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A variety of banana, with a reddish-purple skin, that is shorter and plumper than the traditional Cavendish banana.

A flatter, smaller and more rectangular shaped banana, this banana is shorter and chunkier than its cousin, the Cavendish banana.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

A smaller member of the banana family, but not as small as the Baby banana, this variety is sweeter, perhaps somewhat drier, and provides a distinctive strawberry or apple flavor.

A small plump variety of banana that is commonly used as a dessert or snacking banana. It has bluish-green skin that covers a sweet tasting creamy flesh.

Native to tropical regions, a banana has a tough outer peel that may be yellow, red, green, or black when ripe.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

A smaller variety of the larger Cavendish cousin, this banana is sweeter in flavor and unique in its smaller appearance.

A short cylindrical shaped banana that has a green outer skin covering a pink to salmon colored flesh.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

The most common variety of banana used in baking, fruit salads, fruit compotes, and to complement foods.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

A variety of pear that has a crispy, less grainy textured flesh, which is covered by a bright red outer skin.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.