The deep red banana flower, often called the banana heart, is the large, teardrop-shaped blossom that grows at the end of a banana cluster. Wrapped in dark red-purple outer petals, it protects rows of small, pale florets inside.

What Makes It Special

Banana flower is valued in many traditional cuisines for its firm, slightly crunchy texture and mild, earthy taste. Once the outer petals are removed, the tender inner portions are sliced and prepared much like a vegetable.

How It’s Commonly Used

Thinly sliced and added to salads after soaking

Cooked into soups, curries, or stir-fries

Used as a plant-based alternative in savory dishes

Before cooking, the slices are usually soaked in water with lemon juice to prevent browning and reduce bitterness.

Why People Appreciate It

Banana heart is naturally low in fat, plant-based, and often chosen for light, balanced meals. Its texture holds up well to cooking, making it versatile and satisfying without being heavy.

A Traditional Ingredient with Modern Appeal

Once considered a regional specialty, the banana flower is now gaining wider attention for its culinary versatility and clean, whole-food profile. Prepared simply, it adds color, structure, and a sense of tradition to everyday cooking.