Bananas

Bananas were first domesticated in Papua New Guinea around 10,000 years ago and were initially transported to India, Africa, and Polynesia.

Mentioned throughout history in early Buddhist, Latin, and Arabic writings, they got their name from the Arabic word for "finger" due to their original size.

Alexander the Great encountered bananas during his invasion of India and introduced them to the Western world. They were brought to the Americas during the period of colonial expansion.

Initially, bananas had seeds, but crossbreeding resulted in the seedless varieties we know today. The Gros Michel variety gained popularity in U.S. markets in the early 1900s. The Cavendish banana later replaced the Gros Michel due to the Panama disease, which decimated that variety. The Cavendish was named after the Englishman William Spencer Cavendish, the 6th Duke of Devonshire. 

In addition to being a popular fruit worldwide, bananas are among the most nutritious foods. They provide energy-producing carbohydrates, potassium, vitamin B6, B group vitamins, vitamin C, dietary fiber, and antioxidants. Bananas contain no fat, cholesterol, or salt.

Ayurvedically, the energetics of bananas are:

Ripe bananas are sweet, sour, heating, and heavy, and are considered reducing for Vata, but can increase Pitta and Kapha.

Unripe bananas are astringent, cooling, and heavy and are increasing for the Vata dosha and reducing for the Pitta and Kapha doshas.

Both are antioxidants, digestives, aphrodisiacs, and soothing agents, as well as urinary and muscle tonics, containing vitamin C, fiber, potassium, manganese, and vitamin B6. 

There are many varieties of bananas worldwide, and the main types are:

Gros Michel Banana 

 Gros Michel is referred to as the "Big Mike” because it can grow quite large and thick. Although it is difficult to find, it can still be located on the international market.

Cavendish Banana 

 The Cavendish is the most widely recognized in the United States and accounts for half the worldwide production, serving as the backbone of the banana industry today.

Manzano Banana 

 The Manzano banana is native to Central and South America. It is renowned for its sweet, fruity flavor, often referred to as an apple banana due to its notes of apple and strawberry.

Nam Wah Banana

Nam Wah bananas are ripe only when their peels have almost entirely blackened. Their flesh, however, will remain a light, creamy color and is loved for its vanilla flavor.

Mysore Banana 

 Mysore bananas are distinguished by their thin, golden skins and small stature. They have candy-like sweetness.

Pisang Raja Banana 

 The Pisang Raja banana is known for its nearly starch-free texture once it ripens, and makes its flesh one of the creamiest bananas with a slight citrusy flavor.

Lady Finger Banana 

 Also known as sugar bananas, these are smaller and slightly sweeter than the familiar Cavendish. They are native to Southeast Asia and can be found in grocery stores across the Asia-Pacific region.

Señorita Banana 

The Señorita banana, also referred to as the Monkey banana, is native to the Philippines. They are a super sweet flavor and an incredibly creamy texture. They are too fragile to transport and are scarcely found.

Red Bananas

Red bananas are available in the United States and are sweeter than the Cavendish variety. They are firmer, making them a good choice for cooking, especially in curries, which balance the heat with sweetness.

Blue Java Banana 

Blue Java bananas have a blue tint when unripe but do brighten up when fully ripe. They are also called “ice cream bananas” because they have an incredibly smooth, custard-like texture.

Plantain 

Not thought of as typical bananas, plantains are part of the banana family and are higher in starch content and less sweet than bananas. They are often used in savory dishes and made into chips.