Plantain

What Is Plantain (Cooking Banana)?

Plantain is a variety of banana that is larger, starchier, and less sweet than the dessert banana. Although it looks similar to the sweet banana, its flavor and use differ: its raw form is firm and starchy, so it is eaten cooked.

It is a staple food of African, Latin American, Caribbean, and Southeast Asian cuisines, used as a starch source much like potatoes. As it ripens (the peel darkens), its sugar content increases and it becomes sweeter.

Nutritional Values of Plantain

Plantain is a filling food, providing around 122 kcal per 100 g with high carbohydrate (starch) content; it also carries potassium and some fiber. Its sugar content increases with ripeness; values are approximate.

How Should Plantain Be Consumed?

As a starch-source food, plantain can form the carbohydrate portion of a meal much like potatoes; boiling or baking instead of frying is a lower-fat option. It is not eaten raw and must always be cooked.

This information is general; plantain is a food, not a substitute for medical treatment.

How Is Plantain Chosen?

It is chosen based on intended use: green-firm ones for starchy-savory dishes (chips, frying), and dark-soft ones for sweet-ripe recipes. Moldy or bruised ones should be avoided.

• Green-firm: for savory-starchy recipes
• Dark-peeled: for sweet-ripe recipes
• Moldy-bruised ones should not be bought

How Is Plantain Stored?

Plantain ripens at room temperature; while green, it should be kept in a cool, airy place. Once it reaches the desired ripeness, keeping it in a cool spot can slow further ripening; the cooked form keeps in the fridge for a few days.

Using Plantain in the Kitchen

Plantain is used most fried (sliced or smashed), boiled, baked, and mashed; it is also used in soups and garnishes. When green it gives a savory-chip style, when ripe a sweeter recipe; in all cases it is eaten cooked.

What Is the Difference Between Plantain and Sweet Banana?

The sweet banana is eaten raw and is sweet; plantain is starchier, less sweet, and firm, not eaten raw, and is cooked and used like a vegetable/starch source.

Frequently Asked Questions

Is plantain eaten raw?

Its raw form is firm and starchy, so it isn't eaten raw; it is consumed cooked, through methods like frying, boiling, or baking.

Has a plantain with a darkened peel gone bad?

No; a darkened peel shows it has ripened and sweetened. If the inside isn't moldy and doesn't smell bad, it is ideal for ripe-sweet recipes.

Which meal is plantain used in?

As a starch source it's used in main courses as a garnish, chips, and mash; when ripe it's used in dessert recipes. Its use depends on ripeness.