What Is Banana peppers and How Can I Use It?
Wondering what to do with banana peppers? This guide covers how to pick it, cook it, store it, and swap it, plus 43 recipes to put it to work.
Key Points
- Mild, sweet-tangy yellow pepper at roughly 0 to 500 Scoville units, far gentler than a jalapeno.
- Pickled rings are the default, adding acid and crunch to subs, pizza, and salads.
- Fresh ones are crisp and grassy, good raw in salads, stuffed, or sauteed.
- Closest swap is pepperoncini, which are thinner-walled and a touch hotter and more bitter.
- Fresh keep one to two weeks; opened jars last a month or more under the brine.
What are banana peppers?
Banana peppers are long, tapered yellow peppers named for the obvious: the shape and the color look like a small banana. They run mild and lightly sweet, with a tangy edge that gets sharper once they are pickled.
Most people meet them as pickled rings. Those bright yellow slices get piled onto subs and pizza and tossed through salads. Fresh, they are crisp and grassy, closer to a sweet pepper than a hot one.
On the heat scale they barely register, roughly 0 to 500 Scoville units. That is far milder than a jalapeno, so they add flavor and crunch without setting anyone's mouth on fire.
How to Use Banana Peppers
Pickled is the default, and the jar earns its keep. Scatter the rings over Mom's Big Sub Sandwich or a Chicken Caesar for a quick hit of acid that cuts through cheese and rich dressing.
Fresh banana peppers are worth knowing too. Slice them raw into a Three Bean Salad with Sweet Bell Peppers, or chop them into salsa where you want pepper flavor without heat.
They also stuff well. The walls are thinner than a bell pepper but sturdy enough to hold cream cheese or a sausage filling, and they soften fast under the broiler.
Sliced and sauteed, they sweeten and go limp in a few minutes, good in fajitas and omelets or piled on a sausage hoagie.
Pairing and Common Mistakes
Banana peppers love salty, fatty company. Provolone, pepperoni, tuna, feta, and olive oil all play off their tang, and a few rings wake up a heavy sandwich the way a squeeze of lemon wakes up fish.
The usual mistake is confusing them with pepperoncini in the jar and expecting more bite. Pepperoncini are thinner-walled and a touch more bitter and spicy, while banana peppers are smoother, meatier, and sweeter. Swap them knowing the texture and tang will shift.
Another slip is cooking pickled rings into a hot dish and wondering where the crunch went. Pickled peppers are a finishing touch. Add them at the end or off the heat so they keep their snap.
Substitutes
For pickled banana pepper rings, pepperoncini are the closest swap and sit right next to them on the shelf. They bring a little more heat and a wrinklier bite, so use the same amount and expect a sharper result.
Pickled sweet cherry peppers work when you want the sweetness without the length, though they are rounder and softer.
For fresh banana peppers, a yellow or light green Hungarian wax pepper is the nearest match in look, but taste one first since hot strains exist. A mild fresh chile such as a cubanelle, or even strips of sweet bell pepper with a splash of vinegar, covers the fresh-and-mild role.
Buying and Storing
Pick fresh banana peppers that are firm and glossy with a bright yellow color and no soft spots. Skip any that bend easily or show brown patches at the stem.
Stored loose in the crisper drawer, fresh ones keep about one to two weeks. Do not wash them until you are ready to use them, since trapped moisture speeds up rot.
Jarred pickled rings are the pantry workhorse. Sealed, they last for months in the cupboard. Once opened, keep the jar in the fridge with the peppers under the brine and they stay crisp for a month or more.
If the brine turns cloudy or the peppers go slimy, toss the jar.
Nutrition
Nutrition Facts
Serving Size 1 cup (124g)Quick facts
Where to find banana peppers: Banana peppers are usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Banana peppers are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
- In Chinese
- 香蕉辣椒
- British (UK) term
- Banana peppers
- en français
- piments bananes
- en español
- pimientos de banana
How much do banana peppers weigh?
| Amount | Weight |
|---|---|
| 1 cup | 124 grams |
| 1 small (4" long) | 33 grams |
| 1 medium (4-1/2" long) | 46 grams |
| 1 large (5" long) | 75 grams |
Related
Vegetables and Vegetable Products
Recipes using banana peppers
There are 43 recipes that contain this ingredient.
Chicken Caesar
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Lettuce Wrap
A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!
Tomato, Basil & Almond Pesto Pasta (Pesto alla Trapanese)
Fresh cherry tomatoes, basil, and toasted almonds make this fresh pesto that highlights the fresh ingredients. A very quick, easy and delicious dish! Originates from the Italian village of Trapani on the tip of Sicily.
Chinese Pork & Peppers (????)
??????????????????????????????? A traditional Chinese dish, simple, easy and nutritious, it is one of the most popular recipes in China.
Mom's Big Sub Sandwich
That's right, I have a recipe for a sub sandwich. You may ask yourself why it is necessary. Its because its the best sandwich and a huge crowd pleaser! Trust me.
Soba Noodles, Mushroom & Tatsoi with Sweet-Sour Cucumber
This one pot dish is packed with deliciousness and goodness. Sauteed assorted mushrooms are cooked in a flavorful broth, lots of Asian yumminess will for sure make your tummy feel very happy.
Veggie Tofu Sheet Rolls
This classic Chinese appetizer can be found in many of Chinese restaurants. Fresh and crunchy veggies are wrapped into fresh tofu sheets, very similar way to wrap sushi. Usually served with soy-sesame or spicy dipping sauce.
Butternut Squash, Green Beans & Tofu
Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.
Orzo & Bell Pepper Salad with Edamame, Olives & Feta
Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.
Three Bean Salad with Sweet Bell Peppers
Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.
Bok Choy, Mushrooms & Tofu Stir-Fry
This bok choy, mushrooms, and tofu stir-fry deliver sweet, sour, and slightly spicy flavor. It's hard not to taste good when you have garlic, ginger, scallions, soy sauce, sesame oil... all these classic and delicious Asian spices in one dish.
Dinuguan (Blood Stew)
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
Pissaladiere Pizza
Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.
Spicy Sausage Sandwiches
Spicy sausage sandwiches on English muffins with homemade pepper-corn salsa, jalapenos, banana peppers, and melted Colby cheese. A fiery breakfast or lunch sandwich.
Venison Savory Stew
Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.
Bean Curd with Chinese Parsley
Wok-fried tofu with hot banana peppers, sweet red bell pepper, soy sauce, and a generous shower of fresh cilantro. A minimalist Chinese stir-fry that's fast and bright.
Lynn's Green Marsala
A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.
Lynn's Green Marsala
A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.
Paksiw Na Isda (Boiled Pickled Fish & Vegetables)
Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.
Chicken Thighs with Aromatic Spices
Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.
Hot Pepper Salsa
Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.
Hot Salsa
Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.
No Pain Salsa
Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.
Tin Plate Special - Rump Roast
Hearty Dutch oven rump roast braised low and slow with pinto beans, tomato sauce, peppers, and onions. This cowboy-style one-pot beef and bean dinner feeds a hungry crowd.
Original Sin Chili - Southern
Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.
Eight Pepper Chili
Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.
Beet Pesto
Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.
Jerk Beef
Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.
Pickled Roasted Hot Peppers
Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.
Paksiw Na Isda
Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.
Chicken with Whole-Grain Mustard & Zucchini in Packets
Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.
Gardiniere
Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.
Best Green Tomato Pickles
Classic green tomato pickles with quartered unripe tomatoes, red and green bell peppers, onions, and banana peppers in a sweet apple cider vinegar brine. The old-Southern way to use up end-of-season garden tomatoes.
Pepper Jelly
Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.
Hot Pickled Peppers
Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.
Eggplant with Quinoa & Chickpeas
Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.
Hot & Sweet Pickled Peppers
Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.
Green Tomato Relish By Mavis Vawter
Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.
Caribou Soup
Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.
Caribou Stew
Slow-cooked caribou stew with lentils, potatoes, parsnips, and peppers in a white wine and Worcestershire broth. Crockpot-friendly and loaded with protein.
