In Mrs. Banfield's Go Bananas! lab, students explored how Cavendish bananas transform as they ripen—shifting from starchy and green to sugary and sweet. Using iodine staining and Benedict’s tests, they tracked the biochemical changes in bananas at different ripeness stages.
But it didn’t stop there! Under the microscope, students also observed changes in amyloplasts—the starch-storing organelles—watching them diminish as starch was broken down into sugar. It was a clear, cellular-level look at how enzymes drive fruit ripening. From macromolecules to microscopes, this lab brought AP Biology to life—showing students that science can be hands-on, eye-opening, and yes… absolutely bananas.
Picture 1: Over ripe banana (photo credit: Eva Carvallo)
Picture 2: Under ripe banana (photo credit: Aarya Balakrishnan)
Picture 3: Stages of ripe Cavendish bananas (Mrs. Banfield)
