Cropped: Bananas

What most people don’t know about bananas could fill a museum.

Photo: Pakorn Lopattanakij / Alamy

In fact, it does: At Le Museé de la Banane on the French island of Martinique, you will discover that bananas have more potassium than any other fruit or vegetable and, despite only containing 100 calories, will leave you feeling full.

Bananas grown in mountainous areas at an altitude of more than 600 meters (or .37 miles) are sweeter than those grown at sea level. A row of bananas is called “a hand.” In parts of Africa, bananas are used to make beer, and in many areas of the world, the banana plant is transformed into clothing, carpets, baskets and ropes. And, unlike most fruit, they do not have a growing season but grow year-round, making them a favorite winter crop.

The majority of the bananas bought in American grocery stores are Cavendish, a kind of middle of the road, heavy, not-all-that-flavorful banana. But, around the world, there are thousands of varieties. Bananas come seeded or seedless, small, sweet, starchy, square, short, round, straight, green, pink, multi-colored, silver and, obviously, yellow. Depending on the variety, bananas can be eaten raw or cooked.

When planting bananas (should you be so lucky as to live in a tropical or semi-tropical climate), they prefer rich, dark soil; lots of mulch; and steady, warm temperatures. They must be planted in clumps or groups away from strong winds and require lots of water; they thrive on humidity.

Although they strongly resemble trees, banana plants are considered a perennial. (Gingers and birds-of-paradise are distant relatives.) Rather than seeds they grow from a bulb or rhizome, and take about nine months to a year to bear fruit.

Bananas are versatile. They are often a baby’s first real food. They can be sliced on your morning cereal or in pancakes (see below). Add them to salads (with avocado, pink grapefruit and a lime-flavored dressing) or serve them with sharp, gooey cheeses. You can make a pie, pudding or cake, or use overly ripe, almost ready-to-throw-out fruit in a sweet bread. With a little imagination, you may never simply “peel and eat” again.

Spiced Banana Pancakes With Maple Caramelized Banana Slices

Bananas flavor these pancakes in two ways: Ripe bananas are mashed into the batter and thin slices are caramelized in maple syrup as a topping. Serve with butter, maple syrup or yogurt. If you prefer fluffier pancakes, you can separate the eggs, whip the whites and fold them into the batter.

The Pancakes:

• 1 large, ripe banana, peeled
• 1 egg
• 1 cup buttermilk
• 2 1⁄2 tablespoons melted butter
• 2 tablespoons maple syrup
• 2 tablespoons plain yogurt
• 1 cup flour
• 1 teaspoon baking soda
• Pinch salt, cinnamon, nutmeg and ginger (about 1/8 teaspoon each)
• Butter or canola oil for greasing the skillet

The Caramelized Banana Slices:

• 1 1⁄2 tablespoons butter
• 2 not overly ripe bananas, peeled and cut into 1⁄2-inch slices
• 2 tablespoons maple syrup Pinch cinnamon, nutmeg and ginger (less than 1/8 teaspoon each)

In a large bowl, mash banana using a potato masher or the back of a large spoon. It’s OK if there are some large lumps. Add egg, butter- milk, melted butter, maple syrup and yogurt. Whisk the mixture together.

In a separate bowl, whisk the flour, baking soda, salt and spices. Slowly whisk the dry ingredients into the wet ones to create a smooth batter. Cover and refrigerate for at least 30 minutes and up to a few hours.

Just before you are ready to make the pan- cakes, heat a heavy skillet over moderate heat. Melt the butter. Add the banana slices and cook 1 minute. Flip the bananas over and sprinkle with the spices. Raise the heat to moderately high and pour the maple syrup on top. Cook 1 to 2 minutes, or until the syrup looks thick and caramelized and the banana slices are tender. Remove from heat.

Heat a large, heavy skillet (cast iron is ideal) or griddle over moderately low heat. Grease the skillet with butter or canola oil. Add a heaping tablespoon or two of batter to the hot skillet (depending on whether you prefer smaller or larger pancakes). Cook for about 2 to 3 minutes, or until bubbles form. Gently flip the pancakes over and cook another 2 minutes or so, until the pancakes are firm. Do not crowd the skillet. Repeat with the remaining batter, keeping the cooked pancakes warm in a 200-degree oven (or serve them as you make them). Serve hot, topped with the caramelized banana slices. Add extra butter, maple syrup and yogurt if you like. Makes about twelve 2-inch pancakes.