This article is about banana cultivars commonly used cooked. For true botanical plantains, see true plantains.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Cooking banana" – news · newspapers · books · scholar · JSTOR(August 2023) (Learn how and when to remove this message)
Cooking bananas
Large bunch of cooking bananas
Genus
Musa
Species
Musa × paradisiaca
Hybrid parentage
M. acuminata × M. balbisiana
Cultivar group
Cultivars from a number of groups, including the AAA Group, the AAB Group and the ABB Group
Origin
Southeast Asia[1]
Plantains for saleBunch of cooking bananas (guineos) on the left, and one loose plantain on the right from Morovis, Puerto Rico
Cooking bananas[2] are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy.[1] Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/[3]) or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca.[4] Fe'i bananas (Musa × troglodytarum) from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.[5]
Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.[6] Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania.[7] Bananas fruit all year round, making them a reliable all-season staple food.[8]
Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough.[1]
^Smyth, Stuart J.; Phillips, Peter W. B.; Castle, David (28 March 2014). Handbook on Agriculture, Biotechnology and Development. Cheltenham, UK: Edward Elgar Publishing. p. 107. doi:10.4337/9780857938350. ISBN 978-0-85793-835-0.{{cite book}}: CS1 maint: date and year (link)
^"plantain". Oxford English Dictionary (Online ed.). Oxford University Press. Retrieved 3 October 2021. (Subscription or participating institution membership required.)
^Molina, A. B.; Roa, V. N. (2000). Advancing Banana and Plantain R and D in Asia and the Pacific. Bioversity International. pp. 55–60. ISBN 978-971-91751-3-1.
^Ortiz, R.; Ferris, R. S. B.; Vuylsteke, D. R. (1995), Gowen, S. (ed.), "Banana and plantain breeding", Bananas and Plantains, Dordrecht: Springer Netherlands, pp. 110–146, doi:10.1007/978-94-011-0737-2_5, ISBN 978-94-011-0737-2, retrieved 12 March 2024
^Otegbayo, B.; Lana, O.; Ibitoye, W. (December 2010). "Isolation and physicochemical characterization of starches isolated from plantain (Musa paradisiaca) and cooking banana (Musa sapientum)". Journal of Food Biochemistry. 34 (6): 1303–1318. doi:10.1111/j.1745-4514.2010.00354.x.
^Roux, Nicolas; Baurens, Franc-Christophe; Doležel, Jaroslav; Hřibová, Eva; Heslop-Harrison, Pat; Town, Chris; Sasaki, Takuji; Matsumoto, Takashi; Aert, Rita (2008), Moore, Paul H.; Ming, Ray (eds.), "Genomics of Banana and Plantain (Musa spp.), Major Staple Crops in the Tropics", Genomics of Tropical Crop Plants, New York, NY: Springer, pp. 83–111, doi:10.1007/978-0-387-71219-2_4, ISBN 978-0-387-71219-2, retrieved 12 March 2024
^Pillay, M.; Tenkouano, A. (2011). Banana Breeding: Progress and Challenges. CRC Press. p. 22. ISBN 978-1-4398-0018-8. Retrieved 7 June 2022.
Cookingbananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally...
the genus Musa. In some countries, cookingbananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color...
used as dessert bananas, while those derived from Musa balbisiana and hybrids of the two are usually plantains or cookingbananas. Banana plants were originally...
Saba banana (pron. sah-BAH or sahb-AH) is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cookingbanana, though...
Taqua banana ("chuối tá quạ" in Vietnamese language) is a cultivated cookingbanana cultivar, originating from Vietnam. This is a speciality fruit in...
Recipes-Banana Bread". BBC. Retrieved 14 May 2012. liza (2023-06-12). "Enhance Your Kitchen Skills with this Detailed Recipe for CookingBanana Bread"...
as cha-lua. In Indonesian cuisine, banana leaf is employed in cooking methods called pepes and botok; the banana-leaf packets of food are steamed, boiled...
Cardava bananas, also spelled cardaba or kardaba, is a triploid hybrid (ABB) banana cultivar originating from the Philippines. It is primarily a cooking banana...
A banana peel, called banana skin in British English, is the outer covering of the banana fruit. Banana peels are used as food for animals, an ingredient...
ample of cooking oil; they might be coated with batter or not. Plantain is often used instead of banana. Traditionally, some cultivars of banana such as...
dictionary. Plantain may refer to: Cookingbanana, banana cultivars in the genus Musa whose fruits are generally used in cooking True plantains, a group of cultivars...
of bananas. They are usually made from firmer, starchier banana varieties ("cookingbananas" or plantains) like the Saba and Nendran cultivars. They can...
of banana, the East African Highland bananas (Musa AAA-EA), are known in the Bantu languages of Uganda and Western Kenya as matoke. Cookingbananas have...
"plantain" can refer to all the banana cultivars which are normally eaten after cooking, rather than raw (see cookingbanana), or it can refer to members...
herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and...
Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to...
complement its flavors, such as sweet potato, lettuce, maize, avocado, or cookingbanana. Most Latin American countries have given ceviche its own touch of individuality...
Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling. Bananas, whether green or ripe, are called guineos...
and cookingbananas (Bluggoe type). In addition, US banana producers are looking for opportunities in the organic and specialty segments of the banana market...
"banana" food flavoring, than the Cavendish. Banana breeding impeded by triploidy Banana cultivar groups Cooking plantain Grand Nain (Chiquita banana)...
defining ingredients are rice and a fried egg. A fried banana (plantain or other cookingbananas) and tomato sauce (sofrito) are so frequently used that...
species of banana native to Southern Asia, its range comprising the Indian Subcontinent and Southeast Asia. Many of the modern edible dessert bananas are from...
During the rainy season, bananas are ripened by putting them on a hurdle near a cooking fire. Two types of banana are used for banana beer: the harsh tasting...
Cavendish bananas are used, while in informal production, a variety of cultivars, including both cooking and beer East African Highland bananas, Thai banana, Gros...
Global Information
