Banana vs Plantain

Bananas and plantains belong to the same botanical family, but they’re quite distinct in several important ways.

Your recognition of these differences can influence not only your culinary choices but also how you enjoy each of these tropical fruits.

While you may be accustomed to grabbing a banana as a quick snack due to its natural sweetness and soft texture, plantains serve a different purpose in the kitchen, being more comparable to potatoes because of their starchiness.

A ripe banana and plantain stand side by side on a wooden table, their vibrant yellow and green skins contrasting against each other

Understanding how to select and prepare plantains can expand your cooking repertoire.

Unlike bananas, which you might eat raw, plantains require cooking and are versatile in a range of savory dishes.

Their firmer texture and less sweet flavor profile make them ideal for frying, boiling, or baking, and they are commonly used in Latin American, African, and Caribbean cuisines.

As you familiarize yourself with plantains, you’ll discover that they are an essential component for cultural recipes that call for a hearty, starchy vegetable.

Botanical Background

In exploring the botanical roots of bananas and plantains, you’ll uncover that both are from the Genus Musa, with selective cultivation across continents shaping their diversity.

Genus Musa

Bananas and plantains belong to the Musa genus, which comprises herbaceous flowering plants known for producing large, leafy structures and elongated fruit.

Musa species are notable for having large leaves that may reach up to 3.5 meters in length.


The primary origin of the Musa genus is Southeast Asia, where they have been cultivated for thousands of years.

Both bananas and plantains likely originated in this region, where they still form an essential part of the diet.

Cultivation Regions

  • Africa: Here, plantains are particularly prevalent, forming a staple in many countries’ diets.
  • Southeast Asia: As the birthplace of the Musa genus, this region enjoys a rich diversity of both bananas and plantains.
  • Latin America: Widely known for its banana production, countries in Latin America also cultivate plantains extensively.
  • India: Standing as one of the largest producers of bananas, India contributes significantly to the global cultivation of the fruit.

Banana and plantain cultivation flourish in tropical and subtropical regions, where the climate provides the necessary humidity and warmth for growth.

As a result, you’ll find these plants thriving across continents with suitable environments.

Physical Characteristics

A ripe banana and plantain sit side by side, their yellow and green skins contrasting. The banana is shorter and curved, while the plantain is longer and straighter

When you compare bananas and plantains, you can clearly distinguish them by their physical traits, which range from their overall appearance to the texture of their skin.


Bananas: Recognized for their iconic yellow color when ripe, bananas are smaller and exhibit a pronounced curve. They start off green and unripe, developing a yellow hue as they mature.

Plantains: Your eye will catch plantains’ angular shape, and the color of their thick skin which progresses from green when unripe to yellow, and finally to a blackish hue when fully ripe.


  • Bananas: Typically smaller, averaging around 6 to 8 inches in length.
  • Plantains: Generally larger and more elongated, plantains can grow longer than bananas, sometimes exceeding 10 inches.


Skin Thickness:

  • Bananas: Their skin is thinner and easier to peel when ripe.
  • Plantains: You’ll notice a thicker skin that’s tougher and may require a knife to peel, especially when the plantain is unripe.

Nutritional Profile

A banana and plantain side by side, with their nutritional profiles listed next to them

In this section, you’ll explore the differences between bananas and plantains in terms of their nutritional content, ranging from macronutrients to micronutrients, and understand their potential health benefits.


Bananas and plantains offer varying amounts of macronutrients.

A 100-gram serving of banana contains approximately 89 calories, while the same amount of raw plantain has about 122 calories. The starch content is higher in plantains, which contributes to their calorie count.

Bananas have a higher sugar content, making them sweeter than plantains.

Both fruits are good sources of dietary fiber, but plantains have a slightly higher fiber content when compared to bananas, which is beneficial for digestion.

  • Calories: Bananas – 89, Plantains – 122 (per 100g)
  • Protein: Bananas – 1.1g, Plantains – 1.3g (per 100g)
  • Fat: Bananas – 0.3g, Plantains – 0.3g (per 100g)
  • Carbohydrates (Starch & Sugar):
    • Bananas: Sugar – 12g, Starch – Low
    • Plantains: Sugar – ≈ less than Bananas, Starch – High


When it comes to micronutrients, both bananas and plantains are rich in vitamin C, potassium, and magnesium. These are essential for maintaining your heart health and regulating blood pressure.

Bananas generally offer more vitamin C and potassium per serving compared to plantains, while plantains provide a marginally higher amount of magnesium.

  • Vitamin C: Bananas have more than Plantains
  • Potassium: Bananas – 358mg, Plantains – 499mg (per 100g)
  • Magnesium: Plantains have slightly more magnesium than Bananas

Health Benefits

The fiber content in both bananas and plantains is critical for digestive health.

Potassium is well-known for its role in maintaining heart health and supporting healthy blood pressure levels.

The vitamin C found in bananas aids in immune function, and the modest protein content contributes to muscle maintenance.

While neither fruit is specifically linked to the prevention of heart disease, their nutritional components are conducive to supporting a healthy heart and overall wellness.

