At first glance, banana and plantain might look like twins, but once you taste them, you’ll realise they’re more like distant cousins. If you’ve ever wondered what the difference between banana and plantain is, here’s what you need to know about these tropical treats.
While banana is often enjoyed as a sweet fruit, plantain is a bit more complex and has more range in terms of flavour.
Same, Same or Different?
These fruits trace their roots back to Southeast Asia, where they’ve been cultivated for thousands of years. However, plantains have a slightly different journey, making their way through Africa and later into the Caribbean and Latin America, where they became an essential ingredient in local diets.
Both belong to the Musa genus, which produces about 83 different flowering plants, including bananas and plantains. While banana is often enjoyed as a sweet fruit, plantain is a bit more complex and has more range in terms of flavour.
Banana vs. Plantain
Bananas are naturally sweet, high-energy and require zero prep. You usually don’t have to wait for bananas to hit a certain stage of ripeness before enjoying them, though, some prefer bright yellow bananas and others prefer them when they’ve turned spotty, brown and slightly sweeter — hello, banana bread!
Plantains, on the other hand, are entirely different. They’re less of a grab-and-go fruit and more of a wait until they ripen, and while it might sound inconvenient, this is one of the benefits of this starchy fruit — they’re incredibly versatile.
Each stage offers a completely different flavour profile…
When plantains are green, they’re firm and starchy — think of them as a tropical potato. They’re perfect for making crispy tostones (fried plantain slices) or adding substance to a stew. As plantains ripen and turn yellow, they start to sweeten slightly. At this stage, they’re ideal for dishes like ‘maduros,’ where they’re fried until caramelised and soft. When they’re fully ripe, turning almost black, they’re at their sweetest and work wonders in desserts or sweet-savoury side dishes. Each stage offers a completely different flavour profile, making plantain one of the most versatile ingredients.
Pass the Plantain!
While banana is usually eaten raw, plantain is rarely consumed uncooked due to its dense, starchy nature. Plantain is a key ingredient in many African, Caribbean and Latin American cuisines, with each region incorporating them into different dishes. In countries where people are less familiar with this versatile fruit, they are sometimes referred to as ‘cooking banana’ or ‘plantain banana.’
In West Africa, you’ll find them grilled, boiled or fried. Here, plantain is often served with rich, spicy stews or meat dishes. Kelewele, for example, is a popular Ghanaian street food where plantain is cubed, seasoned with spices like ginger and cayenne, and then fried.
Plantain chips are a popular way of enjoying this ingredient.
In the Caribbean, plantain takes centre stage in sweet and savoury dishes. Mofongo is a Puerto Rican dish where mashed, fried green plantains are mixed with garlic, pork cracklings, and sometimes seafood, creating a dish packed with flavour. Meanwhile, in countries like the Dominican Republic and Cuba, plátanos fritos (fried sweet plantains) are a beloved side dish that pairs well with almost anything.
In Latin America, plantains are equally beloved. Mexican cuisine features molotes, where mashed plantains are stuffed with cheese or meat, then fried for a crispy exterior and a soft, flavourful centre. In Venezuela, tajadas (fried plantain slices) are a must-have with meals, bringing a touch of sweetness to savoury dishes.
While plantain isn’t widely sold in South Africa, specialised food markets are available in certain provinces where Ghanaian, Ethiopian and Nigerian cuisine is popular. Plantain chips are one of the popular ways of enjoying this ingredient. The snack can be purchased at Food From Home (they also sell raw plantain), NaijaMarket, Vitalife Health, and more stores.
