Are bananas and plantains the same thing? Well, no, but they are definitely in the same family. The difference between bananas and plantains lies in their flavor, texture, size, where they’re grown, and how they are used. Let’s break it all down.
Appearance
Plantains: These are elongated, thick-skinned fruits that resemble bananas but are larger and have a tougher skin. When ripe, their skin transitions from green to yellow or black, with the color indicating their ripeness, and they tend to grow to about 6 to 12 inches long. Bananas: It seems almost absurd to describe bananas to anyone. 96% of American families buy at least one banana a month. I can’t say I have ever seen anybody buy one banana, but that is a statistic the FDA stands by. Bananas typically have a long, curved shape with yellow skin when ripe, although some varieties may remain green or even reddish-purple. The fruit is usually about 6 to 8 inches in length and features a peel that is easily removable to reveal the soft, creamy flesh we all know so well. The inner fruit is pale yellow to cream-colored. Bananas are usually smaller than plantains, and have thinner skins.
Flavor & Texture
Plantains: The flavor and texture of plantains change as they ripen. Prior to ripening, they are starchy and firm and best suited for frying and boiling. As they ripen and turn yellow, their flavor becomes sweeter, resembling a blend of banana and potato. At this stage, they can be sliced and used in a lot of ways. Overripe, black plantains are very sweet, almost like a dessert banana. All in all, plantains are starchier and less sweet than bananas. Bananas: Bananas are naturally sweet and slightly tangy. When fully ripe, they have an almost tropical taste with hints of honey. A ripe banana is smooth and creamy. As they ripen, they get increasingly sweeter and softer.
Uses
The big difference in plantain vs. banana use is that plantains are used mostly in cooking, while bananas are equally good as a raw snack or in recipes. Plantains: Plantains tend to be larger than bananas and are eaten ripe or unripe (sweet or savory), while bananas are only eaten when they are ripe and sweet. Green plantains are good in savory dishes like fried plantains. As they ripen, try them as stuffed plantains, in baking, or fried. And finally, overripe plantains are perfect for sweet desserts like maduros. Bananas: Bananas are commonly eaten fresh as a healthy snack or added to breakfast cereals, yogurt, and oatmeal. Try these healthy breakfast banana splits. Bananas are a staple ingredient in smoothies, lending natural sweetness and creaminess. They are also key in desserts like banana bread, pancakes, muffins, and ice cream. Savory dishes can be used in tropical salads or grilled to complement meats and vegetables. There is an almost endless choice of banana recipes, but my favorite is almond butter baked bananas. If you aren’t looking to cook, try this simple but decadent key lime pie smoothie. And, finally, if you haven’t tried the recently popular faux ice cream, try banana ice cream. Trust us on this one. Frozen bananas make a wonderfully healthy ice cream substitute with all the creamy goodness and far fewer calories than ice cream.
Peeling
We all know how to peel bananas. Grab the end where you broke it from the bunch and bend it until it breaks then peel it down three or four sides to remove the peel. Plantains aren’t quite so easy. First, choose the right plantain! Look for ripe plantains with yellow to black skin. The ripeness depends on your preference and intended use. If you want them firmer and less sweet, choose yellow ones. For sweeter and softer plantains, select those with black spots. Start by cutting off both ends. Score the skin by making a shallow cut along the length of the plantain, from top to bottom, without piercing the flesh inside. This cut helps you remove the skin more easily. Insert your fingers or a small knife under the scored section and gently lift the skin away from the flesh. Be careful not to damage the plantain pulp. Continue to lift and peel the skin away from the plantain flesh. If the plantain is ripe, the skin should come off fairly easily. You can now slice the peeled plantain into rounds or strips, depending on how you plan to cook it. Plantain peels are almost always discarded. For most of us it is the same with bananas, but you don’t have to throw out banana peels. They are perfectly edible and a great add to your smoothies giving them an added fiber boost. The sweeter brown peels also serve as a great natural sweetener to your post workout smoothie. A banana’s peel constitutes over ⅓ of a banana’s weight, so why waste it?
Storage
Plantains: How you store plantains depends on their ripeness. Green, unripe plantains, can be stored at room temperature for up to two weeks. As they ripen, you should keep them in a cool, dry place or in the refrigerator to slow down the ripening process. Keep black plantains in the refrigerator for a few days or frozen for longer-term storage. Frozen plantains can be used in cooking without the need for thawing. Bananas: Store bananas on the counter until you use them. When they start turning brown you can freeze them for future baking. We recommend you not freeze whole bananas. Instead, peel them (or not) and cut them into pieces. Put all the pieces in a single layer on a baking sheet and put it in your freezer. Once the pieces are frozen, put them in a sealable bag and toss them in the freezer. This will assure that you always have bananas at the ready for smoothies, banana bread, you name it. If you want to prevent your bananas from ripening too quickly, separate them individually from the bunch, as bananas release natural gasses that can accelerate ripening when kept together.
