Bananas

Bananas are the edible fruit produced by herbaceous plants in the genus Musa. Most cultivated bananas are seedless triploids and are eaten ripe as a dessert fruit or used in cooking. Although called a banana, the plant is not a true tree; it grows from a thick, photosynthetic pseudostem and dies back after fruiting, with new shoots arising from underground rhizomes.

Originating in Southeast Asia and the western Pacific, bananas were domesticated thousands of years ago. The cultivated fruit derives mainly from Musa acuminata and Musa balbisiana, often hybridized to form triploid cultivars such as Musa × paradisiaca. Bananas are propagated by corms or offshoots and harvested as bunches.

Global production occurs in tropical regions; India, the Philippines, China, Indonesia, Ecuador, and Brazil are among leading producers. Export bananas are typically Cavendish cultivars chosen for durability and shelf life, while many local varieties are grown for home consumption.

Nutritionally, bananas are a good source of potassium, vitamin B6, vitamin C, and dietary fiber. A medium banana provides about 100 calories and sugars that give rapid energy. They are eaten fresh, used in baking and smoothies, or cooked when green or plantains are used.

Storage and safety: Bananas continue to ripen at room temperature; refrigeration slows ripening but darkens the peel. Some individuals with latex-fruit syndrome may react to bananas. Plantains, a related starchy form, are typically cooked before eating.