Banana

Banana
Musa paradisiaca L.
Musaceae Family

Description of Banana

Banana is a perennial herbaceous plant, often mistaken for a tree, 6.6–29.5 ft (2–9 m) tall. The root system is fibrous with a short rhizome, penetrating 1.6–3.3 ft (0.5–1 m) deep. The pseudostem, formed from leaf sheaths, is 8–16 in (20–40 cm) in diameter, green or reddish. Leaves are large, oblong, 3.3–9.8 ft (1–3 m) long, 12–24 in (30–60 cm) wide, glossy green, often torn by wind. Flowers are gathered in terminal inflorescences (bunches), covered by purple bracts; male flowers at the top, female at the bottom. The fruit is a berry, elongated, curved, 4–12 in (10–30 cm) long, yellow, green, or red, with soft sweet flesh and small seeds (in wild forms). Flowering and fruiting are year-round in tropics, June–October in temperate zones. Propagated vegetatively (root suckers) or rarely by seeds. Cultivars: ‘Cavendish’, ‘Gros Michel’, ‘Lady Finger’.

 

Distribution and Ecology of Banana

Banana originates from Southeast Asia (Malay Archipelago), cultivated for over 7,000 years. Today, it is grown in tropical and subtropical regions (South America, Africa, South Asia, Australia, Caribbean). It prefers loose, fertile soils (pH 5.5–7.0), well-drained, with 8–12 hours of sunlight. Optimal growth temperature is 77–86°F (25–30°C), intolerant of frosts below 32°F (0°C). Yield: 17.8–35.7 tons/acre (20–40 t/ha). Care includes heavy irrigation (5–8 gal/m² or 20–30 L/m² every 3–5 days), organic and potassium fertilization (1.41–1.76 oz/m² or 40–50 g/m²), and protection from banana weevils and Fusarium wilt. Propagated vegetatively (suckers) or seedlings. It depletes soil in monoculture, requiring crop rotation (5–7 years). Can be invasive in tropics if uncontrolled.

 

Raw Materials from Banana

Raw materials include fruits (fresh, dried), skin, leaves, and juice. Fruits are harvested at technical ripeness (green for transport, yellow for consumption), dried at 104–122°F (40–50°C), yielding 15–20%. Skin is collected from ripe fruits, dried at 86–95°F (30–35°C), yielding 10–15%. Leaves are harvested during vegetation, dried in shade, yielding 20–25%. Juice is extracted from fresh fruit flesh (yield 50–60%). Quality standards: fruits free of mold, moisture <12%; skin without darkening, moisture <10%; leaves green, undamaged; juice clear, no sediment. Store fruits at 50–55°F (10–13°C) for 2–3 weeks, dried fruits and skin in dry containers (1–2 years), leaves in cloth bags (1 year), juice in refrigerator (2–3 days). Fruit aroma is sweet, flesh taste is sweet, slightly mealy.

 

Chemical Composition of Banana

Fruits contain carbohydrates (20–25%, glucose, fructose, sucrose), fiber (1–2%), pectins (0.5–1%), vitamins (C up to 10 mg/100 g, B1, B2, B6, E), minerals (potassium 300–400 mg/100 g, magnesium, phosphorus, iron), organic acids (0.3%, malic), flavonoids, serotonin, dopamine. Skin contains fiber (3–5%), tannins (2–3%), flavonoids, trace alkaloids. Leaves contain flavonoids, tannins (3–5%), essential oil (0.1%). Juice contains carbohydrates (15–20%), vitamin C, minerals. Fruit calories: 70–90 kcal/100 g, dried: 250–300 kcal/100 g.

 

Uses and Benefits of Banana

Banana fruits have tonic, antioxidant, cardioprotective, and calming effects due to potassium, magnesium, serotonin, and vitamins. They are used in diets for hypertension, atherosclerosis, anemia, depression, constipation, and stomach ulcers (pectins provide a coating effect). High potassium content helps with cardiac edema and muscle cramps. Skin infusions have anti-inflammatory and antiseptic effects, used for dermatitis, burns, and insect bites. Leaf infusions are used for compresses in skin inflammations. Banana juice improves digestion and is used for gastritis. In cosmetics, fruit flesh and skin moisturize skin and strengthen hair. Consult a healthcare professional before medicinal use.

