Calories in Red Banana: Nutritional facts for Red Banana Types

One hundred grams (3.5 oz) of raw red banana fruit contains 89 calories.

One kilogram (1,000 g or 35.3 oz) of raw red banana fruit contains 890 calories.

One standard medium red banana fruit weighing 118 g (4.2 oz) contains 105 calories. A large fruit weighing 135 g (4.8 oz) contains 120 calories. A small fruit weighing 100 g (3.5 oz) contains 89 calories.

Red banana provides some health benefits like supporting immune function and enhancing vision due to its high concentration of beta-carotene and Vitamin C. This fruit, frequently called "Red Dacca," "Cuban red," or "Jamaican red banana," offers a unique nutrient profile compared to standard Cavendish bananas. A list of the health benefits of red bananas is shown below.

• Supports Eye Health: Red bananas are rich in beta-carotene, a precursor to Vitamin A that supports retinal health and night vision. Research by Haskell (2012), "The role of carotenoids in human health," highlights the importance of dietary carotenoids for vision.
• Boosts Immune System: A 100 g (3.5 oz) serving provides 8.7 mg of Vitamin C, fulfilling 10% of the Daily Value (DV) for supporting white blood cell production.
• Regulates Blood Pressure: The potassium content of 358 mg per 100 g (3.5 oz) helps relax blood vessels and maintain healthy circulation.
• Promotes Digestive Regularity: The 2.6 g of dietary fiber per 100 g (3.5 oz) serving aids in bowel movements and supports gut microbiome balance.
• Provides Sustained Energy: The combination of natural sugars and fiber ensures a steady release of glucose into the bloodstream, preventing rapid spikes.
• Supports Heart Health: Potassium and magnesium work together to support heart rhythm and muscle function.
• Reduces Oxidative Stress: The fruit contains phenolic compounds and Vitamin C that neutralize free radicals.

Red banana has been known to cause some unwanted effects like high potassium risks and potential allergic reactions due to its mineral density and protein structure. A list of the downsides of red bananas is shown below.

• Risk of Hyperkalemia: Excessive consumption can lead to dangerously high potassium levels in individuals with kidney disease. Research by Palmer (2015), "Potassium deficits and excesses," warns against high potassium intake for compromised renal function.
• Triggers Latex-Fruit Syndrome: Individuals with latex allergies may experience cross-reactivity due to similar proteins found in bananas.
• High Natural Sugar Content: The fruit contains 12.2 g of sugar per 100 g (3.5 oz), which may require moderation for individuals managing diabetes.
• Digestive Discomfort: Unripe red bananas contain resistant starch that can cause bloating and gas if eaten before fully softening.

Yes, red banana is good for you because it delivers 22% of the DV for Vitamin B6 and potent carotenoids in every 100 g (3.5 oz) serving. Healthy individuals should consume 1 medium fruit (approx. 118 g) per day to gain immune and vision benefits. The major benefits include the support of eye health through beta-carotene and the regulation of blood pressure via potassium. It is an ideal nutrient-dense fruit for those seeking a sweeter, creamier alternative to yellow bananas.

The calories in red bananas do not vary significantly between fresh varieties, as both the standard Red Dacca and Dwarf Red contain approximately 89 to 90 calories per 100 g (3.5 oz). The primary difference lies in the processing method; fried red bananas contain significantly higher calories, reaching 250 calories per 100 g due to the oil absorbed during cooking. Dried red banana chips also possess a higher caloric density per weight due to the removal of water, often exceeding 500 calories per 100 g if sweetened.

There are no main dishes that use red banana as a primary savory cooking ingredient on real, mainstream restaurant menus. While green (unripe) red bananas can be cooked like plantains in regional home cooking, in the commercial food service industry, the fruit is almost exclusively treated as a dessert item or breakfast accompaniment due to its high sugar content and soft texture.

The origin of the red banana (Musa acuminata 'Red Dacca') is Southeast Asia, specifically the region encompassing India and Malaysia. It is a triploid cultivar of the wild banana Musa acuminata. The fruit has been cultivated for centuries in India, where it is used in temple offerings and traditional medicine.

The fruit was introduced to East Africa and the Americas by traders, establishing itself as a popular variety in the Caribbean and Central America. Unlike the ubiquitous Cavendish banana, the red banana remains a specialty crop due to its thinner skin and susceptibility to bruising during transport. Today, major producers include Ecuador, Colombia, and Costa Rica, which export the fruit to North American and European specialty markets.