Understanding the Many Varieties of Small Bananas
The phrase "little banana things" can refer to several different types of miniature bananas, each with its own unique characteristics. The most likely candidate you've seen in a specialty market or on vacation is the Lady Finger banana, but it's not the only one. Other varieties like the Manzano and Burro are also smaller than the ubiquitous Cavendish and have distinct tastes and applications.
The Lady Finger Banana: The Most Common "Baby Banana"
One of the most common answers to the question "what are those little banana things called?" is the Lady Finger banana. This variety is often explicitly labeled as "baby bananas" or "mini bananas" in stores. Originating in Malaysia and Indonesia, they are known for their sweet, creamy flavor and thin skin.
- Appearance: Lady Finger bananas are typically 4 to 5 inches long with a slender, finger-like shape. Their skin is a bright yellow that develops tiny brown freckles when fully ripe.
- Flavor Profile: They are noticeably sweeter and creamier than standard Cavendish bananas, with hints of honey and a delicate aroma.
- Culinary Uses: Excellent for fresh snacking, fruit salads, and desserts. They are also known for not browning as quickly as larger bananas after being cut.
The Manzano Banana: The Apple-Banana Hybrid
Another contender for the small banana you've encountered is the Manzano banana, sometimes called the "apple banana". This variety offers a delightful and tangy surprise for those used to the mild sweetness of the Cavendish.
- Appearance: Manzano bananas are short, chubby, and about half the size of a standard banana. The skin is thick and turns dark yellow or even black when perfectly ripe.
- Flavor Profile: As the name suggests, a ripe Manzano has a distinct, slightly tangy flavor reminiscent of both apples and strawberries.
- Culinary Uses: Best eaten when the skin is black and the fruit is soft and sweet. They are perfect for fruit salads, baked goods, or enjoyed on their own.
The Burro Banana: The Starchy, Lemony Banana
While not always as small as Lady Fingers or Manzanos, Burro bananas are shorter and more angular than Cavendish bananas, fitting into the "little banana things" category for some.
- Appearance: Burro bananas are typically shorter and chunkier with a squared-off shape. The skin ripens from green to yellow, often with black spots.
- Flavor Profile: When ripe, they have a creamy texture and a tangy, lemony taste that sets them apart from other sweet bananas.
- Culinary Uses: They are versatile and can be eaten raw when ripe but are also excellent for cooking, frying, or grilling in both sweet and savory dishes.
Comparison of Small Banana Varieties
| Feature | Lady Finger Banana | Manzano Banana | Burro Banana |
|---|---|---|---|
| Alternate Names | Baby Banana, Sugar Banana, Niño | Apple Banana, Pear Banana | Burro Plantain |
| Appearance | Slender, thin skin, bright yellow | Short, chubby, thick skin, blackens when ripe | Short, angular, chunky, squared shape |
| Flavor Profile | Very sweet, creamy, hints of honey | Sweet and tangy, hints of apple and strawberry | Creamy, tangy, lemony flavor when ripe |
| Texture | Soft, dense, and creamy | Velvety and soft when ripe | Creamy and dense |
| Best Ripeness | Yellow with dark freckles | Skin is dark brown or black | Yellow with black spots |
| Primary Uses | Snacking, fruit salads, desserts | Snacking, fruit salads, baking | Eating raw (when ripe), cooking, frying |
The Importance of Latin American and Caribbean Varieties
Across Latin America and the Caribbean, many small banana varieties are staples in local cuisines. For instance, in Puerto Rico, the "Guineo niño" is a small banana variety commonly used. Understanding the names and uses of these fruits often requires consulting international or specialty grocery stores where they are more readily available. The term "finger banana" itself can be an umbrella term for a variety of small, sweet bananas, including some that are not as well-known outside of their native regions.
The Cooked "Little Banana": A Closer Look at Plantains
While usually larger, unripe plantains are often mistaken for small bananas, as their size can overlap with ripe miniature varieties. Plantains are a starchy cousin of the dessert banana and are almost always cooked before eating. When green and unripe, they are hard and potato-like, perfect for making savory dishes like tostones. As they ripen and turn yellow with black spots, they become sweeter and can be used for caramelized dishes like platanos maduros. For those wondering about the starchy, cooked versions of "little bananas," they are likely encountering plantains, which are essential to many global cuisines, especially in Latin America and Africa. A good resource for understanding their uses in different cuisines is AllRecipes.com.
Conclusion: The World of Small Bananas is Diverse
Ultimately, the answer to "what are those little banana things called?" is not a single name but rather a delightful list of possibilities. Whether you're thinking of the super-sweet Lady Finger, the tangy Manzano, the lemony Burro, or even a starchy plantain, the world of miniature bananas is vast and full of flavor. Each offers a unique taste and culinary experience, encouraging exploration beyond the common Cavendish variety.
