A plantain can look almost exactly like an oversized banana, but anyone who has tried to peel and eat a green plantain like a regular banana quickly discovers that the two fruits are used very differently.
A plantain is a type of cooking banana that is generally starchier, firmer, and less sweet than the familiar dessert bananas commonly eaten raw.
Plantains are usually cooked before they are eaten.
They can be:
- Fried
- Boiled
- Baked
- Roasted
- Mashed
- Grilled
- Turned into chips
Plantains are especially important in cuisines throughout:
- The Caribbean
- Central America
- South America
- West Africa
- Central Africa
- East Africa
- Parts of Southeast Asia
One of the most interesting things about a plantain is how dramatically it changes as it ripens.
A green plantain is firm, starchy, and relatively savory.
A yellow plantain becomes softer and sweeter.
A heavily spotted or nearly black plantain can become very sweet and caramelize beautifully when fried.
That means the same fruit can be used almost like a potato at one stage of ripeness and as a sweet side dish at another.
This guide explains what a plantain is, how plantains differ from bananas, what green and ripe plantains taste like, how plantains are cooked, and some of the most popular plantain dishes around the world.
What Is a Plantain?
A plantain is a member of the banana family that is primarily used for cooking.
Plantains and familiar dessert bananas both belong to the Musa group of plants and are closely related.
The word plantain is generally used as a culinary term for starchier cooking bananas rather than describing one single variety.
Compared with the typical sweet banana sold in American supermarkets, plantains generally have:
- More starch
- Less sweetness when green
- Firmer flesh
- A thicker peel
- A larger size
They are usually treated as a cooking ingredient rather than a fruit eaten directly out of the peel.
Is a Plantain a Banana?
Yes, plantains are closely related to bananas and are commonly described as cooking bananas.
The distinction is mostly about their culinary characteristics and how people use them.
The yellow banana most Americans eat for breakfast is usually called a dessert banana.
It becomes:
- Soft
- Sweet
- Easy to peel
as it ripens and can easily be eaten raw.
A plantain is generally:
- Starchier
- Firmer
- Less sweet
- More commonly cooked
Plantain vs. Banana
| Plantain | Common Dessert Banana |
|---|---|
| Usually cooked | Commonly eaten raw |
| Starchier | Sweeter |
| Usually larger | Usually smaller |
| Thicker skin | Thinner skin when ripe |
| Green versions are firm and savory | Ripe versions are soft and sweet |
| Can be fried, boiled, baked, mashed, or roasted | Often eaten raw or used in desserts and baking |
What Does a Plantain Taste Like?
The answer depends heavily on how ripe the plantain is.
This is one of the biggest differences between cooking with plantains and many other fruits.
Green Plantain
A green plantain is:
- Starchy
- Firm
- Relatively neutral
- Not very sweet
Its texture and culinary role can resemble a potato more than a dessert fruit.
Green plantains work especially well for:
- Tostones
- Plantain chips
- Boiled plantains
- Mofongo
- Mashed plantain preparations
Yellow Plantain
As a plantain ripens and turns yellow, some of its starches convert into sugars.
The fruit becomes:
- Softer
- Sweeter
- Less starchy
A yellow plantain can work well for frying, baking, roasting, or grilling.
Very Ripe or Black Plantain
A plantain with many dark spots or a peel that has turned almost completely black can still be excellent for cooking.
At this point, the fruit is:
- Very soft
- Noticeably sweet
- Excellent for caramelizing
These very ripe plantains are commonly fried to create sweet plantain dishes.
Do Not Assume a Black Plantain Is Bad
This is important for anyone unfamiliar with plantains.
With many fruits, a nearly black peel may look like a sign that the fruit should be thrown away.
With plantains, a very dark peel can indicate that the fruit has reached the sweet stage many recipes require.
The plantain still needs to be inspected for actual spoilage, but a dark peel by itself does not automatically mean the fruit is unusable.
Plantain Ripeness Guide
| Color | Flavor | Texture | Common Uses |
|---|---|---|---|
| Green | Mild and savory | Very firm and starchy | Tostones, chips, boiling, mofongo |
| Yellow | Slightly sweet | Softer | Frying, grilling, baking |
| Yellow with Black Spots | Sweet | Soft | Maduros and sweet fried plantains |
| Mostly Black | Very sweet | Very soft | Sweet fried or baked preparations |
Can You Eat a Plantain Raw?
