Red bananas are a group of varieties of bananas with reddish-purple skin. They are softer and sweeter than the yellow Cavendish varieties.
Red bananas should have a deep red or maroon rind when ripe and are best eaten when unbruised and slightly soft. This variety contains more beta carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene, and the higher the vitamin C level. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside from refrigeration.
Compared with the most popular banana, the Cavendish (Yellow) banana, they tend to be smaller, have much thicker skin (with less banana inside), with a reduced taste, but do have a longer shelf life than yellow bananas. They tend to cost about 50% more per pound than yellow bananas, just because there is a much smaller supply of them.
Red bananas are eaten in the same way as yellow bananas, by peeling the fruit before eating. They are frequently eaten raw, whole or chopped, and added to desserts and fruit salads, but can also be baked, fried, and toasted. Red bananas are also commonly sold dried in stores.