The ice cream banana, botanical name Musa acuminata ss. Java Blue, is also known as Paka or Vata in Fiji, Cenizo in Central America and the West Indies and Krie in the Philippines. It is a hybrid of both the seeded wild bananas Musa balbisiana and Musa acuminata.

Ice cream bananas have a silver blue matte sheen when young and warm canary yellow when ripe. They are small, rectangular-like and plump compared to common bananas. The peel is very delicate and bruises easily, underneath is a snow-white flesh with the texture of ice cream when ripe. Its flavor is reminiscent of sweet honey and vanilla custard.

Serving Ideas

Ice cream bananas are appropriately best suited for dessert applications. Utilize them for all recipes that call for any banana within a dessert: custards, pies, tarts, baked goods such as bread, muffins, cakes and of course, ice cream. Blend them into frostings, smoothies, purees and whipped cream. Complimentary pairings include caramel, vanilla, berries, citrus such as key limes and oranges, nutmeg, cinnamon and pineapples.

Geography/History

The true origins of wild bananas are to be found within regions of Southeast Asia. The ice cream banana's native region is close to its ancestors. It was originally discovered growing within the Indo-Malaysian region. They grow wild in Fiji and are found throughout Hawaii. The ice cream banana is the hardiest of the banana plants. Its native location has allowed it the survival skills to tolerate to heavy wind conditions and cooler temperatures.

Seasons/Availability

Ice cream bananas are available year-round.