The gold of the Canaries: everything worth knowing about the Plátano de Canarias
Get to know one of the most treasured jewels of the Canary Islands: the "Plátano de Canarias". This archipelago is not only a tourist paradise. It is also home to a banana variety that is unique in its flavour, texture and nutritional value. Here is its history, its benefits and why it is a pillar of Canarian cuisine.
The Plátano de Canarias and its daring journey to the Islands
The history of the Canarian banana goes back to the 15th century. Although the plant appeared early on, commercial cultivation did not take off until the end of the 19th century. The mild climate and volcanic soil of the islands turned out to be ideal for the "Pequeña Enana" variety, part of the Cavendish group. This variety adapted perfectly to local conditions. Today, Canarian banana cultivation is a pillar of the islands' economy and an integral part of their culture.
One detail that surprises many people: the banana is not a tree but a giant herb. Its apparent "trunk" is in fact a pseudostem formed by the sheaths of its leaves. And in the Canaries, the bunch produced by the platanera is called a "piña". These are details well known to those who work the land on the islands.
What sets the Plátano de Canarias apart? The truth about its motitas
Many people may not suspect what makes the Plátano de Canarias different from its Latin American counterparts. The difference does not lie only in size, but above all in how it ripens and in the flavour that gives it. These are its three hallmarks:
More intense flavour and aroma: in the Canaries the banana ripens more slowly, staying on the plant for up to six months, which is about three months longer than bananas grown in tropical regions. Thanks to that longer ripening time, its flavour is more concentrated, sweet and aromatic.
Juicier and creamier: because of its higher moisture content, its texture is juicier and creamier, and less "floury" than that of other banana varieties.
The famous "motitas": the black speckles on its skin are not a sign that it is overripe, but a feature of the variety that indicates its quality and its ideal point of ripeness.
As a curious fact, the Plátano de Canarias is the only banana in the world with the Protected Geographical Indication (IGP) seal, which it obtained at the end of 2013. This European Union certification guarantees its origin and quality.
The platanera that was reborn on the lava: La Palma after the Tajogaite
No recent history of the Canarian banana can be understood without La Palma. The eruption of the Tajogaite volcano in 2021 buried some 228 hectares of banana plantations under the lava flow, wiping out the livelihood of many families on the island.
What came afterwards is one of the most astonishing agricultural feats of the islands. On that same solidified lava, the first farms have already been replanted and are producing, with the aim of recovering more than 200 hectares of crops. To achieve this, an ancestral Canarian technique is used, the sorriba: fertile soil brought down from the midlands and spread over the lava flow, sometimes mixed with volcanic sand, to bring back to life a terrain that seemed lost. Growing bananas where before there was only stone and ash says a great deal about the character of this land.
The secrets of banana ripening: which is the healthiest option?
The composition and effects of the Plátano de Canarias change constantly during the ripening process. From green to speckled, each stage has its own advantages.
The green banana: a friend of the gut and an ally for those on a diet
Rich in resistant starch: a large part of the carbohydrates in a green banana is made up of what is known as resistant starch, which resists digestion and reaches the large intestine almost intact.
Prebiotic effect: in the large intestine, resistant starch feeds the beneficial gut bacteria, helping to maintain a healthy intestinal flora.
Low glycaemic index: because the starch is absorbed slowly, the green banana has a low glycaemic index (around 40), so it does not sharply raise blood sugar levels after it is eaten.
Longer-lasting feeling of fullness: thanks to its high fibre and resistant starch content, it provides a longer-lasting sense of satiety.
In fact, the green banana itself has made the leap into the kitchen: green banana flour, gluten-free and rich in resistant starch (with a prebiotic effect), is an emerging ingredient in baking. If you are looking for more ideas to eat light and gluten-free on the island, take a look at our guide to eating gluten-free in Tenerife.
The perfectly ripe yellow banana: the energy champion
Easily digestible sugars: during ripening the starch turns into simple sugars, so the ripe banana is an easily digestible, quickly usable source of energy.
Ideal for athletes: with its fast energy supply, it is a perfect choice before or after training to replenish energy reserves.
Higher level of antioxidants: as the banana turns yellow, its antioxidant content rises, helping the body defend itself against the free radicals that damage cells.
The overripe banana with brown speckles: the sweet treasure that boosts the immune system
The sweetest and easiest to digest: at this stage the starch has almost fully broken down into sugar, giving an extremely sweet flavour and a soft, creamy texture.
Maximum antioxidant content: the overripe banana with brown speckles is the one that contains the most antioxidants.
A wildcard in the kitchen: with its sweetness and soft texture, the overripe banana is the perfect ingredient for cakes, banana bread, smoothies or pancakes.
The Plátano de Canarias, a nutrient champion
Besides being extremely delicious, the Plátano de Canarias is a true superfood. It contains virtually no fat or cholesterol, yet it is packed with valuable vitamins and minerals.
A source of energy: thanks to its easily digestible carbohydrates, it provides a fast, natural source of energy.
Good for the heart: its high potassium content helps to maintain normal blood pressure, so eating it has a beneficial effect on the cardiovascular system.
A vitamin bomb: it is rich in vitamin B6, which contributes to the proper functioning of the immune and nervous systems. It also contains vitamin C.
Rich in minerals: besides potassium, it also contains significant amounts of magnesium and phosphorus, which are essential for the proper functioning of the muscles and nerves.
The high fibre content of the Plátano de Canarias also aids digestion. Thanks to its versatility, it is an excellent option for children, older people and pregnant women. And if you want to try the most authentic island food while eating surrounded by these spectacular banana plantations, especially in the north of Tenerife, here is our guide to the guachinches of Tenerife by area.
The next time you fancy a truly special and healthy fruit, look for the distinctive Plátano de Canarias with its speckled skin and enjoy its natural sweetness and the wealth of nutrients it holds, whatever your preferred stage of ripeness.