Ripe plantains can technically be eaten without cooking, but plantains are overwhelmingly used as a cooked food.
Cooking improves their:
- Texture
- Flavor
- Sweetness
Green plantains in particular are extremely firm and starchy and are much better suited to cooking.
Why Are Plantains Called Cooking Bananas?
The name describes exactly how they are traditionally used.
Dessert bananas are selected largely for eating fresh.
Plantains and other cooking bananas are commonly prepared with heat.
They can be:
- Boiled like potatoes
- Mashed
- Fried until crisp
- Fried until soft and caramelized
- Roasted
- Baked
This makes plantains function as both a fruit and a starchy staple food.
Where Do Plantains Come From?
Bananas and plantains have origins in tropical Asia, but plantains eventually became major food crops across tropical regions around the world.
Today, plantain dishes are especially important throughout:
- Africa
- The Caribbean
- Latin America
The exact way they are prepared varies enormously by country and region.
Why Are Plantains So Popular?
Plantains are extremely versatile.
One ingredient can produce:
- A crispy snack
- A savory side dish
- A mashed starch
- A sweet side
- A breakfast food
- A dessert component
depending on:
- Ripeness
- Cut
- Cooking method
They are also an important staple food in many tropical countries.
How Do You Peel a Plantain?
A ripe dessert banana can usually be peeled easily with your fingers.
A green plantain is different.
Its skin is thicker and tightly attached to the flesh.
A common method is:
- Cut off both ends of the plantain.
- Make a shallow lengthwise cut through the peel.
- Use your fingers or the edge of a knife to loosen the skin.
- Pull the peel away from the flesh.
Very green plantains can require more effort than ripe ones.
Restaurants preparing plantains regularly need a stable cutting surface.
Nishi Enterprise's Commercial Cutting Board collection includes restaurant-grade boards in multiple sizes for peeling, slicing, and portioning produce.
Be Careful When Cutting Green Plantains
Because green plantains are firm and their peels can be difficult to remove, employees should use controlled knife techniques on a stable cutting board.
A plantain should not be held loosely in the hand while an employee aggressively cuts toward their fingers.
How Are Plantains Cooked?
The most common cooking methods include:
- Frying
- Boiling
- Roasting
- Baking
- Grilling
- Mashing or pounding
1. Fried Plantains
Frying is one of the most famous ways to prepare plantains.
But there are two very different styles depending on ripeness.
Green Plantains
Can become:
- Crispy
- Golden
- Savory
Ripe Plantains
Can become:
- Soft
- Sweet
- Browned
- Caramelized
Restaurants preparing large volumes of fried plantains can browse Nishi Enterprise's Commercial Deep Fryers, which include countertop and floor-model fryers for high-volume foodservice operations.
2. Tostones
Tostones are one of the best-known green plantain dishes.
They are popular throughout parts of the Caribbean and Latin America.
A typical process involves:
- Peeling a green plantain.
- Cutting it into thick pieces.
- Frying the pieces briefly.
- Removing them from the oil.
- Flattening each piece.
- Frying the flattened pieces again until crisp.
- Seasoning with salt.
The result is very different from sweet fried plantains.
Tostones are:
- Savory
- Crisp on the outside
- Starchy inside
Why Are Tostones Fried Twice?
The first fry begins cooking and softening the plantain.
Flattening then creates a larger surface area.
The second fry crisps that expanded surface.
The technique produces the signature flat, crunchy shape associated with tostones.
What Are Tostones Served With?
Tostones may be served as:
- A side dish
- An appetizer
- A snack
They can accompany:
- Meat
- Seafood
- Beans
- Rice
- Dipping sauces
3. Maduros
Maduros are made from ripe plantains rather than green ones.
The plantain is generally sliced and fried until:
- Soft
- Brown
- Sweet
- Caramelized
The natural sugars in the ripe fruit help the outside brown during cooking.
Tostones vs. Maduros
| Tostones | Maduros |
|---|---|
| Made from green plantains | Made from ripe plantains |
| Savory | Sweet |
| Usually fried twice | Usually fried once |
| Flattened | Usually sliced diagonally |
| Crispy | Soft and caramelized |
4. Plantain Chips
Plantain chips are another popular way to use green plantains.
The plantain is sliced very thin and fried until crisp.
