Purple banana varieties have been confusing shoppers and food enthusiasts for years, and I get it.
After more than a decade working with exotic fruits and unusual banana varieties, I've seen the same questions pop up again and again.
Most people stumble across these striking fruits and wonder if they're safe to eat, how they taste, or if they're just regular bananas gone bad.
Let me set the record straight based on years of hands-on experience.
What Are Purple Bananas Really?
Here's the thing - when most people say "purple banana," they're usually talking about red bananas that have deep purple-red skin.
True purple bananas are rare and mostly found in specific regions.
The most common "purple" variety you'll encounter is actually the Red Dacca or Red banana (Musa acuminata).
These beauties have burgundy to deep purple skin with creamy pink or orange flesh inside.
Real purple banana varieties include:
- Blue Java bananas (sometimes called ice cream bananas) - silvery-blue skin that looks purple in certain light
- Saba bananas - thick purple-green skin, primarily cooking bananas
- Plantain varieties - some have deep purple skin when unripe
The confusion comes from lighting and ripeness stages.
Red bananas can look distinctly purple depending on when you catch them.
How Do Purple Bananas Taste Different?
This is where it gets interesting.
Red bananas (the common "purple" ones):
- Sweeter than regular Cavendish bananas
- Hint of raspberry or strawberry flavour
- Creamier, almost custard-like texture
- Less acidic bite
Blue Java bananas:
- Taste like vanilla ice cream, no joke
- Incredibly creamy texture
- Mild banana flavour with sweet vanilla notes
Saba and cooking varieties:
- Starchy, potato-like when green
- Need cooking to be palatable
- Dense, filling texture
- Mild banana flavour when cooked
I've tried them all, and honestly, the sweet varieties blow regular bananas out of the water for desserts.
The cooking ones are game-changers for savoury dishes.
Can You Eat Purple Bananas Raw?
Depends entirely on the variety, mate.
Red bananas: Absolutely. Wait until they're soft with some brown spots. The skin should give slightly when pressed. Peel and eat just like regular bananas.
Blue Java bananas: Perfect raw when ripe. The skin turns pale yellow when ready. These are incredible in smoothies or eaten straight.
Cooking varieties (Saba, plantains): Don't even try it raw. They're starchy, chalky, and about as appetising as raw potato.
Proper preparation for cooking varieties:
- Peel and slice thick rounds
- Fry in coconut oil until golden
- Boil and mash like potatoes
- Grill with a touch of honey
I learned this the hard way years ago - bit into a raw Saba banana and nearly choked on the chalky texture.
Stick to the sweet varieties if you want to eat them fresh.
Where Do You Find Purple Bananas?
Good luck finding them in your average supermarket.
Best sources:
- Asian grocery stores - especially for Saba varieties
- Caribbean markets - red bananas and plantains
- Specialty fruit suppliers - online ordering
- Farmers markets - seasonal availability
Red bananas are your best bet for regular shopping.
They're becoming more common in larger grocery chains, usually in the exotic fruit section.
Blue Java bananas are mostly grown in Hawaii and Southeast Asia.
You'll need to order online or find a specialty tropical fruit supplier.
I've had the most luck with small ethnic markets.
The owners usually know their stuff and can tell you when shipments arrive.
Are Purple Bananas More Nutritious?
The nutritional differences aren't massive, but there are some notable points.
Red bananas typically contain:
- Higher vitamin C levels than yellow bananas
- More antioxidants (anthocyanins give them the red colour)
- Similar potassium levels
- Slightly higher sugar content
Blue Java bananas:
- Lower sugar than red varieties
- Good potassium levels
- Decent vitamin B6 content
Cooking varieties (Saba, plantains):
- Higher starch content
- More filling and substantial
- Good source of complex carbohydrates
- Lower sugar when green
The antioxidant boost from red varieties is legitimate.
Those deep colours aren't just for show - they indicate higher levels of beneficial compounds.
But don't expect them to be nutritional superfoods.
They're still bananas at the end of the day.
Conclusion
Purple banana varieties offer unique flavours and textures that regular yellow bananas simply can't match.
Whether you're after the sweet, creamy red bananas or the vanilla-like Blue Java variety, each brings something different to the table.
The key is knowing which variety you're dealing with and how to prepare it properly.
After years of working with these exotic fruits, I can say with confidence that purple banana varieties are worth seeking out for any serious fruit enthusiast.
