Food Town Exploring the World of Bananas: Types, Tips & Recipes from Food Town

Ranked among the world’s most popular fruits, bananas are more than a convenient, portable snack. These versatile eats come in a delightful array of varieties, each with its own unique flavor, texture and culinary application. From the widely popular cavendish to the lesser-known red banana, the options are diverse and fascinating.

Did you know these fan-favorite produce picks are grown in more than 150 countries, and 105 million tons of bananas are produced each year? They are among the most consumed — and lowest-priced— fruits out there, and they are the world’s fifth most traded agricultural product.

With numbers like that, it’d be easy for the banana to blend into the background, but Food Town believes in giving credit where credit is due. Here, our produce pros dive into important things you should know. From the many health benefits the fruits offer to their countless types and uses and how to store them to ensure peak freshness, we’re here with a ton of aPEELing info.  

Need-to-Know Banana Health Benefits
When it comes to the many reasons there are to love the banana, health benefits rank right toward the top. Bananas are an excellent choice if you’re interested in adding healthy fruits to your diet, as they contain fiber and beneficial nutrients. These include potassium, vitamin B6, vitamin C, various antioxidants and phytonutrients. In addition to all that, most bananas are low in calories! Health and fitness experts say the fruits may offer health benefits, including:

• Improved Blood Sugar Levels
• Constipation Prevention
• Improved Gut, Kidney & Heart Health
• Weight Loss Aid
• Keeping You Feeling Full Longer
• Post-Exercise Recovery Support

Types of Bananas at Food Town (and How to Cook with Them)
As we’ve mentioned, there are countless types of bananas out there, with all sorts of uses and flavor profiles. Let’s dive into the various types you’ll often encounter at your neighborhood Food Town.

Cavendish Bananas (Yellow): The cavendish banana is the most common variety found in supermarkets. Its smooth, yellow skin and sweet flavor have made it a staple in many households — and it’s the go-to for everything from smoothies to banana bread. The cavendish banana’s mild sweetness and creamy texture make it incredibly versatile. You’re sure to love it in our Delectable Banana Pudding recipe, for instance. And if it becomes overripe? That’s when the cavendish becomes ideal for the Best Banana Bread around!

Green Bananas: Green bananas are essentially unripe, healthier versions of regular banana varieties including the cavendish. Unlike other bananas, which are sent to ripening rooms upon reaching their destination ports, green bananas skip the added ripening in order to last longer. They are firm and less sweet when compared to their ripe counterparts, and are often used in cooking. Green bananas can be boiled, steamed or fried. Just like plantains, they’re a common ingredient in stews and fritters. Their mild flavor and starchy texture make them a versatile component in savory recipes. Give them a try in this Healthy Coconut Curry Soup!

Finger Bananas: Often called “apple bananas” or “baby bananas,” finger bananas are smaller and slightly sweeter than the cavendish. Their diminutive size and pronounced apple-like flavor make them a favorite for snacking. They’re also known for their rich, creamy texture, which works wonderfully in desserts or as a natural sweetener in baked goods.

Manzano Bananas: Also known as “pear bananas,” Manzano bananas are distinguished by a unique flavor profile that combines hints of apple and strawberry. They’re slightly smaller than the cavendish and have a more robust, tangy taste. When ripe, their yellow skin develops black spots, and their flesh becomes creamy and dense. Manzano bananas are particularly good for adding an exotic twist to fruit salads or baking.

Red Bananas: Red bananas are a striking variety with a reddish-purple skin that turns deep maroon when fully ripe. Their flesh is creamier and softer than that of the cavendish, with a subtle raspberry or berry-like flavor. Red bananas are fantastic when eaten fresh or used in smoothies and desserts for a splash of color and a hint of sweetness.

Plantains: Unlike the sweet varieties mentioned above, plantains are starchy bananas often used in savory dishes. Their skin changes from green to yellow and then to black as they ripen, with the ripeness determining flavor and texture. Green plantains are firm and less sweet, making them ideal for frying or baking into chips. Ripe yellow plantains, meanwhile, are softer and sweeter, perfect for grilling or sweeter dishes such as our Fried Sweet Plantains. This banana option is a staple in many African, Caribbean and Latin American cuisines.

Burros: Burro bananas, also known as “burro plantains” or simply “burros,” are smaller and more angular compared to the more common cavendish bananas. They have a slightly squared shape and are known for their tangy, lemony flavor and creamy flesh when ripe. Burros are shorter and more stout than regular bananas, and the skin starts green and turns yellow as they ripen, sometimes with black spots. Burro bananas can be eaten raw when ripe or used in cooking. They are excellent for grilling or frying, and they work well in both savory and sweet dishes.

Helpful Tips for Storing and Ripening Bananas
One of the trickiest aspects of purchasing or cooking with bananas is making sure the ones you buy are at the ideal ripeness once it’s time to cook or eat them. Here are some game-changing insights into the best approaches for storing or ripening bananas.

• If your bananas are wrapped in plastic or sealed in a bag when you bring them home, immediately unwrap them. Plastic traps moisture and speeds the ripening process along.
• Bananas do best in a comfortable, moderate temperature. Keep them happy by keeping them away from cold windows or warm stoves. If you wish to slow their ripening process, place them in the refrigerator. Although the peel will turn black, the fruit inside will remain fresh and ripe.
• Use a banana tree or similar hanger to somewhat separate the fruits, keep them from bruising and slightly extend shelf life.
• To ripen bananas quicker, put the fruit in a closed paper bag. As bananas ripen, their peels give off ethylene gas. The higher the ethylene concentration in the air surrounding them, the faster they will mature. 
• It’s not a great idea to put bananas in big bowls with other produce, as doing so can affect how quickly other fruits and vegetables ripen. The same goes for placing other fruits with bananas in a paper bag.

The world of bananas is rich and varied, with each type offering unique flavors, textures and benefits. Whether you’re enjoying the classic cavendish, exploring the tangy Manzano or experimenting with starchy plantains, there’s an option for every taste and dish. Next time you’re at Food Town, consider broadening your palate and discovering a new favorite!

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