Red bananas, also known as red dacca bananas, are relatives of the more common yellow Cavendish banana. These small bananas have a strong, sweet flavor with a “fruity” overtone, and they can be eaten raw or baked or stewed. The best red bananas have a dark color with no cracks, dark spots, or mushiness, and the fruit inside the peel should be off-white with a pink tinge. Raw fruit can be consumed at any stage of ripeness, but firm bananas are preferable for cooking. These bananas can be stored in the same way as regular yellow bananas, ripening at room temperature for several days.
The red banana is also known as the red Cavendish banana, red Dacca banana, or red Claret banana. Some marketers refer to this fruit as the Cuban red Cavendish or the Jamaican red banana, depending on where it is grown. Despite their names, red bananas are widely grown in Asia, Central America, and South America, with Costa Rican bananas being particularly popular.
These brightly colored bananas are smaller than most supermarket varieties in North America, measuring only 5 to 8 inches (13 to 20 cm) in length. They have a strong banana flavor that lingers even after cooking, with raspberry or mango overtones. They can be fried, used in breads, or stewed as a dessert. Red bananas are also delicious when eaten raw, either on their own or in fruit salads.
Smooth, unblemished peels with minimal spotting or bruising characterize the best red-skinned bananas. Red bananas with uneven dark spots, a mushy texture, or cracks and holes in the peel should be avoided, as should any banana that is completely black or has a moldy stem. Good specimens have opaque, off-white fruit with a light pink or orange tint when peeled, and no mushy or translucent spots.
These bananas darken in color as they ripen, with unripe bananas having a light red peel and ripe bananas having a dark purple purple peel. Although less ripe specimens may appear more appealing on the surface, they usually have an astringent taste when eaten raw. Look for firm specimens with a medium to dark red peel when buying red bananas for cooking. However, slightly mushy bananas for baking or smoothies will not affect the final product.
Refrigeration will keep these bananas fresher for longer, but it will change their flavor. Whenever possible, purchase red bananas that are slightly underripe, then let them ripen at room temperature. Bananas should be kept away from other fruits, such as apples and pears, because the gas that bananas produce as they ripen can spoil other fruits.