Banana Facts

What makes Bananas so cool and healthy, then? Lots of stuff, of course! Banana Facts - that is what this page is about.

Bananas can be cooked in an astounding number of ways: Well, check out the rest of this website for banana recipes!

This page is specially designed to provide the visitors to this website with Facts ranging from the fruit's nutritional value and history to choosing the right type of bananas for the right recipes.

Banana Facts

Banana “Trees” are not actually trees but are herbaceous plants in the genus Musa and of the family Musaceae. Due to their size, shape and structure they are often mistaken for trees.

Bananas are largely cultivated for their fruit. But the plant is also used as ornamental plants in gardens.

Typically, there are two types of Bananas that are cultivated, mainly in tropical regions. There is the sweet, soft dessert fruit that is eaten raw or used in dessert recipes.

While, plantains are from a group of cultivars with firmer, starchier fruit and used generally in cooking vegetable-based dishes like curries.

History of Bananas

We'll start on the History of the Banana and Banana plant. Banana Plant? You mean, it's not a tree!?! Read on further to find out... History of Bananas.

Growing Bananas

Next, we'll talk about how Banana plants are grown, cultivated and the many, many uses of the humble little Banana plant...Growing Banana Plants.

Many Uses of the Banana Plant

While, the variety and usages of Bananas are totally mind-boggling...We'll explain the methods of choosing the right Bananas for the correct dishes or dessert.

Bananas can be found in a variety of sizes and colours, some Bananas are yellow when ripe but some become red or purplish. A ripe Banana can be easily peeled and eaten raw or cooked. The flesh can be starchy or sweet and firm to mushy depending on the type, of course.

Unripe or "green" bananas and plantains are used in cooking and are the staple starch in many tropical countries.

Here in Malaysia we make Banana curries and savoury Bananas dishes, either deep-fried or stir-fried, using firm, green bananas.

Bananas used in dessert recipes are usually soft and sweet. It's also the type that goes ripens quickly.

For Yummy Banana Fritters, slightly firmer Bananas are used but do not use those as firm as plaintains.

Apart from the fruit, the flower of the Banana plant (also known as banana blossom or banana heart) is used in Southeast Asian, South Indian and Bengali cuisine, either served raw with dips or cooked in gravy and curries.

The core of the banana plant is used in Burmese, Bengali or Kerala cooking.

What about Banana leaves? They're used for a lot of things and purposes in Asian countries. Banana leaves are large, flexible and waterproof; as such; they can be used as umbrellas and to wrap food for cooking.

Oh...instead of using a shoe polish, next time use the inside of a Banana Skin to polish your shoes. Yes, really...it works ! It'll make your shoes all nice and shiny. BUT use it only on brown and black leather shoes. You should not use the Banana Skin on suede or pale-coloured shoes.

There are tons of Malaysian and Asian dishes that use banana leaves to wrap the food in before cooking it. You can find some at Malaysian Desserts & Foods. Banana leaves are also used in Southern Indian restaurants to serve vegetarian meals and it's got a quintessential name: Banana leaf rice!

Banana Nutrition

Finally, the most important Banana Facts and Information...its nutritional value at Banana Nutrition.