brings out the flavour more strongly,
and so does a small pinch of salt, if the user has no objection to
this. The coffee should be poured through a fine strainer before
serving.