Perhaps it's a lingering instinct left behind from our distant primate relatives or a simple reflection of its delicious flavor and versatility, but people go bananas for bananas. In fact, more than 100 billion of the boomerang-shaped fruits are consumed each year globally. And, like many popular foods, canned varieties are often a convenient option compared to their fresh counterparts — which may require extra effort and attention to work with.
But bananas aren't beans, and although canned bananas do exist, they're not worth buying. Because there is a high demand for them, the food market can sustain year-round banana availability, which means most foodies have access to the freshest, tastiest bananas each season of the year. Canned bananas would really only be a practical option if fresh varieties were difficult to find during certain times of the year.
Plus, many canned banana varieties are packed in syrup, which compromises their organically sweet taste that's as fresh as it is saccharine. Plus, bananas require little elbow grease to expose the edible portion; you just peel the skin and dig in! And did we mention that a can of bananas is likely more expensive than a whole fresh banana , the average price of which is only 58 cents per fruit? Softening up whole bananas We know what you're thinking — canned bananas are perfectly mushy and primed for baking! Although soft, ripe bananas are preferred for baking, the canned stuff still isn't worth the money. To ripen a firm.
