The Red Banana is softer and sweeter than a Cavendish banana and can be found throughout the world.
Scientific Binomial Name: Musa corniculata Lour
Red dacca, Claret banana, Cavendish banana "Cuban Red", Jamaican red banana, and Red cavendish banana.
Eating out of hand, fruit salads, desserts, baked, fried, and toasted
A good-quality Red Banana will be slightly soft and the skin will be purple or maroon-red. Slight scars do not affect the quality of the banana.
Avoid product that is extremely soft, completely black or spotted with mold around the stem.
Available year-round from Ecuador and Mexico.
Red Banana Nutritional Information
Serving Size: 1 medium banana (126g)
Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
Red Bananas are Low Fat and Sodium-free. They're also a good source of fiber and potassium, and a great source of vitamin C & B6, Cholesterol-free.
Banana Tips & Trivia
- To ripen green bananas, put them into a plastic bag, seal it and place the bag in a warm place like on top of your refrigerator. This will cause the bananas to heat up which speeds the ripening process. You can also put other green fruit like peaches and pears into the bag with a ripe banana, and they will ripen faster as well!
- You can freeze bananas! Just peel and store in plastic bags up to 6 months.
- Thaw and drain frozen extra-ripe bananas and use in baked goods... or slice frozen into blender drinks. Have for breakfast, snack, refreshment or as a frosty ice cream-like dessert without all the extra fat or calories.
- Sauté green-tipped bananas until brown in just enough margarine or cooking spray to coat. Serve as a side dish or "starch" with chicken, pork or even fish.
- As the green color of bananas turns to yellow, the starch in the fruit turns to sugar.
- Alexander the Great discovered bananas in his conquest of India in 327 B.C.
- Bananas don't grow on trees, as is commonly believed. They grow on compacted, water-filled leaf stalks that grow up to 25 feet high. They are the world's largest herb. (Source: The Packer, 9/9/89)