Banana
Also called plantain
Bananas are naturally sweet, filled with fructose, and ideal for eating fresh or baking.
Bananas are tropical fruit from Southeast Asia, grown in huge clusters on giant herb-like plants. A ripe one tastes soft and sweet with a fruity, slightly candy-like aroma; under-ripe, it is starchy and a little astringent, and very ripe, it turns almost syrupy.
Cooks love bananas because ripeness changes everything. Yellow ones are for snacking, cereal and smoothies, while speckled, overripe ones are baking gold, adding sweetness and moisture to banana bread, muffins and pancakes. They are also a natural partner for chocolate, peanut butter and warm spices.
Flavor profile
Aroma: sweet, fruity
Good to know
Origin: Southeast Asia
Forms: fresh, dried, pureed
Season: Bananas are harvested year-round in the tropics, so supply and quality stay steady through every season.
Nutrition: Bananas are a convenient source of carbohydrate and are known for their potassium content.
Storage: Ripen bananas at room temperature, ideally hanging or away from other fruit. Once ripe, the fridge slows them down for a few more days; the skin will darken but the flesh stays good. Fully black, leaking or fermented-smelling bananas are past using. To freeze, peel and slice or leave whole, then freeze in a bag for up to 3 months; frozen bananas are perfect for smoothies, ice cream-style desserts and banana bread.
How to use banana
Speedy Ripening
Ethylene gas trapped in a brown bag hastens banana ripening, increasing sugar levels.
Bake with Bananas
Overripe bananas are perfect for baking, adding moisture with their simple sugars.
The science of banana
- As a banana ripens, enzymes such as amylase break its starch down into simple sugars. A green banana can be mostly starch, while a spotty one is mostly sugar, which is why ripe bananas taste far sweeter.
- Bananas give off ethylene gas, the plant hormone that triggers ripening. Trapping them in a paper bag concentrates the gas and speeds things up.
- The classic banana smell comes largely from isoamyl acetate and other esters. Warm spices and vanilla echo these sweet, fruity notes, which is why they pair so well.
- Chilling damages the banana skin's cells, so the peel blackens in the fridge even though the flesh inside stays pale and firm.
- Mashed overripe banana adds moisture and some binding in baking, because its sugars hold water and its soft pulp helps hold a batter together.
How to choose banana
Buy bananas at the ripeness you need. Greenish-yellow ones will last several days, bright yellow ones are ready to eat, and brown-speckled ones are best for baking. Avoid fruit with split skins or mushy, bruised patches near the stem.
Substitutes for banana
| Swap | Amount | What changes |
|---|---|---|
| Unsweetened applesauce | 1/4 cup per medium banana | Adds the same moisture in baking with a milder flavour. |
| Canned pumpkin purée | 1:1 by volume | Moist and binding in muffins and breads; add a little extra sweetener. |
| Mango | 1:1 | Gives creamy body and tropical sweetness in smoothies. |
What goes with banana
- Cinnamon. Cinnamon's warm spice complements banana's sweet, estery aroma.
- Cocoa. Banana's fruity sweetness softens cocoa's bitterness, as in banana chocolate bread.
- Oats. Mashed banana sweetens and binds oats, which add toasty chew.
- Peanut. Peanut's salty, roasted richness balances banana's soft sweetness.
- Vanilla. Vanilla's creamy sweetness rounds banana's fruity esters.
- Walnut. Bitter, tannic walnut balances banana's sweetness in baked goods.
- Yogurt. Yogurt's tangy acidity cuts through banana's sweetness, lightening the palate.
- Bacon. Salty bacon against banana's soft sweetness is a diner novelty, not a classic.
- Kimchi. Sweet banana and sour, garlicky kimchi share no common ground.
- Nutritional Yeast. Sweet banana does not suit nutritional yeast's savory, cheesy flavor.
Mistakes to avoid
- Refrigerating green bananas halts amylase, keeping them tough and starchy.
- Peeling too soon reveals starches not yet turned to sugar.
Ideas for tonight
- Slice onto cereal for a sweet breakfast.
- Blend into a banana shake with milk.
- Use in banana bread batter for moisture.
Banana: questions
How can I ripen bananas fast?
Seal them in a paper bag with an apple or another ripe banana at room temperature; the trapped ethylene speeds ripening. For baking in a pinch, bake unpeeled bananas at 150°C (300°F) for 15–20 minutes until black, which softens and sweetens the flesh.
Can you freeze bananas?
Yes. Peel them first, then freeze whole or sliced in a sealed bag for up to 3 months. Thawed bananas are soft and wet, so use them in baking or blend them straight from frozen into smoothies.
Should you keep bananas in the fridge?
Only once they are ripe. Cold stops green bananas ripening properly and turns the skin black, but it keeps ripe bananas firm for a few extra days.
How ripe should bananas be for banana bread?
Very ripe, with lots of brown speckles or fully brown skins. They are sweeter, softer and more aromatic, which gives a moister, more flavourful loaf.
What can I use instead of banana in baking?
Applesauce, pumpkin purée or mashed sweet potato all add similar moisture. You lose the banana flavour, so add a little vanilla or cinnamon to compensate.
Is a plantain the same as a banana?
They are close relatives, but plantains are starchier and usually cooked, much like a vegetable. Dessert bananas are sweeter and eaten raw.
What does banana taste like?
Bananas are naturally sweet, filled with fructose, and ideal for eating fresh or baking. Its strongest notes are sweet, with an aroma that is sweet, fruity.
What goes well with banana?
Banana pairs best with cinnamon, cocoa, oats, peanut, vanilla. Cinnamon's warm spice complements banana's sweet, estery aroma.
How do you use banana in cooking?
Speedy Ripening: ethylene gas trapped in a brown bag hastens banana ripening, increasing sugar levels.
How should you store banana?
Store bananas at room temperature to ripen, or place in the refrigerator when ripe to extend their life.
What is the most common mistake with banana?
Refrigerating green bananas halts amylase, keeping them tough and starchy.
Cinnamon
Cocoa
Peanut
Oats
Vanilla
Walnut
Yogurt
Mango
