Other names: Plantain, Banana
Translations: Banāni, Bananai, Banane, Banane, Chuối, Banany, Bananen, केले, Бананы, Μπανάνες, موز, 바나나, Banány, Pisang, Mga saging, 香蕉, Plàtans, Banane, Banány, Banane, בננות, Bananer, Банане, バナナ, Bananes, Bananen, Bananer, Bananer, Plátanos, Банани, Banaanit, Банани
Bananas are elliptically shaped fruits that have a firm, creamy flesh wrapped inside a thick inedible peel.
Colors: yellow green to golden yellow exterior with a creamy white interior
Mouthfeel: Firm but soft and creamy, Starchy
Food complements: Cream, Caramel, Peanut butter, Tropical fruits, Yogurt, Chocolate
Wine complements: Reisling, Sparkling wine, Cremant de bourgogne, Beaumes-de-venise, Monbazillac
Beverage complements: Milk, Cocoa, Rum, Brandy
Substitutes: Very ripe black plantains
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for firm, bright yellow bananas that don't have black spots or blemishes. You should be able to detect a light fragrance through the skin.
Buying: Bananas are widely available at all grocers.
Procuring: Bananas are a tropical fruit, principally grown in parts of southern Asia, Latin America and South America.
Preparation and Use
Peel and eat. Overripe bananas (after the peel has browned considerably) may be frozen and used in breads and other baked goods.
Cleaning: Rinse the exterior if you feel it is necessary, but the peel keeps the bananas safe and clean so it isn't necessary.
Conserving and Storing
Do not store them inside a refrigerator. Do not place them inside a warm room near the stove.