banana's! that are way too small?

Question

i had this banana that was really small. Where is it from?

Answer 1

To: miamiwin in order to avoid plagarism when you cut 'n paste the answer then you need to put the source.
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Baby Bananas, also known as Oritos, Lady Fingers and Manzanos, received their name because they resemble the hands of small children--plump and short. These subtropical varieties of bananas are grown at higher altitudes. The peel has a yellow-pinkish cast. Quite sweet, these bananas taste best at full ripeness, when the peel is freckled with sugar spots.
http://www.dole.com/Products/Products_Detail.jsp?CatGroupID=1&ID=240
They originated in Equador open the PDF link and scroll down to page 6
http://www.bdfoods.co.uk/images/bdfl_prov.pdf
******NOTE******
Plantains are know more for cooking rather than eating them fresh as a banana
Plantains, also known as “potatoes of the air” or “cooking bananas,” are extremely popular in Latin American countries as well as parts of Africa, Asia, and India. They are close relatives of bananas, but are longer, have thicker skins, and are typically eaten cooked instead of raw.
The skin of plantains ranges in color from green and yellow to brownish black, while their flesh varies from cream to salmon-colored. While green, the plantain is considered a starch; later, when it is ripe and brownish black, it is considered a fruit. South American Indians boiled the plantain peels and drank this liquid as a remedy for colds.
http://www.puritan.com/vf/healthnotes/HN_live/Food_Guide/Plantains.htm

Answer 2

Plantains are not small. They are larger than regular bananas
There over 1000 types of bananas in the world, many of them differing slightly in appearance, size, taste and use. A main difference exists between two types of bananas, those that you can immediately eat, sometimes called dessert bananas, and those that need to be cooked prior to eating and are higher in starch, called plantains. Again, the number and types that fall into these two subgroups are striking. There are a few types that are easily distinguishable in a basic grocery store.

You may notice in the dessert bananas category that you can find a bunch of different sizes and shapes. Red bananas, with a bright red peel that turns to brown are becoming increasingly popular. These may be found in small or large sizes. A deeper shade and a few brown spots usually indicate that these are quite ripe.

Another of the popular types of bananas that is immediately edible is the baby banana. These are frequently sold in small bunches of eight to ten bananas and may be more expensive than the average fruit-banana, which most people can easily identify in the grocery store. The fruit banana is usually about 6-12 inches (15.24-30.48cm), starts as a green color, and begins to turn yellow with brown spots as it ripens. Both baby and fruit bananas are ripe when there is no longer any green on the peel.

Even though we call these types of bananas "eating bananas," you certainly can cook them in lots of different ways. They typically do make dessert type foods like banana cakes, breads or muffins. When you cook bananas, especially in recipes where you might be frying them at higher temperatures, it’s fine to use a slightly green banana. You want a bit of the firmness to remain. On the other hand, if you are making muffins, cake or breads, a riper banana tends to be the best choice. In fact if you have two or three bananas that are almost all brown on the peel, these are perfect for use in most baked recipes.

Plantain types of bananas are not used as often in the US, but make up an important staple and starch source in many other countries. These do need to be cooked, and depending upon the type and region in which they are grown, they may have only a slightly sweet, to a very sweet flavor. They’re often used as cooks in the US might use potatoes, fried, added to stews or soups, or baked. If you see these in the grocery store, you’ll note that most plantains are much larger and heavier than the typical dessert banana.

Large plantains can be over a foot (30.48cm) long, and are usually thicker than their dessert cousins. Peel colors can vary from yellow, green or reddish brown, and they can be used whether they are fully green or fully brown. Usually riper plantains are sweeter. You can find a number of ethnic cuisine recipes that make use of plantains, and these types of bananas can be fun to try; just don’t try to eat them uncooked, as they can cause indigestion.

Answer 3

I don't know names but the local bananas in south Texas are very small and very potent when ripe. Probably can google it and find out.

Answer 4

Asians are known for their small bananas

Answer 5

In hawaii and most other places outside the US they have apple bannanas and many other sizes of edible plantains etc .. I used to only eat mini bannanas in Hawaii on the Big I for a few years, sweet creamy delicious, strawberry & ice cream were two of many varities.
ALOHA:-)

Answer 6

i think its call a plantain, and i think its from the same place as regular bananas

Answer 7

i have seen them to in the grocery store..they taste the same as the others..

I don't know where they are from.

Answer 8

in the Philippines, we call them SEÑORITA

Answer 9

those are called plantains. i don't know where they're from though. i believe southeast asia.