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Welcome to the cool banana hub.  Thanks for visiting. Do you know that bananas are one of the most popular fruits in the world?  Not only are we good for you, but we’re also easy to peel, carry and eat and we’re nature’s most perfect snack food.

There’s more to us than just our cool crescent shape, smooth, yellow, soft, pliable skin and edible, seedless, creamy-white, sweet flesh. You'd better believe it!

Did you know we come in green and red colours too? Cool. And although most of us are about 20cm long and 4-5cm wide, we can be as short as 15cm (that's cool) or as long as 25cm (even cooler) – it just depends on our variety.


In Australia you can buy us all year round but we're most plentiful March and November.


Did you know?

  • We've been around for thousands of years
  • We don't actually grow on trees. We're grown on giant herbs related to the Lily and Orchid family
  • Alexander the Great was said to have loved us so much that he insisted we hang out with him on his travels through India
  • We've got twice as much vitamin C as those apples, pears and grapes
  • We also have natural fruit sugars which give you fast bursts of energy – that's why athletes don't leave home without us
  • We're great for babies and toddlers too because we're so easily digested.
  • Bananas aren't just yummy to eat? The banana plant is really amazing because we can use almost every part of it! The leaves are great for wrapping food before cooking, the flowers can be made into medicine, the stem fibres can be made into cloth, and the oil is used in some soaps and perfumes! It's like a superhero plant!


At your local greengrocer we're sold by our variety, colour and use. Our biggest bunch is the Cavendish clan – you know, the long, thin yellow ones. . Then there's the Lady Fingers (they're short and plump) They're called dessert-type bananas because of their sweetness. Other dessert-type bananas are Ducasse (sounds like a great name for a cool car). Let me introduce you to them individually.

Cavendish (sold simply as Bananas!)
We are the most commonly sold banana in Australia.  We're long (20-25cm) and thin (4-5cm) and our skin is green and turns yellow when ready to eat..

Lady Finger
We're a sweet banana – you'll like us. When ready to eat, we have bright yellow skin and creamy flesh. We are small and squat, easy to peel and easy to eat.  But we know that good things come in small parcels!

Senorita Bananas
This variety is also known as Monkoy bananas and like miniature bananas, and are only 8-10 cm long. Thin skinned with a deliciously creamy, smooth and firm flesh.

Red types or Red Daccas
We're also new kids on the block and people say we have attitude because we're red, but we're just misunderstood. We're similar to yellow bananas except our skin is red and we have a very sweet red to pink flesh – we're a great dessert-type banana.

We're sold green and used as a vegetable and we're usually much longer and fatter than Cavendish, Lady Finger, and Red Dacca. We have a thick green skin and starchy flesh and are generally used in Asian cooking.

Why Bananas Are Good To Eat

  • We are packed with carbohydrates. Athletes eat us because we're a good way to get the kind of good carbohydrates that power muscles.  So, if you are feeling a bit tired, grab a banana.
  • We're a rich source of potassium which helps keep your heart, nervous system and kidneys healthy
  • We provide you with vitamin C, an essential antioxidant vitamin.
  • We're a good source of vitamin B6. This vitamin is good for the nervous system, for healthy skin and to produce energy in the body.
  • We're also a good source of dietary fibre.
  • We are classified as low GI (Glycaemic Index) which means we are great for long-lasting energy.
  • Contrary to popular belief, bananas have virtually no fat and it would be almost impossible to get fat on bananas. 100g banana has 380kJ.

How They are Grown and Harvested

Our parent plants are palm-like, soft-stemmed herbs which can grow very tall. They are classed as herbs because they don't have a strong woody stem. They grow best in warm, humid conditions where there's good soil drainage. Although they are a long-lasting plant -each of their stems only flowers and bears fruit once.

After planting our parents will start to produce us in about 12-18 months.

We grow in layers in a large bunch of 150-200 bananas which hang down from the point where the leaves are attached to the banana plant.  Each bunch is cut into hands of 10 or more bananas. There can be up to 16-20 hands per bunch. 

We're harvested when we're mature but still green. This is because if we're allowed to ripen on the plant we tend to split and bruise easily. To protect us from damage and to help us grow, a plastic bag is placed over each new bunch as it appears.

We're harvested by hand and it usually takes two people working together to do this because each bunch weighs an average of 35-50 kilos. After harvest, the stems are cut down to make room for new growth.

Bananas are sent to markets across Australia where we're ripened in large storage rooms under controlled conditions. Ethylene gas, which is a natural gas given off by all ripening fruit, is used to ensure we ripen evenly.

Choosing Bananas

It's best to select a range of us at different stages of ripeness. That way we won't all ripen at once, and make sure you choose those of us with shiny, unblemished skins.

How to Keep Bananas

Ripen us in a fruit bowl at room temperature, out of direct sunlight. When ripe we can be stored in your fridge. Our skins will turn black with the cold but our flesh will be unaffected.

Prime Growing Areas

History of Bananas

In Australia, we're mostly grown in Queensland, northern New South Wales, the Northern Territory and Western Australia, and we have a long and interesting history in this country. Over 100 hundred years ago Chinese immigrants, who originally came to work in the Australian gold fields, used wild bananas growing around Innisfail and Cardwell in north Queensland to commence the first commercial plantings around 1883. Cultivated varieties were then brought in from Fiji and by 1890 the Cairns district had produced some 15 million bunches which represented over half of Queensland's production.

The plantations run by the Chinese had disappeared by the early 1900's but by this time the industry had become firmly established in south east Queensland and northern New South Wales. These two areas dominated production until the late 1970's. See Prime Growing Areas for where we're grown today.

Fun Ways to Eat and Cook Bananas

Like I said, we are the best snack food so add us to your school lunch box, eat us before sport or after school for an sweet hit of energy.

  • Blend us with milk or almond milk, yoghurt and honey in a super smooth smoothie.
  • Serve bananas sliced over hot porridge or your favourite breakfast cereal.
  • Use mashed bananas in muffins, a banana cake or banana bread.
  • For an extra sweet treat for parties, dip us into melted chocolate.
  • Blend bananas with custard or yoghurt and make into cool popsicles.

Try these easy banana recipes from Sydney Markets: