Fruits
Banana in gelato
Banana is a soft, aromatic tropical fruit used as a ripe puree in gelato. Rich in sugars (sucrose plus free glucose and fructose) and pectin, it delivers strong flavor, natural sweetness and a smooth, creamy body.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 24% |
| Water | 76% |
| Sugars | 16% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 1% |
| POD (sweetening power) | 18 |
| PAC (anti-freezing power) | 23 |
Typical use: 25-40% of the recipe (ripe banana puree); around 30% is a common target for a pronounced banana flavor.
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Open the balancerHow to use it in gelato
Use very ripe (brown-speckled) bananas, where starch has converted to sugar, for maximum flavor and sweetness. Banana adds meaningful sugar (~16 g/100 g), so reduce added sucrose accordingly. Its POD (~18) and PAC (~23) per 100 g of fruit are moderate, driven by free glucose and fructose, which lower the freezing point and keep the gelato scoopable. Pectin and fiber contribute body and a naturally creamy, slightly gummy texture. Banana browns quickly, so blend with a little lemon juice and process fresh.
Origin & background
Bananas (genus Musa) were first domesticated in New Guinea and Southeast Asia several thousand years ago, and today the banana is one of the world's most-produced fruits, with global output exceeding 100 million tonnes per year according to FAO. The commercial trade is dominated by the Cavendish cultivar. Banana ice creams and frozen desserts became popular in the 20th century as the fruit spread through global trade.
Frequently asked questions
Sources
- USDA FoodData Central, SR Legacy #173944 'Bananas, raw' (per 100 g: water 74.9 g, total sugars 12.2 g, sucrose 2.4 g, glucose 5.0 g, fructose 4.8 g, starch 5.4 g, protein 1.1 g, fat 0.3 g) — https://www.nutritionvalue.org/Bananas%2C_raw_nutritional_value.html
- Aprifel / CIQUAL (French national food composition table), 'Banana' ripe (per 100 g: water 75.8 g, total sugars 15.6 g, sucrose 7.9 g, glucose 3.9 g, fructose 3.8 g, starch 3.8 g, protein 1.06 g, fat <0.5 g, fiber 2.7 g) — https://www.aprifel.com/en/nutritional-sheet/banana/
- Zhu et al., 'Dietary fiber, starch, and sugars in bananas at different stages of ripeness,' PMC8266066 — https://pmc.ncbi.nlm.nih.gov/articles/PMC8266066/