Plantain: The Starchy Cousin
Often mistaken for a large, green banana, the plantain is the most direct relative to the common dessert banana and arguably the number one answer to the question, "which fruit is like a banana?". Both are members of the same botanical family, Musaceae. The primary difference lies in their starch content, which is much higher in plantains, making them less sweet and typically inedible raw. Plantains are a culinary staple in many tropical regions, where they are treated more like a vegetable than a fruit. They can be cooked at any stage of ripeness.
- Green (Unripe) Plantains: Very starchy and firm, similar to a potato. They are often fried into crunchy chips or flattened and fried again to make savory tostones.
- Yellow and Black (Ripe) Plantains: As the skin darkens, the starch converts to sugar, making the fruit sweeter and softer. These are often fried into sweet and caramelized maduros or baked for desserts.
- Nutritional Profile: Plantains are an excellent source of dietary fiber, potassium, magnesium, and vitamin C.
The Pawpaw: North America's Tropical Treat
The pawpaw (Asimina triloba) is the largest edible fruit native to North America and often called the "poor man's banana" or "custard banana". Despite its banana-like appearance, its flavor is a unique blend of banana, mango, and pineapple, with a creamy, custard-like texture. However, pawpaws are known for being extremely perishable, which is why they are rarely found in major grocery stores. You'll typically find them at local farmers' markets in the late summer and early fall.
- How to Enjoy Pawpaws: Since the flesh is already custard-like, it is perfect for smoothies, ice cream, and puddings. It can also be baked into quick breads as a substitute for banana.
- Caution: Both the skin and seeds of the pawpaw are toxic and should not be eaten.
Monstera Deliciosa: The Fruit Salad Plant
The fruit of the Monstera deliciosa plant, more commonly known as the Swiss Cheese Plant, offers a flavor profile reminiscent of a fruit salad, with notes of pineapple, mango, and banana. The fruit is composed of hexagonal scales and, like the pawpaw, is toxic when unripe. It ripens slowly, with the scales peeling back to reveal the soft, edible flesh, which resembles a corn cob.
Jackfruit: The Meaty Alternative
Jackfruit is a large tropical fruit known for its high starch content and sweet flavor when ripe, sometimes described as mimicking a banana. When unripe, its stringy, fleshy texture makes it a popular meat substitute in vegan and vegetarian cooking. The ripe fruit can be eaten fresh and has a distinctly sweet, fruity aroma.
Banana Passionfruit: The Tangy Surprise
Don't be fooled by the name; the banana passionfruit (Passiflora tarminiana) has an elongated, banana-like shape but a tart, tangy flavor more akin to a passionfruit. It is a fast-growing vine that produces vibrant flowers and edible pulp with many seeds. It's used in juices, smoothies, and desserts, offering a zesty alternative to the traditional banana flavor.
A Quick Comparison of Banana-Like Fruits
| Fruit | Taste Profile | Texture | Best Use | Availability |
|---|---|---|---|---|
| Dessert Banana | Sweet, mildly fruity | Soft, creamy | Raw snacking, smoothies, baking | Widespread |
| Plantain | Mild, starchy (unripe); Sweet, concentrated (ripe) | Firm, potato-like (unripe); Softer, carmelized (ripe) | Cooked in savory dishes (green), fried desserts (ripe) | Widespread in tropical food sections |
| Pawpaw | Tropical blend of banana, mango, pineapple | Custard-like, soft | Raw, pureed for ice cream, puddings, smoothies | Limited, seasonal, mostly at farmers' markets |
| Monstera Deliciosa | Fruit salad-like (pineapple, banana, mango) | Soft, juicy | Raw, smoothies, jams (when fully ripe) | Rare commercially, needs long ripening |
| Jackfruit (Ripe) | Sweet, fruity, like a banana | Soft, bready | Raw snacking, desserts | Found in Asian markets |
| Banana Passionfruit | Tart, tangy, zesty | Juicy, seedy pulp | Juices, smoothies, desserts | Specialized tropical markets |
Other Notable Mentions
In addition to the main alternatives, a few other fruits offer subtle similarities or functional overlaps with bananas:
- Fe'i Bananas: These cooking bananas from the Pacific are typically eaten roasted or boiled and are not related to modern banana cultivars.
- Cooking Bananas: A general term for various starchy banana cultivars that are cooked, with plantains being a specific type.
- Winter Banana Apples: This variety of apple has a distinct banana-like or tropical aroma when perfectly ripe.
Conclusion: Finding the Right Banana Substitute for You
The term "fruit is like a banana" can refer to several different qualities, from a similar creamy texture to a comparable flavor profile. For those seeking a starchy vegetable-like option for savory cooking, the plantain is the clear choice. If a creamy, tropical-flavored dessert ingredient is desired, the pawpaw or monstera deliciosa fruit are excellent, albeit rarer, options. For a sweeter, bread-like texture, ripe jackfruit fits the bill, while banana passionfruit offers a tangy twist for beverages. The wide array of banana alternatives ensures that whether you're dealing with an allergy or simply looking to expand your culinary horizons, there is a perfect fruit waiting to be discovered.
For more details on the differences and culinary uses of these related fruits, see this resource from the U.S. National Library of Medicine: Musa species nutritional data.
