Baby bananas are, as the name suggests, the fruit of a small-fruited variety of the banana tree. Baby bananas are only 6–8 cm long; they are usually sweeter than regular bananas, with a slight apple-like flavor. The peel is the same as that of regular bananas—a rich yellow. The flesh is creamy yellow in color and can be divided into three longitudinal sections.

Healthy baby bananas have smooth skin without brown spots or bruises, also watch out for fine brownish “strings” along the sides or a grayish tinge on the peel, which may be a sign that the banana was exposed to temperatures that were too low or wasn’t stored properly—such a fruit will not ripen further and will begin to spoil quickly. Bananas should be bought while still slightly green; they’ll ripen at room temperature and become sweeter. Bananas are sensitive to bruising and may become overripe or start to rot after just a few days—this process can be slowed by storing them in the refrigerator. Storing them in a less cold part of the refrigerator may cause the peel to turn brown, but it will slow down the softening and spoilage of the flesh. For longer storage, it is recommended to mash the flesh with lime juice and store it in resealable plastic bags in the freezer. This prepared flesh can be used to make sweet desserts, smoothies, pie fillings, and more.

Bananas are eaten raw, dipped in chocolate and other sweet sauces, with dressings, in fruit salads, and in sweet pastries, but they can also be added to hot dishes, meat mixtures, and they can be grilled, fried, stewed, boiled, or baked.

Bananas are rich in vitamins B6 and C, potassium, and fiber. They are very nutritious and easy to digest. Baby bananas are grown primarily in South America, the Caribbean, Asia, and Africa.