These Air-Fryer Caramelized Bananas Only Require 3 Ingredients and Take Less Than 10 Minutes

I’ve never been a huge fan of banana-heavy desserts (except banana bread) — that is, until I tried these air-fryer caramelized bananas. Created by Lisa Kitahara of Okonomi Kitchen, the recipe is simple to make and tastes exactly like an indulgent dessert (or breakfast!) with only a little bit of added coconut sugar. The finished texture is unreal — soft and caramel-y, almost like a crème brûlée. Basically, as someone who doesn’t even like banana pudding, this three-ingredient recipe yields one of the most delicious treats I’ve ever had.

To make this recipe, you’ll just need bananas, coconut sugar, and lemon juice (seriously, that’s it!). And I love that, unlike other desserts, it’s easily scalable, since you can make as many or as few bananas as you’d like. Depending on the size of your air-fryer basket, you may want to seek out smaller bananas; luckily, large bananas fit in my Ninja Foodi perfectly.
While you preheat your air fryer, slice the bananas in half from top to bottom and leave the peel on. Sprinkle with lemon juice, then coconut sugar, and place in your air fryer.
Once they’re done (mine took exactly six minutes), they’ll look something like this: bubbly, caramelized, and golden brown.
I topped them with cinnamon and Greek yogurt for an extra delicious treat, but you can eat them however you like. The texture is slightly crunchy on the outside thanks to the sugar and soft on the inside. And if you want even more crunch, feel free to also add things like crushed nuts on top.

Lidl launches banana bread beer as part of British festival collection for summer

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Lidl has launched a banana bread beer as part of its wider craft beer selection of more than 20 British varieties in time for summer.

The Banana Bread Beer is a 5.2% ale with a flavour inspired by everyone’s favourite lockdown bake. The beer is made in the UK in Bedford at Eagle Brewery. It is described as being “rich and fruity” with a “banoffee flavour” and “rich malt blend and peppery hops.”

The ale is created from Fairtrade bananas and joins 19 other beverages in the British Craft Beer Festival 2021 selection currently available at Lidl stores across the country.
The beers featured are made all over the United Kingdom and the collection boasts a wide range of new and exclusive breweries.

There are plenty of unusual choices, including a tropical variety with “stone fruit and mango flavours” called Luminous Nights, from 71 Brewing. For something a little fresher and fruiter, the Baltic Berliner from Liverpool’s Love Lane Brewing offers “tart raspberries, blueberries and blackcurrants” in its variety.

Bubble Trouble Pale Ale is also in the offering, from one of the only female-owned breweries, Boss Brewing, of Wales. This one has a pink bubble gum taste for a “nostalgic 70s flavour combination.”

Prices for the selection start from £1.29 and the range is available in stores now.

Lidl are not the only retailer to launch a selection of drinks offerings for summer. Marks and Spencer has launched a selection of fruity gin liqueurs while Aldi released a caramel cupcake gin which tastes like Biscoff.
Fusarium and bananas have a several decade-long history together. The Fusarium oxysporum f. sp. Cubense Tropical Race 4 fungus (TR4) has already affected some twenty countries and now poses a threat to the entire banana and plantain industry of Ecuador as well. A cure has not yet been found. “The banana is Ecuador’s second largest export product after raw petroleum and if banana exports would be hit, the impact would be huge,” says Hugo Castro of GinaFruit.

In Latin America, the TR4 variant of the fusarium disease was first detected in Colombia in 2019 and just a couple of weeks ago in Peru. Ecuador has plantations less than 300 kilometers from the northern Peru region where the fungus was confirmed on April 12. Machala, the capital of El Oro Province and the commercial heart of Ecuador’s main banana producing region is just 45 minutes away from the Peruvian border. “It’s now just a matter of only months or a year until Ecuador gets affected by TR4,” said Castro. “Peru is a big trading partner of Ecuador and truckloads of products like onions, rice and potatoes are coming in daily, carrying a lot of soil/dirt with them. These crops are insensitive to TR4 but still can carry the disease with them and spread it to other crops.”
Extreme measures, no united front
The government has taken extreme measures and set up checkpoints at all border crossing points. Every truckload is being checked and the measures include sterilizing containers and trucks as well as putting stricter phytosanitary rules in place for the import of banana plant material. In addition, online conferences are hosted to educate about Fusarium.

“What we do at GinaFruit is a lot of disinfection and putting security measures in place. Also, with our Rainforest and or Global Gap regulations we already follow a lot of protocols,” said Castro. “An example is that we have specific tools and materials for each farm and those don’t leave the farm. We also have truck disinfection systems, as well as biosecurity arcs for people.”

However, GinaFruit and most of the banana producers in Ecuador, are surrounded by smaller farms that generally have a lack of information and don’t always know what enters their farm. “The lack of information could be caused by farmers not reading the news or simply not having the economic capacity to put the right protocols in place. Unfortunately, the Ecuador banana industry does not have a united front with producers, exporters and government sitting together and making a plan.”

Coping and living with the threat of Fusarium
Some countries like Australia and the Philippines have been dealing with the Fusarium TR4 strain already for twenty to thirty years. “They know how to handle it and learned to live with it,” said Castro. “One of the solutions is to share more knowledge and best practices with each other and send our people over there for training and education. Another solution would be to develop a new banana variety that is resistant to Fusarium. However, this can take many years.” he added.