Netherlands
Bamischijf
Deep-fried disc of Chinese noodle stew in breadcrumbs, a Belgian snack-bar original.
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South Sudan
Bamiya
Okra simmered with meat, onion and tomato in a South Sudanese home-style stew.
Jamaica
Bammy
Flat cassava cake pressed and dried by a Taino method that predates the Spanish, soaked in coconut milk and then fried or steamed.
Senegal River Valley (Trarza / Gorgol / Guidimaka), Mauritania
Banaf
Meat and vegetable stew of lamb, potatoes, carrots, and turnips cooked in peanut oil; a Wolof-influenced dish from southern Mauritania, simpler than mafé but using the same peanut oil base.
Seychelles
Banana and Coconut Nougat
Traditional Seychellois nougat made with banana and coconut; a sweet confection combining the islands' abundant tropical fruits; a dessert that showcases the coconut and banana that define Seychellois cuisine; often sold at markets and festivals.
Tonga
Banana and Coconut Pudding
Vai siaine
Ripe bananas gently cooked in coconut milk until soft and pudding-like, a simple Tongan dessert that can be served warm after a feast.
Rwanda
Banana Beer
Urwarwa
Traditional Rwandan banana beer made from fermented banana juice; a ceremonial drink central to Rwandan rituals and celebrations; the bananas are mashed and fermented with sorghum flour, producing a sweet, mildly alcoholic brew.
Central African Republic
Banana Beer (CAR)
Banana Beer
A traditional, lightly alcoholic drink made by fermenting mashed ripe bananas with sorghum or millet flour; home-brewed for ceremonies and social gatherings.
Limón, Costa Rica
Banana Bread
Pan banano
Caribbean banana bread, dense and sweet, a Limón province specialty, moist with distinct banana flavor, traditional.
Mauritius
Banana Chips Mauriciens
Chips de banane
Thin slices of banana fried or dried into a crisp Mauritian snack.
Samoa
Banana Coconut Dessert
Suafa'i
Samoan suafa'i cooks ripe bananas with water, sago or tapioca, and coconut cream into a thick, gently sweet breakfast or dessert.
Charlotte Amalie, U.S. Virgin Islands
Banana Daiquiri
Frozen cocktail invented circa 1970 at the Mountaintop bar on St. Thomas; made with dark rum, sugar, lime juice, banana liqueur, water, and peeled ripe bananas blended with ice; the original frozen banana daiquiri.
Guam
Banana Donuts
Buñelos Aga
Buñelos aga are ripe bananas folded into sweet batter and deep-fried, producing soft fruit inside a crisp, irregular shell.
Central African Republic
Banana Fritters
Macara ti Fôndô
Ripe bananas dipped in a light batter and deep-fried until puffed and golden, then dusted with sugar; a popular sweet snack and dessert in the Central African Republic.
Bissau, Guinea-Bissau
Banana Fritters
Fidjós
Fried fritters made with mashed banana and flour; sweet, golden, and crispy; a popular street snack across Guinea-Bissau, sold at markets and roadside stalls; the Portuguese name reflects the Lusophone culinary vocabulary.
Jamaica
Banana Fritters
A Jamaican snack of ripe mashed bananas mixed with flour, sugar and nutmeg, deep-fried into golden, crisp fritters, a simple, comforting treat.
Martinique
Banana Fritters
Beignets de Banane
Banana fritters made with ripe local bananas; fried until crispy outside and soft inside; flavored with cinnamon and rum; an essential sweet treat during celebrations and family meals; the beignets de banane that are a Martinican sweet.
Philippines
Banana Fritters
Maruya
Saba bananas sliced and coated in a light batter, deep-fried until golden, dusted with sugar.
Mauritius
Banana Fritters Mauriciens
Beignets de banane
Ripe banana pieces coated in batter and fried as a Mauritian tea-time sweet.
Seychelles
Banana Fritters Seychelloises
Beignets de banane
Ripe banana pieces fried in batter as a Seychellois market sweet.
Outer Islands (Nanumea / Nanumaga / Niutao / Nui / Vaitupu / Nukufetau / Nukulaelae / Niulakita), Tuvalu
Banana Fudge
Tuvaluan banana fudge uses grated green bananas combined with toddy or yeast and flour, wrapped in leaves, and baked into a dense fermented sweet.
Aruba
Banana Hasa
Banana hasa (fried plantain); a popular Aruban side dish; plantains fried as a sweet accompaniment; never eaten raw; served with stews, fish, and meat dishes; a staple of Aruban cuisine.
Philippines
Banana Ketchup
A sweet ketchup made from bananas, dyed red, a Filipino invention born from a tomato shortage in WWII.
Marshall Islands
Banana Kāļāel
Binana Kāļāel
Banana kaelael is ripe banana and tapioca formed into balls and simmered in coconut milk until the starch thickens into a soft pudding.
India
Banana Leaf Rice
South Indian meal served on banana leaf with various vegetable curries and rice, fresh banana leaf with variety of vegetables and crispy papadum, a Malaysian Indian icon
Laos
Banana Leaf Sticky Rice
ເຂົ້າຕົ້ມ
Sticky rice with coconut milk and a piece of banana or mung bean wrapped in banana leaf and steamed into a firm log.
Rwanda
Banana Pancakes
Pancakes made with mashed ripe bananas mixed into the batter, cooked on a griddle; a sweet breakfast or snack using Rwanda's abundant bananas; popular in urban cafes and guesthouses.
Sao Tome and Principe
Banana Pap
Papa de Banana
Santomean banana porridge; bananas cooked and mashed into a smooth porridge; sweet and comforting; a traditional breakfast food; sometimes made with coconut milk; a simple, nourishing dish; the banana porridge of Sao Tome mornings; eaten by children and adults alike.
United States
Banana Pudding
Layers of vanilla custard, sliced bananas, and Nilla wafers, chilled until the cookies soften into the cream.
Liberia
Banana Rice Bread
Banana-Rice Bread
Liberian quick bread combining ripe banana with rice flour for a moist, fragrant crumb.
United States
Banana Split
An ice cream sundae built on a split banana, with three scoops of ice cream, syrups, whipped cream, nuts, and a cherry.
Philippines
Banana Spring Rolls
Turon
Saba bananas and jackfruit wrapped in spring roll wrappers, fried with a caramelized sugar coating.
Indonesia
Banana Steamed Cake
Nagasari
Steamed cake with banana slices wrapped in rice flour batter and banana leaf, soft and fragrant.
Sao Tome and Principe
Banana Stew
Maqueque
Traditional Santomean dish of green bananas cooked in a stew; bananas simmered with onions, tomatoes, and palm oil; sometimes with fish or meat; a hearty, starchy dish; served as a main or side; a UN Tourism-listed gastronomy must; the banana stew of Sao Tome.
Zambia
Banana Stew
Chikwamba
Zambian dish of green bananas cooked in coconut or peanut sauce; a vegetarian relish served with nshima; green bananas used as a starchy vegetable; a unique way to use unripe bananas; earthy and filling; a regional specialty; the banana stew of Zambia.
Martinique
Bananas Flambé
Banane Flambée
Bananas caramelized in butter and sugar, then flambéed with rum. Martinique's banane flambée uses rhum agricole, while Bermuda's Flaming Bananas commonly uses Gosling's Black Seal and may arrive with vanilla ice cream or crème fraîche.