Origin & History
Plantains: Plantains originated in Southeast Asia, in regions that include present-day Malaysia and Indonesia, and were likely eaten as long as 4,000 years ago. They spread across the world from there, initially to Africa brought by Arab traders or through trade routes across the Indian Ocean around the 9th century. Plantains thrived in the tropical climates of Africa and quickly became a dietary staple. During the era of European colonialism the transatlantic slave trade brought plantains to the Americas. The fruit adapted well to the tropical and subtropical climates of the Caribbean, Central America, and South America, and plantains became a crucial food source for enslaved Africans and their descendants in these regions. Today, plantains are cultivated in many tropical and subtropical countries worldwide, but 4 of the top 5 producers are in Africa (Cameron, Ghana, Uganda, and Nigeria). Columbia rounds out the top 5. Bananas: The banana family, to which plantains belong, is one of the oldest plants. Bananas were likely first cultivated in New Guinea between 7,000 to 10,000 years ago. From there, they spread to other parts of Southeast Asia and eventually reached India, where historical records suggest they were cultivated as early as 2000 BCE. They were also grown in ancient Egypt and spread across Africa likely 2,000 years ago. So, bananas have been an almost worldwide favorite for thousands of years. In the 19th century, commercial banana cultivation began in earnest in Central and South America, primarily in countries like Honduras, Costa Rica, and Colombia. This period also saw the rise of companies like the United Fruit Company (now Chiquita Brands International) and the Standard Fruit Company (now Dole Food Company) which brought banana production to huge levels.
Types
Types Of Plantains
Horn Plantains: Horn plantains have a distinctly curved shape, and are normally used before they are fully ripe. Burro Plantains: Burro plantains have a thick, green skin, and are less sweet than other types of plantains, even when ripe, making them best for savory cooking. Macho Plantains: Macho plantains are smaller and sweeter than other plantains and are used in sweet plantain recipes. Hawaiian Plantains: These are also called “Hawaiian Apple Bananas” or “Hawaiian Candy Bananas.” They are smaller and sweeter than most other plantains and are often eaten fresh or used in desserts and baked goods due to their sweet flavor. Cuban Plantains: These plantains are a common ingredient in Cuban cuisine, and are known as “plátanos” in Spanish. They are typically fried, smashed, or used to make dishes like tostones and maduros. Jamaican Plantains: In Jamaica, plantains are called “green bananas” or “plátanos.” They are often used in “Jamaican patties” where they are used as a filling, and in “plantain porridge”. Haitian Plantains: Plantains are a staple food in Haitian cuisine and are known as “bananas.” Tostones are a popular dish in Haiti, where plantains are often served as a side dish. Nigerian Plantains: Plantains are a staple in Nigeria, the world’s 5th largest producer, and are referred to as “dodo” or “boli”. Nigerian plantains are used locally to make fried plantains, plantain chips, and plantain porridge.
Types of Bananas
There are quite literally hundreds of banana varieties across the world, and we won’t try to list them all here as we have a separate article on types of bananas. So, if you are looking for more on different banana varieties, check it out. There is, however, one type of banana that dominates the world market, and that is the Cavendish. Cavendish bananas account for 50 million tons of the 116 million tons produced worldwide every year and are by FAR the most-eaten banana in the United States. This was not always the case. The Big Mike banana dominated the US market until the 1920s when a blight caused by the Panama wilt disease greatly curtailed production of the Big Mikes. By the 1960s, the big banana companies knew they had to make a change, so they adjusted and focused on the Cavendish. Why not? They are now the bananas we all love.
Nutrition
Banana and plantain nutrition content is pretty comparable. Neither is a low-calorie food option nor a good source of protein. They both, however, provide a respectable amount of fiber, vitamins, and minerals. Athletes often use bananas as a post or during-workout energy supplement. Distance runners often use them as an electrolyte replacement food, but few people know what that means. Electrolytes are substances that conduct electricity when they dissolve in water (including the water in your body). These are present in essential minerals including Sodium, Potassium, Magnesium, Calcium, and Chloride. Gatorade only provides sodium which the USDA says most of us get too much of in our diet. Bananas, however, are a good source of potassium and magnesium. There is a good reason bananas are so often used as a post-workout snack. How many carbs are in plantains? According to the USDA, a cup of sliced plantains contains 32g of carbs. Are plantains Keto Friendly? No, not at all. Given the 32g of carbs mentioned above, plantains will push you out of ketosis very quickly. Are plantains Gluten Free? Yes, Plantains are naturally gluten-free. Is plantain a fruit or vegetable? It is a fruit. This may seem a silly question, but given that tomatoes, zucchini, pumpkins, and cucumbers are all botanically fruits, it is actually a fair question. Technically, plantains are berries. Botanically a berry is a fruit having seeds and fleshy pulp produced from the ovary of a single flower. Go figure! Do plantains taste like bananas? Plantains are not as sweet and starchier than bananas, but the more ripe they become the sweeter they get. To wrap up, bananas and plantains are botanically related and look similar. However, there are distinct differences in their appearance, flavor, texture, and best uses. Bananas are smaller with thinner skin but have a softer and sweeter pulp. This concludes our discussion of plantains versus bananas. We hope you found a recipe or useful information, and as always, happy cooking!