  • Digestive Health: Fiber in both fruits supports digestion
  • Heart Health: Potassium helps regulate blood pressure
  • General Wellness: Vitamin C supports the immune system and skin health

Culinary Uses

You’ll find that bananas and plantains each have distinct characteristics that determine how you might use them in the kitchen.

While bananas are often eaten raw and are popular in sweet recipes, plantains are typically cooked and used in both savory and sweet preparations.

A chef slices a ripe banana and a plantain, preparing to cook them in a sizzling pan

Cooking Methods

Plantains are versatile and can be baked, boiled, grilled, fried, or roasted. Their high starch content makes them ideal for creating hearty dishes.

Bananas, on the other hand, are frequently consumed raw or incorporated into baked goods due to their natural sweetness. However, they can also be fried or baked in certain recipes.

  • Fried: For a crispy snack, plantain chips or tostones are slices of plantain that are fried until golden brown.
  • Baked: Both bananas and plantains can go into the oven; ripe plantains caramelize beautifully when baked, while bananas are a staple in banana bread and muffins.
  • Boiled: Green plantains are often boiled to soften them for mashing in dishes like mofongo.

Traditional Dishes

Your culinary adventure isn’t complete without trying traditional dishes that showcase the uniqueness of both bananas and plantains.

  • Savory Dishes: In many cultures, plantains are used to create fillings, sides, or bases for savory meals, such as the Puerto Rican mofongo, which is a dish made from fried then mashed plantains.
  • Desserts: Bananas shine in sweet applications, from simple banana splits to elaborate pastries and cakes.

International Cuisine

Bananas and plantains cross borders, forming integral parts of various international cuisines. Here’s how they are often used around the world:

  • Latin American: Find green plantains as the star in tostones (twice-fried plantain slices) or plantain chips.
  • African: In African cuisine, plantains might be boiled or fried and served alongside savory stews.
  • Asian: Bananas feature in desserts such as the Thai bananas in coconut milk or the Filipino banana cue.
  • Western: In the US and Europe, bananas are typically a go-to fruit for breakfast cereals, smoothies, and baked goods like banana bread.

Ripening and Preparation

Ripeness Stages

Bananas and plantains undergo distinct stages of ripeness.

For bananas, the stages range from:

  • Unripe: firm and green, lacking sweetness.
  • Middle: yellow with small brown spots, balanced sweetness.
  • Overripe: fully brown or black, very sweet and soft.

Plantains share a similar progression:

  • Unripe: green and starchy, not sweet, suitable for frying or boiling.
  • Middle: yellow, slightly sweeter, ideal for a mix of textures.
  • Overripe: dark black, soft, with amplified sweetness.

Peeling Techniques

For green bananas and plantains, a common technique is to:

  1. Slice off the ends.
  2. Make a shallow cut along the seam.
  3. Pry the peel open with your fingers.

As they ripen, the peel softens, making it easier to remove without a knife.

Ripe fruits can usually be peeled like a conventional banana, where you can:

  • Pinch the top to split the skin.
  • Pull down in sections.

Storage Methods

To extend the life of your bananas and plantains, consider the following storage methods:

  • Room Temperature: Best for ripening unripe fruits evenly.
  • Refrigerator: Slows ripeness; place ripe bananas and plantains inside to keep them for a week.
  • Freezer: Peel and store in freezer bags for long-term preservation.

This method is ideal for overripe fruits or when you’re ready to use them in recipes like smoothies or baked dishes.

Cultural Significance

Bananas and plantains hold a profound place within various cultural traditions, underpinning significant culinary practices across global communities.

Africa and the Caribbean

In Africa and the Caribbean, plantains are not merely a food item, they are integral to your cultural identity.

Served in a variety of methods, from boiled or fried to the staple Mofongo in the Dominican Republic, these starchy counterparts to bananas are essential in Caribbean cuisine.

You’ll discover that in these regions, plantains reflect both the everyday life and special celebrations of the people.

  • West Africa: Plantains feature in dishes like Aloco or Kelewele, often accompanying spicy stews and meats.
  • Caribbean: Mangu, originating from the Dominican Republic, is a breakfast dish made with mashed plantains, often served with onions, cheese, eggs, or salami.

Latin American Influences

Your experience with plantains extends to Latin American countries, where the fruit’s versatility is showcased in both savory and sweet dishes.

In this part of the world, plantains contribute to the cultural significance of ethnic cuisine, making regular appearances in staples like patacones or tostones.

  • Colombia and Ecuador: Here, patacones are twice-fried plantain slices, essential on your plate as a side for fish dishes or topped with cheese and meats.
  • Puerto Rico: Appreciate the rich flavors of Arroz con Gandules, where plantains often accompany this iconic rice dish.

Global Impact

As you explore the global impact of bananas and plantains, you’ll recognize their role in commercial agriculture and their influence on cultural practices around the world.

  • Street Markets: Whether you’re in Bangkok or Bogotá, sweet bananas serve as a convenient, nutritious snack.
  • Desserts and Baked Goods: Bananas find their way into your cakes, pies, and smoothies, loved for their natural sweetness.

