Banana
Sweet and creamy fruit that adds body to smoothies, desserts and breakfasts. The riper it is, the sweeter its natural flavour.
What it offers and why to use it
Sweet and creamy fruit that adds body to smoothies, desserts and breakfasts. The riper it is, the sweeter its natural flavour. Wash before cutting, remove the skin and seeds when necessary, and protect varieties that oxidise with citrus. Can be eaten raw, cooked, blended or sautéed.
Sweet and aromatic profile, with varying acidity and texture depending on the variety and ripeness.
From shopping to cooking
Choose
When buying bananas, look for pieces with a characteristic smell, a weight appropriate for the size, and an intact skin. Avoid soft spots, mould, deep cracks, or signs of fermentation.
Store
Let it ripen at room temperature when necessary, and refrigerate once it reaches the desired stage. Once cut, store it in a sealed container and consume it promptly.
Prepare
Wash before cutting, remove the skin and seeds if necessary, and protect varieties that are prone to oxidation with citrus. Can be eaten raw, grilled, chopped, or sautéed.
How to make the most of it
Good pairings
Pairs well with yoghurt, cheeses, nuts, chocolate, citrus fruits, warm spices, salads and white meats.
How to substitute it
If you don't have a banana, it can be replaced with another fruit with a similar balance of sweetness, acidity, and moisture.
Recipes with banana
Mango and banana smoothie with ginger
Vegetarian
Apple, kiwi and banana smoothie with lemon
Vegetarian
Brioche pudding with banana, raspberries and redcurrant jam
Vegetarian Includes 40 min resting
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