The chips may be seasoned simply with:
- Salt
or with additional:
- Chili
- Garlic
- Spices
depending on the product.
Plantain Chips vs. Banana Chips
These names are sometimes used loosely, but the products can be quite different.
Plantain chips made from green plantains are generally:
- Savory
- Starchy
- Crispy
Sweet banana chips may be:
- Sweeter
- Made from dessert bananas
- Prepared as a sweet snack
5. Mofongo
Mofongo is one of Puerto Rico's most famous plantain dishes.
It is commonly made from fried green plantains that are mashed or pounded with ingredients such as:
- Garlic
- Salt
- Fat or oil
- Pork cracklings in some traditional versions
The mixture is formed into a mound and may be served:
- As a side
- With broth
- With meat
- With seafood
Why Is Green Plantain Good for Mofongo?
The high starch content gives green plantain enough structure to be mashed into a dense, savory preparation.
A very ripe sweet plantain would create a completely different flavor and texture.
6. Boiled Plantains
Plantains do not have to be fried.
They can be boiled until tender.
Boiled plantains can be served with:
- Stews
- Beans
- Fish
- Meat
- Sauces
This preparation is common in several African, Caribbean, and Latin American cuisines.
7. Mashed Plantains
After boiling, plantains can be mashed similarly to other starchy vegetables.
The final flavor depends greatly on whether the plantain was:
- Green
- Partially ripe
- Fully ripe
Green plantains produce a more savory result.
Riper plantains bring additional sweetness.
8. Baked Plantains
Baking allows restaurants and home cooks to prepare plantains without deep frying.
Ripe plantains can be baked until:
- Soft
- Browned
- Sweet
They can be served as a side dish or incorporated into other recipes.
9. Roasted Plantains
Plantains can also be roasted.
Roasting develops sweetness and deeper flavor, particularly when the plantain is ripe.
In some cuisines, plantains may be roasted:
- Whole
- In the skin
- Peeled and cut
10. Grilled Plantains
Ripe plantains work well on a grill because their natural sugars can brown over high heat.
Grilled plantains can accompany:
- Chicken
- Pork
- Beef
- Fish
- Vegetable dishes
Plantains in Caribbean Cuisine
Plantains are extremely important throughout Caribbean cooking.
Depending on the country, they may appear as:
- Tostones
- Maduros
- Mofongo
- Boiled plantains
- Mashed plantains
- Plantain chips
They may accompany meals built around:
- Rice
- Beans
- Pork
- Chicken
- Seafood
Plantains in Puerto Rican Food
Puerto Rican cuisine makes particularly famous use of plantains.
Well-known dishes include:
- Mofongo
- Tostones
- Amarillos or maduros
Plantain can function as:
- A side dish
- A starch
- The foundation of an entree
Plantains in Dominican Food
Plantains are also central to Dominican cuisine.
Green plantains can be:
- Boiled
- Mashed
- Fried
while ripe plantains may be fried as a sweet side.
Plantains in Cuban Food
Cuban cuisine also commonly uses both green and ripe plantains.
A plate may include:
- Tostones
- Sweet fried plantains
alongside rice, beans, and meat.
Plantains in African Cuisine
Plantains are major staple foods in several African countries.
They may be:
- Fried
- Boiled
- Steamed
- Roasted
- Pounded
and served with:
- Stews
- Beans
- Fish
- Meat
- Spiced sauces
What Is Dodo?
Dodo is a Nigerian preparation of fried ripe plantain.
The plantain is generally cut into pieces and fried until:
- Golden to deep brown
- Soft
- Sweet
- Caramelized
It may be served with foods such as:
- Rice
- Beans
- Stew
- Eggs
What Is Aloco?
Aloco is a popular West African fried ripe plantain preparation, especially associated with Côte d'Ivoire and neighboring food cultures.
Like many fried ripe plantain dishes, it combines:
- Sweetness
- Caramelization
- A soft interior
and can be served alongside spicy sauces, fish, meat, or other foods.
Plantain and Fufu
In parts of Africa, cooked plantains can also be pounded into dense starch preparations.
They may be used alone or combined with other starchy foods depending on regional tradition.
The finished food is commonly eaten alongside soup, stew, or sauce.
Are Plantains a Fruit or a Vegetable?
Botanically, plantains are fruits.
In the kitchen, however, green plantains often behave more like a starchy vegetable.
