Consider the banana. This humble fruit grows wild in the tropics, nearly everywhere in the Philippines, in fact. In some provinces, bananas are not even sold. You can just ask for them. Or you can pick them from the garden (your neighbor’s or yours).

However, in the city, bananas, especially those long, bright yellow ones with unblemished skins, can cost quite a lot. Its high prices in the supermarket can make you think twice about taking this abundant fruit for granted.

Rich in potassium, magnesium and dietary fiber, bananas are a good source of energy. And because they’re portable and are protected from germs by their own skin, they’re ideal for tucking into a lunch bag or a paper bag. When hunger strikes, all you have to do is reach for that banana and you have a handy, nutritious snack.

There are numerous recipes for turning bananas into homemade delights—from banana muffins and banana bread to the more elaborate banana cream pie.

Here’s a simple, no-bake way to enhance bananas. Coated with honey and sprinkled with flaxseeds and sesame seeds, they look delightful and appetizing. In addition, the honey and the seeds can  boost their nutritional value.

Sticking the bananas into popsicle sticks (or small, flat wooden spoons) also makes them more fun to eat.  They’re even attractive enough to serve as desserts in children’s parties.

Be sure to serve these bananas well-chilled to make them even tastier and more refreshing.

‘Seedy’ Banana Sticks

6 large ripe but still firm bananas

½ c flaxseeds

½ c sesame seeds

18 small popsicle sticks or small, flat wooden spoons (see tips)

1 c honey

Peel the bananas and remove the pointed tips. Slice each banana crosswise into three or pieces. Set aside.

Put the flaxseeds into a sealable plastic bag. Seal the bag well then run a rolling pin over the plastic bag to coarsely grind the flaxseeds. Toast the sesame seeds in a nonstick pan.

Combine the flaxseeds and sesame seeds then spread them on a plate or shallow bowl.

Insert a popsicle stick or a small flat wooden spoon into the bottom of each sliced banana. Pour the honey into a bowl.

Spoon some honey over each banana to coat the banana completely. Sprinkle the seeds on the bananas (the honey will make the seeds stick to the banana).

Arrange the bananas in a container or tray. Cover the container or tray and chill in the refrigerator for a few hours.  Serve cold. Makes 18-24 banana sticks.

Cook’s tips:

Aside from popsicle sticks, you can use small, flat wooden spoons like the ones used for ice cream cups. They’re available in the paper plate section of large supermarkets.

If you don’t have honey, you can use maple syrup or pancake syrup.

You can also sprinkle the bananas with finely chopped nuts instead of flaxseeds and sesame seeds.