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Banana leaves

Vegetables · Wrapping leaves

Banana leaves

Large, glossy, flexible leaves used to wrap food for steaming, grilling and baking, and as plates.

Also called: hoja de plátano, plantain leaves, hojas de bijao

Around the world: hojas de plátano, hoja de chagüite (es)

11 recipes with it

Photo: Ted Garvin, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

Banana leaves are the long, wide green leaves of the banana plant, sold fresh or frozen in folded sheets. They are not eaten but give a subtle grassy, tea-like aroma and keep food moist. They are briefly warmed over a flame or in hot water to make them pliable without splitting.

Musa species (leaves)

How it’s used

  • Wrapping tamales, pasteles and hallacas
  • Steaming fish (patra ni machhi, otak-otak)
  • Cochinita pibil and Pacific earth-oven cooking
  • Serving plates for South Indian meals
  • Lining steamers

Characteristics

Aroma
Fresh, grassy and subtly smoky when heated.
Texture
Waxy, pliable when warmed.
When cooked
Turn bright and soft when heated; tear along the veins if handled cold.
Sold as
fresh, frozen
Cooking uses
Commonly cooked

Storage

Frozen. Keep frozen and thaw before use; fresh leaves keep wrapped in the fridge for a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wipe clean and heat before use; do not eat the leaf.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried corn husks — For tamales; smaller parcels.
  • Baking parchment and foil — Holds food for steaming, but adds no aroma.

Related ingredients

Recipes with banana leaves

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