Arthur Yee Pty Ltd buys and sells wholesale African Plantain Bananas.

We are always looking for farmers with good quality African Plantain Bananas which comply with Australian growing standards.

African Plantain Bananas are a popular boutique variety these days in Australia for people looking to enhance the flavour and taste of their cooking and we are constantly looking for more quality suppliers.

Arthur Yee Pty Ltd has 2 huge stalls (E19 and E20 in the Banana Building) at Sydney's Flemington Markets and we are looking to expand even further.

So if you are a grower of African Plantain Bananas, then we need your African Plantains bananas for our ever growing supply needs.

Contact Us

Please contact us below if you have African Plantain Bananas for sale or you are looking to buy African Plantain Bananas for your shop or Group.

Minimum purchase is 1 full box.

African Plantains are a member of the banana family. They are a starchy and low in sugar variety that is cooked before serving as it is unsuitable raw.

It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa, Asia (East, West and South East Asia) and the Caribbean countries.

It is usually fried or baked.

Plantains, "potatoes of the air" or "cooking bananas" are the fruit of the Musa Paradisiaca, a type of banana plant. Plantains are more starchy than sweet and must be cooked before being eaten.

They are a staple crop in much of Africa, and are served boiled, steamed, baked, or fried. Plantains grilled over a charcoal fire are popular street food in many African cities.

In the Congo river region, plantain bananas - peeled, sliced, and boiled, or cut into rondelles and fried in oil - are called makemba (singular: likemba).

In Central and Western Africa, plantains are cooked and mashed to make Fufu and similar Fufu-like staples.

In Ghana, plantains are mixed with spices and fried in hot oil to make Kelewele.

In Eastern Africa, plantains are fermented to make a kind of beer or wine.

In Uganda, plantain bananas are wrapped in plantain leaves and steam-cooked until tender.

Plantains are native to India and are grown most widely in tropical climates.

Plantains are sometimes referred to as the pasta and potatoes of the Caribbean. Sold in the fresh produce section of the supermarket, they usually resemble green bananas but ripe plantains may be black in color.

This banana can be eaten and tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink.

When the peel is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, it has a sweeter flavor and more of a banana aroma, but still keeps a firm shape when cooked.

The plantain averages about 65% moisture content and the banana averages about 83% moisture content. Since hydrolysis, the process by which starches are converted to sugars, acts fastest in fruit of higher moisture content it converts starches to sugars faster in bananas than it does in plantains.

A banana is ready to eat when the skin is yellow whereas a plantain is not ready to eat "out of hand" until hydrolysis has progressed to the point where the skin is almost black.

Plantains grow best in areas with constant warm temperatures and protection from strong winds. They have been grown in scattered locations throughout Florida since the 16th century. Because of the occasional freezes, Florida is considered a marginal area for plantain production. They are available year round in the supermarket.

Many people confuse plantains with bananas, some of the differences are noted above.

Although they look a lot like green bananas and are a close relative, plantains are very different. They are starchy, not sweet, and they are used as a vegetable in many recipes, especially in Latin America and Africa.

Plantains are sold in the fresh produce section of the supermarket, they usually resemble green bananas; ripe plantains may be black in color. Plantains are longer than bananas and they have thicker skins. They also have natural brown spots and rough areas.

Gluten-free. Plantains are a perfect gluten free snack. (when cooked)