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Baby Bananas

Baby Bananas

Baby Bananas


  • Good Source of Vitamin C, which supports a healthy immune system.
  • Good Source of Vitamin B6, which supports energy metabolism.
  • Good Source of Manganese, which supports energy metabolism.
Nutritional Information

Nutrition Facts

Serving Size 118g

Amount per serving
Calories 110 Calories from fat:
% Daily Value*
Fat 0 g 0 %
Saturated 0 g 0 %
Trans 0 g
Polyunsaturated Fat 0 g 0 %
Monounsaturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 422 mg 8 %
Carbohydrate 27 g 10 %
Fiber 3 g 11 %
Sugars 14 g
Protein 1 g
Vitamin A 0 %
Vitamin C 10 %
Calcium 0 %
Iron 0 %
Riboflavin 8 %
Niacin 6 %
Vitamin B6 25 %
Folate 6 %
Biotin 10 %
Phosphorus 2 %
Iodine 6 %
Magnesium 8 %
Selenium 2 %
Copper 10 %
Manganese 15 %
Chromium 2 %
Chloride 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Bananas contain resistant starch and prebiotic fiber, two compounds that can aid in weight loss.



How To Store

Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen. To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning). 

If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

How To Select

Choose bananas according to the peel color and ripeness desired. Select full-yellow bananas for salads or immediate eating. Use fully ripe bananas, with speckles on the peel for baking, smoothies or recipes that specify mashed bananas.

Usage Tips

If using bananas in salads, to prevent pieces from browning, toss them in pineapple juice before adding. The pineapple juice acts as an ascorbic acid color keeper.
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