Comparison and Preferences

In exploring plantains and bananas, it’s essential to understand the nuances of their taste, texture, and culinary uses to make informed choices based on your preferences.

Taste and Texture Differences

Plantains: Typically, you’ll find that plantains have a starchy and less sweet flavor when unripe, which can become mildly sweet as they ripen.

The texture is firm and when cooked, they can become quite soft and slightly creamy.

Bananas: In contrast, bananas are known for their sweet taste, especially when fully ripe.

They have a creamy, smooth texture that makes them a favorite to eat raw or in dishes like smoothies and fruit salads.

Usage Variations

  • Cooked Plantains: You often cook plantains before eating, whether they’re green and unripe or yellow and ripe, as raw plantains can be hard to digest due to their high starch content.
  • They can be fried, boiled, baked, or turned into chips for savory dishes.
  • Raw Bananas: Bananas, on the other hand, are commonly eaten raw and are prized for adding a sweet, creamy element to breakfast cereals, desserts, and beverages.

Consumer Choices

Savory vs Sweet: Your preference for savory or sweet will guide your choice.

  • Cooked plantains complement savory dishes well due to their starchy nature.
  • Bananas’ sweet flavor makes them more suitable for desserts and sweet snacks.

Recipe Suitability: Consider the recipe before making a selection.

  • For recipes requiring a firmer texture that holds up to cooking, plantains are ideal.
  • If you’re aiming for a soft, sweet addition to your meal, bananas would be the better choice.

Market and Economics

In the economies of many tropical nations, you’ll find that bananas and plantains are not just fruits but significant commodities. Their cultivation, pricing, and trade are pivotal in shaping the livelihoods of millions.


Your understanding of the production of bananas and plantains begins with recognizing their origins.

Plantains and bananas are primarily grown in the southern part of Nigeria and in other tropical regions across the globe.

These crops are harvested throughout the year, thanks to the perennial nature of the banana plants, including the popular Cavendish banana.

It’s important to note that of the global production of bananas and plantains, a substantial portion serves the local markets where they are staples, contributing greatly to food security.


When you look at pricing, it fluctuates due to various factors such as seasonality, local demand, and production costs.

Plantains often exhibit a separate pricing structure than bananas, as they are considered more of a staple food rather than a fruit.

Moreover, the global market observes variances in banana prices due to their status as one of the most traded commodities – the Cavendish banana, for example, commands significant volume in international markets.


Your awareness of trade should encompass the staggering scale at which bananas move globally.

Bananas are the most traded fruit, with 22.7 million tonnes exchanged internationally in a single year, and a trade value estimated at USD 11 billion.

Notably, bananas, excluding plantains, make up almost 20% of the global production, with the market dominated by export giants like Ecuador, the Philippines, Colombia, Peru, and the Dominican Republic.

In comparison, the trade of plantains is more localized, emphasizing their importance to regional economies and food security.


When you’re selecting between plantains and bananas, consider their distinct characteristics.

Plantains are starchy, less sweet, and usually cooked before eating, making them a versatile ingredient in both savory and sweet preparations.

In contrast, bananas are typically consumed raw and are known for their natural sweetness, making them a convenient snack or sweet treat.

Sugar ContentLowerHigher
Starch ContentHigherLower
UsageCooked (ripe or unripe)Eaten raw (ripe)

Your choice may also be influenced by nutritional differences.

Although similar in mineral content, plantains have more resistant starch and potassium, which can contribute positively to your cardiovascular health and digestive system.

Both bananas and plantains share a tropical origin, and their availability varies by region. Depending on where you live, this may affect your access to ripe or unripe varieties of each.

Frequently Asked Questions

In this section, you’ll find answers to common questions about the differences between bananas and plantains, from their nutritional content to their culinary uses.

What are the nutritional differences between bananas and plantains?

While bananas and plantains have similar vitamin and mineral profiles, including potassium, magnesium, and vitamin C, there are differences in their macronutrient content.

Bananas contain more sugar and less starch compared to the higher starch and lower sugar content of plantains.

How does the taste of a plantain differ from a banana?

Taste-wise, plantains are starchier and less sweet than bananas when unripe. They are often used in cooking and can develop a sweet flavor when ripe, but they remain distinct from the softer, sweeter taste of a ripe banana.

Can you eat plantains raw like bananas?

It is generally not recommended to eat plantains raw as they are starchy and not as flavorsome uncooked.

They’re typically cooked to improve their taste and texture, whereas bananas are usually enjoyed raw when ripe.

Are there distinct differences in preparation methods between plantains and bananas?

Yes, there are.

Plantains are often fried, baked, or boiled, making them versatile in savory dishes. In contrast, bananas are commonly eaten raw or added as a sweet element to desserts and smoothies without the need for cooking.

What distinguishes a banana tree from a plantain tree?

There are no visible differences between a banana tree and a plantain tree as they are from the same family of plants.

The distinction lies in the fruit they produce; plantains are larger, have a thicker skin, and are starchier than bananas.

How does the potassium content compare between plantains and bananas?

Both plantains and bananas are good sources of potassium.

However, due to a banana’s lesser density, a regular-sized banana typically contains more potassium than a similarly sized plantain.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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