How people eat their bananas is a crowdsourcing experiment asking people to submit a photo of a favourite banana or banana dish. The objective is to showcase the diversity and versatility of the world's most popular fruit. The submitted photos and the stories they tell are displayed below.

If you haven't already done so and would like to submit a photo, go to How do you eat your bananas?

To find out more about the diversity of bananas, go to the portal on the diversity of banana cultivars.

 

TitlePhotoCaptionPhotographer
Karat bananaThe best banana I have ever eaten is the Karat banana. When I was in Pohnpei, in the Federated States of Micronesia, I bought a small bunch of ripe Karat bananas. Everyday I had one banana that I peeled halfway and ate with a spoon, so creamy (and dreamy) this banana is. Fei bananas, the group of unusual bananas to which the Karat banana belongs, are said to be unpalatable when eaten raw. I think it's mostly a question of waiting for them to be at the right stage of ripeness. In banana-importing countries consumers tend to be fussy about how a banana looks. They like a smooth and unblemished peel. I found that the Karat banana was at its best when the peel had started to wrinkle.Anne Vezina, France
Brown sugarI have a confession to make … I am not a big eater of bananas. But in the Philippines, they have a way of preparing them that I particularly like: banana cue (or kyu in Tagalog). Banana cue is a fried banana (usually a Saba type), covered with caramelized brown sugar and served on a stick. As I don’t have a picture of a Filipino banana cue, and Saba bananas are not readily available here in Belgium, I went for my own improvised version: a Cavendish banana, in the peel, sliced open and filled with brown sugar, wrapped in aluminium foil. I put it in the oven at 180 degrees for 20 mins. Not exactly the same as banana cue but still good!Inge Van den Bergh, Belgium
Banana cueOn the left is a photo of the real banana cue Inge is talking about. On the right is the Saba banana most commonly used to make the popular street food. I found a Youtube video showing how to make banana cue. It's in Tagalog but the ingredients are written in English.Gus Molina, the Philippines
TuronAnother popular snack in the Philippines is the turon. It is thinly sliced bananas (usually Saba bananas) dusted with brown sugar, rolled in a spring roll wrapper and fried. Some people add slices of jackfruit.Gus Molina, the Philippines
Banana breakfast

I love bananas, and I eat one practically every day at breakfast. I usually eat a Cavendish but I was happy to come across this Red banana. These are two ways I eat them:
With peanut butter, on a rice cake, corn cake or a bagel, should I be so lucky.
Or
With my spelt, buckwheat, or oatmeal cereal: Here shown with spelt, walnuts and dried apricot.

Karen Lehrer, France
Grilled Zanzi bananasStrolling in the narrow maize-like streets of Zanzibar’s capital Stone Town, chances are high you will bump into bananas under one form or the other. In my case grilled plantains of an unknown variety. I think that they are locally known as “Ndizi kaanga” (literally fried banana)… or maybe there is a more specific name, I’m not sure. Great with fish, meat or “au naturel”!Pascale Lepoint
Three types of banana in one meal

While travelling in Uganda - the world's second largest producer of bananas - I had the unique chance of tasting three very different types of banana in one dish. From left to right: The dessert banana Gros Michel - famous progenitor of the Cavendish banana, fried plantain and the smashed East African Highland Banana - locally known as Matooke.
A banana experience you can only enjoy in Uganda.

Sarah Schmidt, Germany
Grilled bananasI saw those grilled bananas in a market near Vang Vieng, north of Ventiane in Laos. They were called Kluai Nam, possibly a Silk type.Miguel Dita, Brazil