1 food , cooking
1.1 fruit
1.2 flower
1.3 leaves
1.4 trunk
food , cooking
fruit
bananas staple starch many tropical populations. depending upon cultivar , ripeness, flesh can vary in taste starchy sweet, , texture firm mushy. both skin , inner part can eaten raw or cooked. primary component of aroma of fresh bananas isoamyl acetate (also known banana oil), which, along several other compounds such butyl acetate , isobutyl acetate, significant contributor banana flavor.
during ripening process, bananas produce gas ethylene, acts plant hormone , indirectly affects flavor. among other things, ethylene stimulates formation of amylase, enzyme breaks down starch sugar, influencing taste of bananas. greener, less ripe bananas contain higher levels of starch and, consequently, have starchier taste. on other hand, yellow bananas taste sweeter due higher sugar concentrations. furthermore, ethylene signals production of pectinase, enzyme breaks down pectin between cells of banana, causing banana soften ripens.
bananas eaten deep fried, baked in skin in split bamboo, or steamed in glutinous rice wrapped in banana leaf. bananas can made jam. banana pancakes popular amongst backpackers , other travelers in south asia , southeast asia. has elicited expression banana pancake trail places in asia cater group of travelers. banana chips snack produced sliced dehydrated or fried banana or plantain, have dark brown color , intense banana taste. dried bananas ground make banana flour. extracting juice difficult, because when banana compressed, turns pulp. bananas feature prominently in philippine cuisine, being part of traditional dishes , desserts maruya, turón, , halo-halo or saba con yelo. of these dishes use saba or cardaba banana cultivar. bananas commonly used in cuisine in south-indian state of kerala, steamed (puzhungiyathu), made curries, fried chips (upperi) or fried in batter (pazhampori). pisang goreng, bananas fried batter similar filipino maruya or kerala pazhampori, popular dessert in malaysia, singapore, , indonesia. similar dish known in united kingdom , united states banana fritters.
plantains used in various stews , curries or cooked, baked or mashed in same way potatoes, such pazham pachadi prepared in kerala.
seeded bananas (musa balbisiana), 1 of forerunners of common domesticated banana, sold in markets in indonesia.
flower
banana hearts used vegetable in south asian , southeast asian cuisine, either raw or steamed dips or cooked in soups, curries , fried foods. flavor resembles of artichoke. artichokes, both fleshy part of bracts , heart edible.
leaves
banana leaves large, flexible, , waterproof. used ecologically friendly disposable food containers or plates in south asia , several southeast asian countries. in indonesian cuisine, banana leaf employed in cooking method called pepes , botok; banana leaf packages containing food ingredients , spices cooked on steam, in boiled water or grilled on charcoal. in south indian states of tamil nadu, karnataka, andhra pradesh , kerala in every occasion food must served in banana leaf , part of food banana served. steamed dishes impart subtle sweet flavor. serve wrapping grilling food. leaves contain juices, protect food burning , add subtle flavor. in tamil nadu (india) leaves dried , used packing material food stuffs , making cups hold liquid foods. in central american countries, banana leaves used wrappers tamales.
trunk
the tender core of banana plant s trunk used in south asian , southeast asian cuisine, , notably in burmese dish mohinga.
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