Banana vs. plantain: How to tell them apart and where they’re used

They may look alike, grow on the same kind of tree, and even share the same family name (Musa). But bite into one raw and you’ll know the difference right away. The banana is sweet and soft. The plantain is firm, starchy, and needs cooking.

Bananas are the easygoing kind. You peel one and eat it right away. They’re soft, sugary, and perfect for breakfast, desserts, or a quick snack.

Plantains are the serious, work-in-the-kitchen type. They’re larger, thicker, and filled with starch. When raw, they taste more like a potato than a fruit. Give them a little attention—boil, fry, roast, or bake—and they turn golden, sweet, and deeply satisfying.

Quick way to tell them apart

• Bananas peel easily and taste sweet.
• Plantains feel tougher and are less sweet.
• Bananas are best eaten raw.
• Plantains need cooking.

Where they grow
Both need tropical weather to thrive.

Bananas are grown in many parts of the world including India, the Philippines, Ecuador, and Brazil. India is the largest banana producer in the world. You’ll find varieties like Robusta, Rasthali, and Poovan in every fruit shop.

Plantains are popular in tropical regions of Africa, Latin America, the Caribbean, and South India. Most plantains are eaten locally and rarely exported.

Nedran: A southern favourite
Across most of India, bananas are the everyday fruit. They’re easy to find, quick to eat, and available all year.

In the south, especially in Kerala, Tamil Nadu, and coastal Karnataka, plantains have a special place in cooking. The nendran variety is used for pazham pori (banana fritters), baby food, and Kerala’s famous banana chips. Unripe plantains are cooked in curries and stir-fries, while ripe ones are steamed or fried.

Taste and texture
Bananas are sweet, soft, and easy to eat. They’re great with curd, cereal, or a drizzle of honey.

Plantains have a dense, creamy bite when cooked and a mild flavour that soaks up spices beautifully. A ripe plantain turns yellow or black and caramelises when fried, while the green ones are perfect for savoury dishes.

Nutrition check

• Bananas are lighter and sweeter. Plantains are heavier and more filling.
• Bananas have fewer calories and more natural sugar.
• Plantains have more starch and keep you full for longer.
• Both are rich in potassium and fibre.
• Plantains offer more vitamin A.

Bananas and plantains may share a name, but they play very different roles. Bananas are the fruit you eat on your way to work. Plantains are the ingredient that makes dinner memorable. One belongs in your fruit bowl, the other in your frying pan. Together, they prove that family resemblance doesn’t mean sameness—especially in the kitchen.