This article needs additional citations for verification. Please help improve this grilled banana peppers by adding citations to reliable sources. This article is about banana cultivars commonly used cooked.
Bananas fruit all year round, making them a reliable all-season staple food. Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough. Plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked.
When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled. Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world. As a staple, plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying. Since they fruit all year round, plantains are a reliable, all-season staple food, particularly in developing countries with inadequate food storage, preservation, and transportation technologies.
The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove. Linnaeus originally classified bananas into two species based only on their uses as food: Musa paradisiaca for plantains and Musa sapientum for dessert bananas. This section needs additional citations for verification. Pisang goreng can be coated in batter flour or fried without batter. It is a snack food mostly found in Indonesia, Malaysia, Singapore and Brunei.