Bananas-Bannann

Bannann Fig

There are about 30 different types of bananas and plantains grown in Seychelles and are collectively known locally as bannann . Below are the ones that are the most popular.

Plantains

The bannann sanzak is the most sought after local plantain banana. Plantains are easily distinguishable from other bananas as they are larger and heavier. One distinction is that they are usually harvested green and they ripen after a few days when they turn yellow. The flesh is somewhat firmer than other bananas and considerably less sweet when raw, which is why it is always cooked. Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness.

Bannann Sanzak

They are quite difficult to peel when green. Cut off both ends; draw the tip of a small sharp knife lengthways between each angle of the fruit. Place in hot water for a minute or two and then work one of the strips free at an end and ease it off with the fingers or with the aid of a knife. The other strips will then be easily removed.

Green plantains contain a sticky sap which can be difficult to rinse off, and can stain your clothing and fingernails. Note that cut plantains will quickly oxidize, so I always have a light brine—a teaspoon of salt for each litre of water—ready to drop the prepared pieces into until I’m ready to use them. The brine prevents oxidation, helps season the plantains, and rinses off any residual sap

Bannann senzak is used as chips when green and primarily in ladob – stewed in coconut milk as a dessert. Other plantain bananas include bannann malgas; and bannann kare which possesses four pronounced ridges- hence its name, meaning square. During the early stages of settlement these bananas were dried and made into flour or prepared into karot, which is plantain dried in the sun, flavoured with sugar and honey and preserved in a wrapping made out of dried out long flat stalks of the banana plant, and exported to Europe.

Another type of plantain that has recently been introduced and getting quite popular is the Bannann Ostrali, which was introduced from Australia

Bannann Ostrali

Bannann Gabou

Other bananas include:

Bannann Mignonn

Bannann Kare

Bannann Msye

Bannann Rouz

OTHER BANANAS

The other types of bananas that are grown in Seychelles are:

Gabou or Cavendish banana is the most common variety. They are the long yellow, slightly sweet bananas. They go from under-ripe green to perfectly ripe and still firm mellow yellow, to more ripe deep yellow with a brown spot or two, to super soft and browning. The perfect ripeness depends on personal taste, of course. There are three types of gabou. They are gabou zean (Fr. gabou géant), literally meaning very tall or giant banana; gabou Moris (Fr. Gabou Maurice), presumably introduced from Mauritius; and gabou nen Fr. gabou nain), meaning small/dwarf gabou.

Banann mil which is a very popular banana, the bunch of which is very long with large numbers of short fingers; hence ‘mille’ meaning thousand. Bannann mil is famous for being slightly sour but beautifully sweet at the same time. They are petite and slender, sharp-ended, and easy to spot in a crowd. Their skin is relatively thin, covering pale yellow smooshy-soft deliciousness.

Sometimes referred to as ‘sour banana’ in Asia, it was introduced to Seychelles by Sultan Abdullah who was exiled in Seychelles in 1877. He was a very enterprising person and during his 17 years of exile, he grew many native Malaysian fruits including the ‘Manbolo’ and Mangosteen. The bannann mil is now the most common banana in the Seychelles mainly due to its resistance to disease. It is a banana that contributed greatly in nourishing the population during the two great wars.

Bannann Tahiti is a very small banana which is delicious. It was imported from Mauritius and is now very rare.

Banann zenzli and bannan fig, both introduced from Réunion or Mauritius and have a very sweet and creamy texture and taste delicious when very ripe.

Bannann rouz, (Fr. banane rouge) the name of which is derived from the red colour of the banana.

Bannann detab,(Fr. banane de table) is a close relation to banana fig but has a finer skin.

Bannann gro Misel (Fr. banana gros Michel) is close to the gabou but of a lesser quality in taste and texture.

Bannann mignonn (Fr. banane mignonne) is a medium size banana with a delicate texture and fine flavour. This is my prefered banana.

Bannann barbar, Similar to gabou. Not seen anymore now.

Bannan nwar (Fr. banane noir) So named for its first very dark green colour. Not seen anymore now. Perhaps because it’s more susceptible to disease. Was never a popular banana.

Other rare ones include: bannann msye, (Fr. banane monsieur) bannann katreven (Fr. banane quatre-vignt); bannann blan, bannann dezire, bannann galega ( presumably introduced from Agalega), bannann simwe.

Historical Trivia

In 1904 the family Petit of Hermitage undertook the cultivation of banana for the manufacture of nutritive flour. The flour was found to be of a superfine quality when made from bannann senzak , bannann malgas and bannann kare, which produced a flour of orange colour. The industry unfortunately collapsed due to low prices.