59- AMERICANS LOVE THEM BANANAS!....

But you need to relearn the bestest way to peel one! Go to the opposite end, away from the end where you pulled one away from your bunch, and peel. See how easy it flows? Now you know!
My grandfather told me, as a boy, how he remembers going to the small family markets and seeing a huge BUNCH hanging upside down out front. Customers would stop by and pull off what they needed, a smaller bunch. The early store owners would buy the huge bunch from someone at a port. Today, we call the handful of bananas attached a bunch.
A finger? One banana is called a 'finger', by the way.
You might as well know that there are many kinds of bananas around the world. The kind we have gotten use to and like are the yellow skin Cavendish. If one travels to Asia, their bananas will be different, as will the different ones from South and Central America or Mexico. The larger ones, plantains, are popular South of the Border and cooked or fried. And there are tiny honey ones. Yes, even red bananas from Mexico and Ecuador.
Every banana lover has their own prescribed degree of ripness wanted. Some like them green, firm with a bit of yellow. The sugar inside has not developed fully, with them giving a tart taste. Others, life myself, like them with slight brown spots and ripe!
What kid hasn't partaken of a peanut butter and sliced banana sandwich? Elvis liked his grilled with butter. Oh my gosh, give me some banana puddin', please, with that homemade custard and chocked full of 'banila' wafers and baked with that browned whipped stuff on top.
Smooth, chunky or super chunky banana sandwiches? And some new-timers even claim that the banana is THE 'perfect' food....? Hey, do you slice your yellow Cavandish banana lengthwise or across in little round buttons? No matter which way, the small slender slices tend to slowly slide on the smooth slippery peanut butter and pop out of your super special sandwich! Can be fun. Know what I mean?