History
The banana plant is an herb native to Southeast Asia, mainly China. It later migrated toward the Indian peninsula before being introduced to East Africa and the Pacific islands. The banana, whose scientific name is Musa spp., changed over the course of its travels: it gradually lost its seeds and became filled with pulp.
The Portuguese were the first to introduce banana plants from the Canary Islands to the Caribbean and Central America in 1502. The banana took time to become established in the French West Indies. It was not until the 20th century that banana cultivation became successful in Martinique.
Following the sugar crisis that affected cane sugar in the 1960s, several distilleries closed, and bananas emerged as the new solution for many landowners.
Bananas eventually became the leading crop in Martinique in terms of land area (about 25% of the island’s total surface) and the island’s top agricultural resource, ahead of rum. The variety once grown, known as “Gros Michel,” was struck by a severe disease and was systematically replaced by the “Cavendish” type.
Today, the bananas exported from Martinique are still of the Cavendish variety.
Varieties
Before discussing banana varieties, it is important to look at the types of bananas found on the island.
First, one must distinguish between sweet bananas and cooking bananas.
Sweet bananas include many local varieties: the “Cavendish,” a medium-sized banana found in markets and supermarkets throughout France; the “Figue-pomme” or “Poyo,” which are small bananas with yellow or purple skin when ripe; and the “Grande naine,” “Lacatan,” and “Ti-nain,” which closely resemble the Cavendish (medium-sized, yellow with black spots when ripe).
Among the cooking bananas, the “Ti-nain” is a green banana considered a vegetable on the island. It is eaten after being boiled in water. Once cooked, it turns grey. When ripe, however, this banana becomes a sweet fruit.
Another type of cooking banana is the plantain. It is also eaten after cooking and can be fried or prepared as a gratin. Although considered a cooking banana, it becomes slightly sweet after cooking. Both of these bananas are sources of starch. To learn everything about bananas, you can visit the Banana Museum in Sainte-Marie or Habitation Chalvet (photo above).
Banana plants can reach 7 meters in height (up to 15 meters for Musa ingens) but do not have a true trunk. Their underground stem resembles a large bulb from which the leaves grow. Biologically, the banana plant is a monocarpic species, meaning it has only one terminal bud.
Medicinal properties
Bananas have many virtues. They are widely recommended by doctors as an energy source for athletes during physical effort. They are commonly found at marathon refreshment stations or in tennis players’ bags.
Bananas contain tryptophan, a protein that the body converts into serotonin, an excellent natural relaxant known to promote happiness and reduce depression.
Rich in potassium, a natural mineral, bananas support concentration and learning. Their vitamin B content helps relax the nervous system. Rich in iron, they increase hemoglobin production in the blood.
Bananas also help fight constipation, and eating them regularly can regulate the digestive system. They soothe intestinal irritation and help stabilize blood sugar levels.
Bananas reduce stomach hyperacidity and lower the risk of heart attacks by 40%. They are also effective against hangovers.
Uses
Bananas are used in many dishes, especially desserts (banana flambé, banana and Nutella crêpes, Robinson cake, jam-filled pastries, banana fritters (see photo opposite), etc.), banana jam, banana punch, and even gratins.