They may be used similarly to:
- Potatoes
- Yams
- Cassava
as part of the starch component of a meal.
This is why someone can correctly call plantain a fruit while using it entirely in savory cooking.
Are Plantains Sweet?
They become sweeter as they ripen.
A green plantain contains considerably more starch and has little sweetness.
As the fruit ripens:
Starch decreases while sweetness becomes more noticeable.
That is why ripeness is so important when following a plantain recipe.
Can You Substitute Green Plantains for Ripe Plantains?
Not without dramatically changing the dish.
If a recipe calls for very ripe plantains to make sweet maduros and you use green plantains, you will not get the same result.
The green plantain will be:
- Firmer
- Starchier
- Much less sweet
Similarly, a very ripe plantain does not have the firm starchy structure needed for proper tostones.
How Do You Know Which Plantain to Buy?
Choose according to the recipe.
For Tostones
Choose:
Green plantains.
For Plantain Chips
Choose:
Green or relatively firm plantains.
For Mofongo
Choose:
Green plantains.
For Maduros
Choose:
Yellow plantains with plenty of dark spots or heavily ripened plantains.
For Sweet Baked Plantains
Choose:
Ripe plantains.
Why Are Green Plantains Hard to Peel?
The skin has not softened and separated from the flesh the way it does as the fruit ripens.
This means a restaurant prepping cases of green plantains may spend substantially more labor peeling them than it would peeling ordinary ripe bananas.
That prep time should be considered when adding high-volume plantain dishes to a restaurant menu.
Restaurant Plantain Prep
A restaurant serving large quantities of plantains may need to:
- Wash the fruit.
- Trim the ends.
- Score and remove the peel.
- Cut to the correct shape.
- Hold the prepared pieces appropriately.
- Cook them to order or in controlled batches.
Nishi Enterprise's Commercial Cutting Boards provide durable surfaces for peeling and portioning produce, while the broader Food Prep Equipment collection includes tools for commercial preparation stations.
Plantain Cutting Styles
The way the plantain is cut changes the final product.
Thick Rounds
Useful for:
- Tostones
Thin Rounds
Useful for:
- Plantain chips
Diagonal Slices
Common for:
- Maduros
- Sweet fried plantains
Large Chunks
Can be used for:
- Boiling
- Stews
- Mashing
Why Are Maduros Often Cut Diagonally?
Diagonal cutting creates:
- A larger surface area
- Longer pieces
- More room for browning
which works particularly well with soft ripe plantains.
Commercial Fryers for Plantains
Restaurants serving high volumes of:
- Tostones
- Plantain chips
- Maduros
- Dodo
may benefit from using a dedicated commercial fryer.
Nishi Enterprise's Commercial Deep Fryer collection includes countertop and floor-model fryers in a range of oil capacities for different restaurant volumes.
A high-volume restaurant should choose fryer capacity according to:
- Number of orders
- Portion size
- Other fried foods on the menu
- Peak service demand
Can Plantains Be Fried in a Pan?
Yes.
Smaller quantities of ripe plantains can be shallow-fried in a frying pan.
This can work particularly well for:
- Maduros
- Breakfast portions
- Small-batch restaurant service
Nishi Enterprise carries Commercial Frying Pans in multiple sizes for restaurant cooking.
Deep Fryer vs. Frying Pan for Plantains
| Commercial Deep Fryer | Frying Pan |
|---|---|
| Better for high volume | Good for smaller batches |
| Consistent oil temperature | Easy for small portions |
| Useful for tostones and chips | Useful for ripe fried plantains |
| Requires more oil | Can shallow-fry |
Can Plantains Be Served for Breakfast?
Yes.
In many cultures, plantains are eaten throughout the day rather than being limited to lunch or dinner.
They can accompany:
- Eggs
- Beans
- Cheese
- Meat
- Other breakfast dishes
Ripe fried plantains are especially good with savory breakfast foods because their sweetness provides contrast.
Are Plantains Used in Desserts?
They can be.
Very ripe plantains have enough natural sweetness to work in:
- Sweet fried preparations
- Baked dishes
- Cakes
- Puddings
- Other desserts
The darker and softer the ripe plantain becomes, the more naturally sweet it generally tastes.
Are Plantains Nutritious?
Plantains are primarily a carbohydrate-rich food.
