Soil Characteristics: The banana plant will grow and fruit under very poor conditions but will not flourish and be economically productive without deep, well-drained soil—loam, rocky sand, marl, red laterite, volcanic ash, sandy clay, even heavy clay—but not fine sand which holds water. Over head irrigation is said to improve the filth of heavy clay and has made possible the use of clay soils that would never have been considered for banana culture in the past. Alluvial soils of river valleys are ideal for banana growing. Bananas prefer an acid soil but if the pH is below 5.0 lime should be applied the second year. Low pH makes bananas more susceptible to Panama disease. Where waterlogging is likely, bananas and plantains are grown on raised beds. Low, perennially wet soils require draining and dry soils require irrigation.

Climate Requirements: The edible bananas are restricted to tropical or neartropical regions, roughly the area between latitudes 30°N and 30°S. Within this band, there are varied climates with different lengths of dry season and different degrees and patterns of precipitation. A suitable banana climate is a mean temperature of 80°F (26.67°C) and mean rainfall of 4 in (10 cm) per month. There should not be more than 3 months of dry season.

Culture: On level land where the soil is compact, deep ploughing is needed to improve aeration and water filtration, whereas on a sloping terrain minimum tillage is advised as well as contouring of rows to minimize erosion. Planting is best done at the end of the dry season and beginning of the wet season for adequate initial moisture and to avoid waterlogging of the young plants. Puerto Rico, because of its favorable climate, is able to make monthly plantings of plantains the year around in order to produce a continuous supply for processing factories. However, some consideration has been given to manipulation of planting dates to avoid a summer surplus (June-September) caused by March and May plantings and to take advantage of higher prices in winter and spring (February to April). To achieve this, it is suggested that plantings be made only in the first or second weeks of January, July, September, November and December. Generally, the banana requires 10 to 12 months from planting to harvest. Summer plantings of plantains in Puerto Rico take 14 to 16 months; winter plantings 17 to 19. In regions where there may be periods of low temperatures in winter, planting time is chosen to allow flowering and fruiting before predictable cold periods.

Harvesting: Banana bunches are harvested with a curved knife when the fruits are fully developed, that is, 75% mature, the angles are becoming less prominent and the fruits on the upper hands are changing to light green; and the flower remnants (styles) are easily rubbed off the tips. Generally, this stage is reached 75 to 80 days after the opening of the first hand. Cutters must leave attached to the bunch about 6 to 9 in (15-18 cm) of stalk to serve as a handle for carrying. With tall cultivars, the pseudostem must be slashed partway through to cause it to bend and harvesters pull on the leaves to bring the bunch within reach. They must work in pairs to hold and remove the bunch without damaging it. In the early 1960's a "banana bender" was invented in Queensland—an 8-ft pole with a steel rod mounted at the top and shaped with a downward pointing upper hook and an upward-pointing lower hook, the first to pull the pseudostem down after nicking and the second to support the bent pseudostem so that the bunch can be cut at a height of about 4 1/2 ft ( 1.35 m).

Length of time until first crop: Five years. Grow from seed acquired from a good tasting source tree.

Food Preparation: The original fast food. Can be eaten fresh or cooked. If slicing and not using immediately, brush with lemon to prevent discolouration. For fresh fruit salads, Lady Finger & Gold Finger are best because they hold their colour better and do not darken. Ripe bananas are delicious and can be used in smoothies, milkshakes, fruit salads, cake, sweet or savoury dishes, or dried. For a treat, try coating them in melted chocolate. The bells of bananas ( Ducasse & Ladyfinger) can also be eaten. Green bananas and plantains are starchier and contain less sugar, so are served as vegetables. They can be boiled, baked and fried. Banana leaves can also be used as a wrapping for savoury fillings and add an aromatic flavour to chicken and beef. Bananas can be frozen once the fruit is peeled and stored in a freezer bag.

Nutrition:  High in potassium, vitamins A & C, folate, calcium and magnesium and a good source of antioxidants like polyphenols.  Bananas can help reduce our risk of kidney cancer.