Which Group Is Plantain? Exploring the Banana Family

January 9, 2026 •

3 min read

Interestingly, over 85% of the world's banana-family crops are actually plantains, a starchy tropical fruit that belongs to the Musaceae family. A common point of confusion, the question of which group is plantain is easily clarified through botany.

Quick Summary

Plantains are starchy tropical fruits belonging to the Musaceae family, the same plant family as bananas. Due to their high starch content and firm texture, they are cooked and eaten as a staple vegetable in many cuisines.

Key Points

Musaceae Family: The edible plantain belongs to the Musaceae family, the same family that includes bananas.
Not a Weed: The edible plantain fruit is unrelated to the common grassland herb also called plantain (Plantago).
Higher in Starch: Unlike sweet bananas, plantains are starchier, less sweet, and require cooking before eating, though they can be prepared for both savory and sweet dishes.
Culinary Versatility: The flavor and texture of a plantain change significantly as it ripens, from a firm, starchy vegetable when green to a soft, sweet fruit when black.
Nutrient-Dense Staple: As a primary carbohydrate source for many cultures, plantains are rich in vitamins (A, C), minerals (potassium), and dietary fiber.

Plantain's Place in the Plant Kingdom

When asking "which group is plantain?", the answer lies within its botanical classification. Plantains belong to the Musaceae family, which also includes the common dessert banana. While the common banana is often consumed raw, the plantain is a starchier cultivar that requires cooking. The confusion often arises because the term "plantain" is sometimes used colloquially for all cooking bananas, though botanically, true plantains refer to certain cultivars within the Musaceae family. The scientific name for many cultivated plantains is Musa × paradisiaca, which is a hybrid of two wild banana species, Musa acuminata and Musa balbisiana.

It is crucial to distinguish this tropical fruit from the unrelated herbaceous plant also called plantain (Plantago), which belongs to the Plantaginaceae family and is a common weed with broad leaves. This unrelated plant has given rise to a significant amount of historical confusion, but it is clear from both its appearance and biology that it is not the edible, banana-like fruit.

Key Differences Between Plantains and Bananas

Despite belonging to the same family, plantains and bananas possess several notable differences in appearance, taste, and culinary use.


Feature	Plantain	Banana
Appearance	Larger, more angular, and with a thicker skin.	Typically smaller, more curved, and with a thinner skin.
Texture	Starchy and firm, similar to a potato, especially when green.	Soft and creamy when ripe.
Flavor	Less sweet than bananas, especially when green. Becomes sweeter as it ripens, but still retains an earthy flavor.	Very sweet, with a distinct tropical sweetness that intensifies as it ripens.
Culinary Use	Must be cooked before consumption and is used extensively in both savory and sweet dishes.	Primarily eaten raw as a snack or dessert ingredient.
Ripeness	Edible and commonly used at various stages, from green to black.	Best eaten when yellow and ripe; green bananas can be bitter.

How to Cook Plantains by Ripeness

This versatility is one of the plantain's greatest strengths, allowing it to function as a staple food in many cuisines around the world. The stage of ripeness dictates the best cooking method and the resulting flavor and texture.

Green (Unripe) Plantains

When the skin is green and firm, the plantain is at its starchy peak, resembling a potato.

Fried (Tostones/Patacones): Slice thinly, fry once, smash flat, then fry again until golden and crispy.
Boiled or Mashed: Cooked until tender, they can be mashed into a savory dish like mofongo in Puerto Rico.
Chips: Thinly sliced and fried for a crunchy, savory snack.

Yellow (Semi-Ripe) Plantains

With a yellowing skin and some black spots, the plantain starts to sweeten slightly but remains firm.

Baked or Fried: Ideal for dishes that require a balance of sweet and savory, such as fritters.
Stews and Curries: Adds a unique texture and subtle sweetness to savory stews.

Black (Fully Ripe) Plantains

When the skin is almost entirely black, the plantain is at its sweetest and softest.

Fried (Maduros): Sliced and fried until caramelized and soft.
Desserts: Their natural sweetness makes them perfect for sweet dishes like plantain bread, cakes, or baked with butter and cinnamon.

Global Importance and Nutritional Profile

Across Africa, the Caribbean, and Latin America, plantains are a critical dietary staple, providing sustained energy and important nutrients. From Ghanaian fufu to Cuban maduros, they are deeply integrated into many cultures' foodways.

Nutritionally, plantains offer a significant amount of complex carbohydrates, which provide a slow release of energy. They are a rich source of vitamins A, C, and B6, as well as potassium and magnesium. The fiber content also aids in digestive health. Compared to ripe bananas, green plantains typically have a lower glycemic index, which can be beneficial for managing blood sugar levels. This nutrient-rich profile solidifies the plantain's role as a vital food source.

Conclusion

To answer the question, "Which group is plantain?", the clear botanical classification places it firmly in the Musaceae family, alongside its cousin, the banana. While related, key distinctions in starch content, sweetness, and culinary applications set them apart. As a versatile and nutritious staple in many tropical regions, the plantain's ability to be used in countless savory and sweet preparations makes it a standout ingredient deserving of its own culinary recognition. For more information on plantain classification, the Royal Botanic Gardens, Kew offers an authoritative plant database detailing the Musa genus.

Frequently Asked Questions

No, while they are in the same Musaceae family, they are not the same. Plantains are starchier and less sweet than bananas, and they must be cooked before consumption.

The most widely accepted scientific name for many cultivated plantain varieties is Musa × paradisiaca. It is a hybrid of two wild banana species.

Generally, no. Plantains are high in starch and not palatable when raw. They must be cooked to be properly digested and to develop their flavor.

Botanically, it is a fruit, but culinarily, it is used more like a vegetable due to its starchy content. The way it is used in recipes often dictates how people categorize it.

A plantain's skin color is the best indicator of ripeness. Green is unripe and starchy, yellow indicates it is semi-ripe, and black means it is fully ripe and at its sweetest.

Plantains are an excellent source of complex carbohydrates for sustained energy, and they are rich in potassium, vitamin C, vitamin A, and dietary fiber. The resistant starch in green plantains is also good for gut health.

Green plantains are best for savory dishes and hold their shape well, making them ideal for frying into crispy tostones or boiling. Ripe, black plantains are sweet and soft, perfect for frying into maduros or baking into desserts.