They also provide nutrients including:
- Dietary fiber
- Potassium
- Vitamin C
- Vitamin B6
The nutritional profile of the finished dish depends heavily on preparation.
A boiled plantain and a plantain that has been deep-fried absorb different amounts of added fat.
That does not make one preparation universally right or wrong, but cooking method matters when comparing finished dishes.
Plantains vs. Potatoes
Green plantains and potatoes can perform surprisingly similar jobs in a meal.
Both can be:
- Fried
- Boiled
- Mashed
- Baked
However, their flavors and textures are different.
A green plantain has a subtle tropical fruit character but behaves primarily as a dense starch.
As plantains ripen, they become much sweeter than potatoes could.
Plantains vs. Sweet Potatoes
Ripe plantains may have more in common with sweet potatoes because both can balance:
- Sweetness
- Starch
- Caramelization
when roasted or fried.
But they remain distinct ingredients with different textures and flavors.
Plantains for Restaurant Menus
Plantains can be particularly valuable because restaurants can turn one ingredient into several different menu items.
For example:
Appetizer
Tostones with dipping sauce.
Side Dish
Sweet fried maduros.
Snack
Plantain chips.
Entree Component
Mofongo topped with meat or seafood.
This kind of cross-utilization can help restaurants build variety without adding completely unrelated ingredients.
Plantain Appetizer Ideas
Restaurants can serve:
- Tostones with garlic sauce
- Tostones with avocado dip
- Plantain chips with salsa
- Loaded tostones
- Plantain cups filled with meat or seafood
Plantains as a Side Dish
Sweet or savory plantains can accompany:
- Grilled chicken
- Roast pork
- Steak
- Fish
- Rice and beans
- Stews
Plantain Presentation
Because fried plantains have an attractive golden or caramelized appearance, they can be presented individually or as part of a larger platter.
Nishi Enterprise's Commercial Serving Platters include stainless steel, melamine, and other restaurant presentation options for appetizers and shared dishes.
Plantain Chips for Bars and Restaurants
Plantain chips can also serve as an alternative to:
- Potato chips
- Tortilla chips
- French fries
They can accompany:
- Sandwiches
- Burgers
- Dips
- Bar snacks
or appear on their own as an appetizer.
How Should Restaurants Store Plantains?
Plantains should be managed according to the stage of ripeness needed for the menu.
If the restaurant uses both:
- Green plantains for tostones
- Ripe plantains for maduros
inventory should be monitored carefully so the entire supply does not ripen beyond the stage required for savory preparations.
Plantain Ripeness Is an Inventory Issue
This is different from stocking a shelf-stable ingredient.
Suppose a restaurant needs:
- 50 green plantains today
- 50 ripe plantains tomorrow
The kitchen needs enough fruit at both stages.
If everything becomes ripe at once, the restaurant may have plenty of product for maduros but nothing suitable for tostones.
Restaurants Should Separate Plantains by Ripeness
A simple prep and receiving system can classify plantains as:
- Green
- Turning
- Ripe
- Very ripe
Employees can then use the correct fruit for the correct recipe.
Common Mistakes When Cooking Plantains
Using the Wrong Ripeness
This is probably the biggest mistake.
Green and ripe plantains are not interchangeable.
Trying to Peel a Green Plantain Like a Banana
The thick peel generally needs to be scored and loosened.
Cutting Plantain Chips Too Thick
Thin, consistent slices help chips fry more evenly.
Overcrowding the Fryer
Adding too many plantains at once can reduce oil temperature and interfere with consistent frying.
Thinking Dark Plantains Must Be Rotten
A blackening peel can simply indicate advanced ripeness and sweetness.
Expecting Green Plantains to Taste Sweet
Green plantains are much more starchy and savory.
Frequently Asked Questions About Plantains
What is a plantain?
A plantain is a starchy type of cooking banana that is generally larger, firmer, and less sweet than the familiar dessert banana. Plantains are usually cooked before eating.
Is a plantain a banana?
Plantains are closely related to bananas and are commonly described as cooking bananas. Their starchier texture makes them more suitable for frying, boiling, roasting, baking, and mashing.
What is the difference between a banana and a plantain?
A typical dessert banana is soft and sweet when ripe and commonly eaten raw. Plantains are starchier, have thicker peels, and are much more commonly cooked.
What does plantain taste like?
