By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

At first glance, these two tropical fruits look similar. But their flavor, texture and ripeness make them better suited to different types of dishes. Here’s everything you need to know to understanding the differences between plantains and bananas, plus some of the best recipes for each.

What Is a Plantain?

A plantain is a starchy tropical fruit that is part of the banana family.

Plantains are larger than bananas, have a thicker skin and a higher starch content. Plantains can be eaten when ripe (yellow or brown skin) or unripe (green skin) and are used in sweet and savory applications. Plantains are frequently cooked like vegetables in Caribbean, Latin American and African cuisines.

What Is a Banana?

A banana is a tropical fruit that is grown in bunches, has an inedible yellow skin and soft, sweet flesh.

Fresh bananas are harvested when green, and they ripen best when stored at room temperature. Ripe bananas have a yellow skin with brown flecks and can be eaten out of hand (once peeled) or added to smoothies, desserts or fruit salads. Overripe or bruised bananas are best suited to baking into quick breads or muffins. The riper the banana, the sweeter the flavor.

Plantains vs Bananas

Although both belong to the banana family, there are several differences between plantains and bananas, including origin, apperance, flavor, texture and use.

Origin: Bananas are grown around the world, primarily in India and China, while plantains are mostly grown in equatorial regions of Africa and the Americas.

Appearance: Plantains tend to be larger than bananas and have a thicker skin. Plantains are eaten when unripe or ripe. Bananas start with a green skin and turn yellow when ripe.

Flavor: Bananas are eaten only when ripe and sweet; the riper the banana, the sweeter it tastes. Unripe (green) plantains have a mild, starchy flavor while ripe (yellow or brown) plantains have a concentrated sweet flavor.

Texture: Unripe plantains are firm and starchy while bananas have a creamy, soft texture. Ripe plantains are softer than unripe plantains.

Use: Bananas are eaten when ripe and used in sweet-leaning applications such as breakfast dishes, baked goods and desserts. Plantains can be eaten ripe or unripe, and prepared in sweet and savory dishes.

Nutrition: For more info about the differences in nutrition between plantains and bananas, we consulted Dana Angelo White, MS, RD, ATC, a FoodNetwork.com contributor, cookbook author, registered dietitian nutritionist and certified athletic trainer. “Bananas and plantains have similar nutrient profiles, but the extra starchy nature of plantains means they are higher in carbs and calories compared to bananas,” she says. “Both offer up some tummy-pleasing fiber to help aid in digestion as well as potassium and vitamin B6 that aid in muscle function and brain and immune health, respectively.”

Plantain Recipes

Fried Sweet Plantains

Maduros, or fried sweet plantains, are a staple throughout the Caribbean, Latin America and parts of Africa. You’ll want to make sure that they’re ripe to the point of being mostly blackened; toss ‘em in a paper bag to speed up ripening.

Picadillo and Plantain Casserole

This recipe makes the case for keeping frozen ripe plantains stocked in your freezer. After a quick trip to the microwave, they’re ready to be incorporated into a topping, as with this comforting casserole, or served as a side to hearty stews or roasted proteins.

Mojo Pork with Sweet Plantains

In this ultra-flavorful sheet pan dinner, halved sweet plantains get broiled alongside zesty marinated pork chops in under 10 minutes. Rice and beans plus mojo sauce round out the meal.

Beef Tenderloin with Basil Crema with Watermelon-Basil Salad and Grilled Plantains

Grilled ripe plantains make for a starchy-sweet counterpoint to a refreshing melon-herb salad, both of which pair brilliantly with grilled beef tenderloin under a cooling basil crema.

Mofongo Stuffed with Criollo Shrimp Stew

Mofongo is a traditional Caribbean dish made by mashing slow-fried plantains with garlic and olive oil. Here, it makes a homey base for a criollo-seasoned shrimp stew.

Banana Recipes

Banana Bread

Bookmark this recipe to transform your next bunch of over-ripe bananas into a moist, sweet loaf of banana bread. Fold-in your favorite mix-ins, such as pecans, walnuts, chocolate chips or coconut flakes.

The Best Banana Pudding

This dreamy dessert is piled high with layers of just-ripe bananas, luscious vanilla pudding and tender cookies, then capped with freshly whipped cream. It’s stunning yet easy to make, plus it feeds a crowd!

The Best Banana Cake

This delectable cake gets a double dose of banana flavor—fresh bananas are mixed into the cake while maple-candied banana chips adorn the top. To keep the cake from veering into too-sweet territory, the batter pulls in melted butter, dark brown sugar and sour cream for depth.

Grilled Banana Splits

This fun riff on a classic ice cream sundae makes an ideal finish to a backyard cookout. Bananas are grilled in their skin with chocolate and wrapped in foil, then unveiled to be topped with ice cream and sundae toppings.

Banana Cream Pie Dip

This clever recipe transforms a classic pie into a fun, shareable dessert. A ring of caramelized bananas on top lends an extra hit of sweet banana flavor and festive flair. And who needs crust when you have vanilla wafer cookies for scooping?

Related Links:

23 Delicious Caribbean Recipes

The 42 Best Banana Recipes for Using Up Your Bunch

Brunch-Worthy Muffin Recipes