What is the same fruit as a banana?

December 4, 2025 •

3 min read

According to botanists, the common banana we eat is actually a type of berry. When asking, "what is the same fruit as a banana," the most common and accurate answer is the plantain, a starchy member of the same genus, Musa. While they look very similar, their differences in taste, texture, and culinary use are quite distinct.

Quick Summary

Bananas and plantains are genetically close relatives in the Musa genus, but they are not the same fruit. This article explores the distinctions, including how to differentiate between them in the grocery store and how each is best used in cooking. Understand the unique characteristics of these two tropical fruits.

Key Points

Plantains are the most similar fruit: Plantains are a starchy, less sweet relative of the banana, belonging to the same Musa genus.
Not the same fruit: Despite their similar appearance, bananas and plantains are not interchangeable in cooking due to significant differences in taste and texture.
Cooking is key: Unlike sweet dessert bananas, plantains must be cooked before eating to break down their high starch content.
Ripeness affects use: Green, unripe plantains are starchy and savory, while ripe, yellow-to-black plantains are softer and sweeter, affecting their best culinary application.
Multiple varieties exist: Beyond the standard grocery store banana and plantain, there are many other varieties in the Musaceae family, including red and blue java bananas.
Appearance differences: Plantains are typically larger with thicker skin than the common banana.
Global staple: Plantains are a staple food in many tropical cuisines, where they are treated more like a starchy vegetable than a fruit.

What Defines a Banana Versus a Plantain?

To the untrained eye, a plantain can easily be mistaken for a large, green banana. However, the defining differences stem from their genetics and culinary applications. All plantains are technically bananas, but not all bananas are plantains. The common, sweet dessert banana most familiar to Americans and Europeans belongs to the Cavendish group, while plantains are generally larger, starchier, and less sweet. The key distinction boils down to how they are eaten: bananas are typically consumed raw when ripe, while plantains are almost always cooked.

The Plantain: A Starchy Cousin

Plantains are a staple food in many tropical regions, including Latin America, Africa, and the Caribbean. Their high starch content and low sugar levels make them behave more like a vegetable or potato in cooking. This is why they are often referred to as "cooking bananas". They are a versatile ingredient, used at different stages of ripeness for distinct dishes. Unripe, green plantains are firm and savory, ideal for dishes like tostones (twice-fried plantains). As they ripen and turn yellow or black, they become sweeter and softer, perfect for dishes like maduros (sweet fried plantains). The preparation method is crucial for a plantain, as their starchy composition makes them unpalatable when raw.

Other Members of the Banana Family

Beyond the common banana and plantain, the Musaceae family is diverse, with several other edible and ornamental members. Many are regional varieties that challenge the simple "banana vs. plantain" distinction made in Western cultures.

Examples of Banana Varieties

Red Bananas: A sweet dessert banana with a reddish-purple skin and a flavor often described as a mix between a traditional banana and a raspberry.
Blue Java Bananas: Known as "ice cream bananas," they have a pale blue skin when unripe and a soft, custard-like texture with a vanilla flavor when ripe.
Lady Finger Bananas: Small and sweet, these bananas have a creamy texture and are often sweeter than the Cavendish variety.
Fe'i Bananas: Found in the Pacific Islands, these cooking bananas have vibrant red or orange skin and are from a different wild species than most other bananas.
Manzano Bananas: Also known as "apple bananas," they are short and stout with a sweet, apple-like flavor when fully ripe.

Comparison Table: Banana vs. Plantain


Feature	Common Banana	Plantain (Cooking Banana)
Appearance	Smaller, with thinner, yellow skin when ripe.	Larger, with thicker skin that can be green, yellow, or black.
Taste	Sweet and creamy when ripe.	Starchy and bland when green; sweeter when fully ripe.
Texture	Soft and easy to mash when ripe.	Firm, dense, and starchy, maintaining its shape when cooked.
Best Culinary Use	Eaten raw in desserts, smoothies, and baked goods.	Best eaten cooked (fried, baked, boiled) in savory or sweet dishes.
Ripeness for Eating	Eaten when yellow and ripe.	Edible at all stages of ripeness, requiring cooking at each stage.
Genetic Background	Predominantly derived from Musa acuminata.	Hybrids of Musa acuminata and Musa balbisiana.

The Difference in Preparation

Understanding the distinction between a banana and a plantain is most critical when it comes to preparation. A ripe Cavendish banana is a low-effort snack, requiring only a peel. A plantain, on the other hand, is a culinary project. Its thicker skin is harder to peel, especially when green, and it must be cooked to be palatable. Green plantains are tough and starchy and can be fried to make crispy chips or boiled and mashed for a side dish. Ripe, black plantains are softer and sweeter, often used in fried or baked dessert-like dishes.

Conclusion

When someone asks, "what is the same fruit as a banana?" the best answer is that the plantain is its closest relative. They belong to the same genus and share similar origins, but their divergent culinary uses, taste profiles, and textures make them distinct fruits. Knowing the difference allows you to avoid disappointment in the kitchen and appreciate the unique characteristics of each fruit. While the common dessert banana is a sweet, ready-to-eat snack, the plantain offers incredible versatility as a savory, starchy ingredient in global cuisines.

Outbound Link: Learn more about the taxonomy and history of bananas on the Wikipedia page for Banana.

Frequently Asked Questions

Yes, a plantain is a type of banana, but it is a distinct variety within the same genus, Musa. The main differences are its higher starch content, lower sugar, and the fact that it must be cooked.

The main differences are taste, texture, and preparation. Bananas are sweet and soft when ripe and eaten raw, while plantains are starchy and firm and must be cooked, even when ripe.

It is not recommended to eat a raw plantain. Due to their high starch content, they are unpalatable and tough when uncooked. Cooking is required to make them soft and flavorful.

The taste of a plantain depends on its ripeness. Unripe, green plantains have a savory, starchy, and neutral flavor, while fully ripe, black plantains are softer and much sweeter when cooked.

Look for size and skin thickness. Plantains are typically larger with thicker, tougher skin than the common banana. They are often sold green and can be found near other starchy vegetables.

Yes, the Musaceae family includes many varieties. Some are regional cooking bananas, like the Pacific plantains (e.g., Iholena and Maoli-Popo'ulu subgroups) or the East African Highland bananas.

Both are healthy and contain essential nutrients like potassium and fiber. Plantains tend to be higher in starch, while bananas have more sugar. The healthiness can depend on the preparation method, as plantains are often fried.