A green plantain tastes mild and starchy, while a ripe plantain becomes increasingly sweet as the peel turns yellow, spotted, and eventually very dark.
Are green plantains sweet?
No. Green plantains are relatively savory and starchy.
Are black plantains bad?
Not necessarily. A very dark peel can indicate that the plantain is highly ripe and sweet, which is ideal for some fried and baked recipes. The fruit should still be checked for actual signs of spoilage.
Can you eat plantains raw?
Ripe plantains can be eaten without cooking, but plantains are overwhelmingly used as a cooked ingredient because cooking improves their texture and flavor.
How do you cook plantains?
Plantains can be fried, boiled, baked, roasted, grilled, mashed, or pounded.
What are fried green plantains called?
One of the most famous preparations is tostones, made by frying green plantain pieces, flattening them, and frying them a second time until crisp.
What are sweet fried plantains called?
Ripe fried plantains are commonly called maduros in many Spanish-speaking Caribbean and Latin American cuisines, although terminology varies by region.
What are tostones?
Tostones are savory fried green plantains that are generally fried once, flattened, and fried again until crisp.
What are maduros?
Maduros are ripe plantain slices fried until tender, sweet, and caramelized.
What is mofongo?
Mofongo is a Puerto Rican dish traditionally based on fried green plantains that are mashed or pounded with seasonings and other ingredients.
What are plantain chips?
Plantain chips are thin slices of plantain fried or otherwise cooked until crisp. Green plantains are especially useful for savory chips.
Are plantains used in African food?
Yes. Plantains are an important staple in many African cuisines and may be boiled, fried, roasted, steamed, or pounded.
Are plantains used in Caribbean food?
Yes. Plantains are central to many Caribbean cuisines, including Puerto Rican, Dominican, Cuban, Jamaican, and other regional food traditions.
Are plantains fruit?
Botanically, yes. However, green plantains are often treated like a starchy vegetable in the kitchen.
Are plantains healthy?
Plantains provide carbohydrates, fiber, potassium, vitamin C, vitamin B6, and other nutrients. The nutritional profile of the finished dish also depends on whether the plantain is boiled, baked, roasted, or fried.
What can you serve plantains with?
Plantains can accompany rice, beans, meat, poultry, seafood, eggs, stews, sauces, and many other dishes.
Can restaurants deep fry plantains?
Yes. Commercial fryers are especially useful for high-volume production of tostones, plantain chips, maduros, and similar dishes. Nishi Enterprise carries a Commercial Deep Fryer collection with multiple fryer sizes and configurations.
Can plantains be cooked in a frying pan?
Yes. Smaller batches, especially ripe plantains, can be shallow-fried in a pan. Nishi Enterprise carries a Commercial Frying Pan collection for restaurant kitchens.
What equipment does a restaurant need to prepare plantains?
Depending on the menu, useful equipment can include cutting boards, knives, commercial fryers, frying pans, food-prep equipment, and serving platters.
Final Thoughts: What Is a Plantain?
A plantain may look like a banana, but it occupies a very different place in the kitchen.
It is a starchy cooking banana that can completely change as it ripens.
A green plantain is:
- Firm
- Starchy
- Relatively savory
and works well for foods such as:
- Tostones
- Plantain chips
- Mofongo
- Boiled plantains
A ripe plantain becomes:
- Soft
- Sweet
- Easy to caramelize
making it ideal for:
- Maduros
- Sweet fried plantains
- Baked plantains
- Grilled plantains
This ability to move from savory starch to sweet fruit is one reason plantains are such an important ingredient throughout Caribbean, Latin American, African, and other tropical cuisines.
For restaurants, plantains can also provide excellent menu flexibility.
The same broad ingredient category can become:
- An appetizer
- A side dish
- A chip
- A mashed starch
- A sweet accompaniment
Restaurants preparing plantains in volume can browse Nishi Enterprise's Commercial Deep Fryers for tostones, chips, maduros, and other fried preparations.
Smaller batches can be prepared using Nishi Enterprise's Commercial Frying Pans, while the Commercial Cutting Board collection provides work surfaces for peeling, slicing, and portioning the fruit.
Restaurants can also explore Nishi Enterprise's Food Prep Equipment and Commercial Serving Platters for the rest of a plantain prep and service setup.
The simplest way to remember the difference is this: bananas are usually eaten for their sweetness, while plantains are prized for how many different ways they can be cooked.