 

Precautions for Using Banana

Consuming >2.2 lb (1 kg) of fruits daily may cause bloating or diarrhea due to fiber and sugars. Unripe (green) fruits contain resistant starch, which may cause stomach upset. Skin or leaf infusions (>3.4 oz or 100 ml daily) may irritate the stomach lining. Store fruits at moisture <12% and 50–55°F (10–13°C) to prevent spoilage. For children under 3, limit infusions to <0.34 oz (10 ml) daily. People with diabetes should limit intake due to high sugar content. Avoid combining with medications affecting potassium levels without medical consultation.

 

Contraindications for Using Banana

Banana is contraindicated for allergies to Musaceae, diabetes (due to sugars), acute peptic ulcers, pancreatitis, and children under 1 year. External use of skin or flesh is prohibited for eczema, psoriasis, or open wounds. Use cautiously in kidney diseases due to high potassium content.

 

Medicinal Recipes with Banana

1. Juice for gastritis. Drink 3.4 oz (100 ml) banana juice once daily 30 minutes before meals for 7 days.
2. Skin infusion for dermatitis. Steep 0.7 oz (20 g) dried skin in 6.8 oz (200 ml) boiling water for 1 hour, wipe skin twice daily for 5 days.
3. Flesh for burns. Apply 1.8 oz (50 g) banana flesh to affected skin for 20 minutes, rinse, use once daily for 5 days.
4. Leaf infusion for skin inflammation. Steep 0.53 oz (15 g) leaves in 6.8 oz (200 ml) boiling water for 30 minutes, use for compresses twice daily for 7 days.
5. Puree for constipation. Blend 7 oz (200 g) banana flesh, consume throughout the day for 5 days.

 

Cosmetic Uses of Banana

Banana flesh and skin are used in cosmetics for their moisturizing, antioxidant, and nourishing properties, improving skin and hair condition.

1. Facial mask. Mix 1.8 oz (50 g) banana flesh with 0.34 oz (10 ml) honey, apply to face for 15 minutes, rinse, use once weekly.
2. Hair mask. Mix 1.8 oz (50 g) flesh with 0.34 oz (10 ml) olive oil, apply to hair roots for 20 minutes, rinse, use once weekly.
3. Body scrub. Mix 0.7 oz (20 g) dried banana skin with 0.34 oz (10 ml) coconut oil, massage skin for 5 minutes, rinse, use once weekly.
4. Skin toner. Mix 1.7 oz (50 ml) banana juice with 1.7 oz (50 ml) water, wipe face once daily for 7 days.

 

Culinary Uses of Banana

Banana fruits are eaten fresh, dried, in desserts, baked goods, and smoothies. Unripe fruits (plantains) are fried, boiled, or baked. Cultivars: ‘Cavendish’ (dessert), ‘Gros Michel’ (versatile). Store fruits at 50–55°F (10–13°C) for up to 3 weeks, dried fruits up to 1 year.

1. Banana smoothie. Blend 2 bananas (7 oz or 200 g) with 6.8 oz (200 ml) milk and 0.35 oz (10 g) honey, serve chilled.
2. Fried plantains. Slice 2 unripe bananas, fry in 0.68 oz (20 ml) oil for 5 minutes, serve with salt.
3. Banana bread. Mix 3 bananas (10.6 oz or 300 g) with 7 oz (200 g) flour, 3.5 oz (100 g) sugar, and 3.5 oz (100 g) butter, bake at 356°F (180°C) for 40 minutes.
4. Dried bananas. Slice 17.6 oz (500 g) bananas, dry at 104°F (40°C) for 12 hours, store in a dry place.

 

Other Uses of Banana

Banana is used as an ornamental plant in tropical gardens. Leaves are used for food packaging and crafts. Fruits and pseudostems are animal feed. In industry, fruits are processed into flour, chips, and alcohol.