Bananas that remains stubbornly green and hard for weeks are usually classified as cooking bananas or plantains rather than dessert bananas. Unlike the Cavendish, which softens and sweetens as its starch turns to sugar, these varieties remain firm and starchy even as their skins darken. Because of this, they are not eaten raw and instead are treated more like vegetables than fruits.
One key characteristic of these bananas is their dense, fibrous flesh. Even when they reach maturity, they do not undergo the same ripening process, which means they won’t develop the soft, creamy texture most people associate with bananas. Instead, they hold their structure well during cooking, making them ideal for boiling, frying, or baking.
In many tropical regions, bananas that won’t ripen form the basis of everyday diets. They are often served much like potatoes or yams, paired with sauces, meats, or beans. Their high starch content provides energy, and they can be prepared in a variety of ways to suit both savory and sweet dishes once cooked.
Some of the most popular types include plantains, saba, bluggoe, and matoke, each used in different cultural cuisines. For example, in East Africa, matoke is boiled and mashed as a staple dish, while in the Philippines, saba bananas are used in snacks, street food, and desserts. Despite being bananas, their role is closer to that of a grain or tuber.
These varieties when fried, they turn golden and crisp; when boiled, they become soft but not mushy; and when baked, they develop a rich, hearty flavor. They can also be dried and ground into flour, further showing how they are considered staple crops rather than fruits for casual snacking.
Bananas That Won’t Ripen
Green Plantains
These are a staple in many tropical cuisines. Unlike sweet bananas, they remain firm and starchy even as they darken with age. They are used boiled, fried, or baked but never eaten raw since they don’t naturally ripen into a soft, sugary fruit.
Horn Plantains (French Plantain)
Large, thick-skinned, and heavy, horn plantains are another group that won’t ripen in the traditional sense. Even when fully mature, they are dense and require cooking. They are popular for making fried chips and savory stews.
Bluggoe Bananas
This is a cooking banana variety that stays firm regardless of how long it is left off the plant. It has a high starch content and is often boiled or deep-fried. Unlike Cavendish bananas, they don’t convert starch to sugar effectively.
Saba Bananas
Widely grown in the Philippines, saba bananas are square-shaped and chunky. They are always used for cooking—boiled, fried, or made into desserts like banana cue—but they never ripen into a sweet fruit that can be eaten raw.
Macho Plantains
Popular in Latin American cuisine, macho plantains are large, green, and starchy. They may darken with time, but they do not sweeten to the extent of dessert bananas. Instead, they are enjoyed grilled, baked, or mashed.
Fehi Bananas
This Polynesian variety is striking with its reddish-orange peel and flesh. Despite its bright appearance, it remains firm and dry. Fehi bananas are strictly used for cooking, often baked or steamed.
Pisang Awak (Nam Wa)
While sometimes eaten raw in certain regions, Pisang Awak is often too starchy and fibrous to ripen into a sweet, soft banana. In many cultures, it is primarily used for cooking, especially in curries and fritters.
Barangan Plantains
Found in some parts of Indonesia, these plantains are long and firm. They do not soften naturally and are usually processed into flour or used for fried banana snacks.
East African Highland Bananas (Matoke)
This is a staple in Uganda and neighboring countries. Known as “matoke,” these bananas stay hard and starchy and are usually boiled and mashed. They are a cultural staple food rather than a sweet fruit.
Kluai Nam Wah (Thai Plantains)
These bananas are shorter and stubbier than Cavendish but don’t ripen fully. They remain mealy and are typically used in Thai desserts, soups, or fried snacks.
Kalua Bananas
Another Pacific Island variety, kalua bananas are firm, fibrous, and cooking-oriented. They don’t turn sweet even when stored, so they are usually roasted or steamed.
Pelipita Bananas
Native to the Philippines, pelipita bananas are stout and seedier than other plantains. They stay starchy and fibrous, and are used in savory cooking, particularly boiled or fried dishes.
Kandrian Bananas
Found in Papua New Guinea, this banana variety stays fibrous and heavy with starch. It is often baked in earth ovens or boiled, making it a vital staple food source rather than a sweet fruit.
Popoulu Bananas
A Polynesian cooking banana, Popoulu has short, squat fruits with thick peels. They remain firm and dense, even when left for long periods, and are used for steaming, roasting, and traditional dishes.
Cardaba Bananas
Native to the Philippines, Cardaba bananas are similar to saba but larger and more fibrous. They won’t soften or sweeten on their own, making them popular for frying, boiling, and as an ingredient in savory meals.
Nendran Bananas
This South Indian variety is widely grown in Kerala. The fruits are long and thick-skinned, with a firm texture that resists ripening into a sweet banana. They are usually boiled, steamed, or made into banana chips.