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Banana shallots are large bulbs, averaging 10 to 18 centimeters in length, and have an elongated shape with tapered, pointed ends. The bulb is encased in a papery, outer layer that is smooth and ranges in color from tan, light pink, to grey-brown. Once the brittle layer is removed, the surface of the bulb is firm, and there may be multiple cloves fused together, tinged with purple or green hues depending on the specific variety. Within the cloves, the flesh is ivory to white, crisp, and multi-layered. Banana shallots have a flavor reminiscent of both onions and garlic, but the taste is much milder with subtle sweet notes.
Seasons/Availability
Banana shallots are available year-round.
Current Facts
Banana shallots, botanically classified as Allium cepa, are a cross between an onion and a shallot, belonging to the Amaryllidaceae family. Also known as an Echalion shallot, the term Banana shallot is a general descriptor used for multiple varieties that are large in size and have an elongated shape. The name Banana shallot is rumored to have been derived from the shallot’s curved, torpedo-like shape, and the elongated bulbs are highly favored by European chefs for their easy-to-peel skin, faster cooking time, and sweet flavor. Despite their larger size, Banana shallots are some of the mildest flavored shallot varieties and are used to add subtle nuances to sauces, meats, and soups. The shallots are also a popular home gardening cultivar throughout Europe with the common varieties including Jermor, Cuisses de Poulet du Poitou, Zebrunne, Eschalote Grise, and Long Red Florence.
Nutritional Value
Banana shallots are a good source of vitamin C, which is an antioxidant that increases collagen production within the body and boosts the immune system. The shallots also contain fiber, which stimulates the digestive tract and provide smaller amounts of calcium, potassium, copper, iron, and vitamin A.
Applications
Banana Shallots are best suited for both raw and cooked applications such as roasting, sautéing, frying, stewing, and braising. When raw, the cloves can be finely chopped and tossed into salads or blended into oil-based dressings. Banana shallots can also be cooked and lightly caramelized to add sweet and subtle flavors to soups, curries, and stews, minced and cooked into sauces, lightly sautéed in vegetable stir-fries, or braised with cooked meats. In addition to cooked preparations, the shallots can be pickled whole for extended use. Banana shallots pair well with meats such as poultry, ham, and pork, seafood, carrots, parsnips, green beans, tomatoes, mushrooms, radishes, beets, bell peppers, potatoes, herbs such as thyme, parsley, sage, rosemary, basil, and coriander, olives, raisins, and cheeses such as swiss, gruyere, parmesan, and goat. The fresh bulbs will keep up to two months when stored whole and uncut in a cool, dry, and dark place.
Ethnic/Cultural Info
In France, Banana shallots are one of the most popular aromatics used in the traditional French bearnaise sauce. The word bearnaise translates from French to mean “from Bearn,” which is a town in France, and the sauce was named after the town in honor of its creator, chef Jules Colette. The creamy sauce is a variation of the famous hollandaise sauce, which is considered to be one of the five “mother sauces” of French cuisine, and chef Colette took the base hollandaise ingredients of butter and egg yolks and combined them with tarragon, shallots, peppercorns, and white wine vinegar to create the new sauce. Legend has it that chef Colette debuted the bearnaise sauce at the opening of his Paris restaurant in 1836, and the sauce was met with great enthusiasm, popularizing it into the beloved sauce that is still used today. Bearnaise sauce is traditionally served on roasted meats, especially steak, and is also commonly paired with seafood and eggs.
Geography/History
Banana shallots are native to France and were believed to have been naturally developed from original shallot varieties introduced from the Middle East during the 11th century. Once naturalized in France, shallots were highly cultivated in home gardens and were also commonly sold in local markets. Over time, growers developed many different elongated varieties in northern France and began to sell them in local markets sometime during the 17th century. Today Banana shallots are cultivated in Brittany and the Loire Valley of France and are exported to other countries throughout Europe and the United States. The shallots are also grown in Belgium and in the eastern counties of Britain and are widely available through local markets, specialty grocers, and in home gardens.
Turnips, Borough Market
London SE1 9AH
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Banana shallots: With an elongated shape averaging 10 to 18 centimeters and tapered ends, banana shallots are both practical and visually distinct. Their smooth, papery skin varies in color from tan to light pink or grey-brown. Beneath the layers, the flesh is ivory to white and crisp, often tinged with purple or green. Their flavor combines the essence of onions and garlic, but with gentler, sweeter undertones that enhance a wide range of dishes.
Banana shallots always available at Borough Market London …..Banana shallots are incredibly versatile, excelling in a range of culinary uses. They can be finely chopped and added raw to salads or dressings, lightly caramelized to enhance soups and curries, and braised with meats for a deeper flavor. They also pair beautifully with herbs like thyme and rosemary, vegetables like carrots, and cheeses like parmesan. Stored properly, they stay fresh for up to two months.
Banana shallots are in-season at Union Square Farmers Market in New York City …Banana shallots owe their name to their curved, torpedo-like shape. These elongated shallots are prized by European chefs for their easy-to-peel skin, quicker cooking time, and sweet, mild flavor. Despite their larger size, they offer subtle nuances to dishes like sauces and soups. Popular home gardening varieties include Jermor, Zebrunne, and Cuisses de Poulet du Poitou, showcasing their versatility and adaptability across kitchens and gardens alike.
Whole Foods Market
63-97 Kensington High St, London W8 5SE, United Kingdom
Banana shallots originated in France, where they naturally developed from shallot varieties brought from the Middle East during the 11th century. By the 17th century, French growers in northern regions cultivated elongated varieties and sold them in local markets. Today, they are mainly grown in Brittany and the Loire Valley of France, as well as Belgium and parts of Britain, and are available across Europe and the United States.
Natoora Spa Terminus Market
Discovery Business Park, Rear of Arch 6, Dockley Rd SE16 4QT, United Kingdom
Bearnaise sauce, one of France's culinary staples, was created by chef Jules Colette in 1836. He developed the sauce by enhancing the hollandaise base—made of butter and egg yolks—with tarragon, shallots, peppercorns, and white wine vinegar. Its name honors the town of Bearn and Colette first introduced it at his Paris restaurant. Traditionally, the sauce is served with roasted meats, particularly steak, and often accompanies seafood or egg dishes.
Banana shallots @ Turnips!...Banana shallots have a unique flavor that blends the essence of onions and garlic, offering a milder taste with delicate sweet notes. Their elongated shape ranges from 10 to 18 centimeters, encased in smooth, papery layers in colors like tan, light pink, or grey-brown. Inside, the ivory to white flesh can have purple or green hues depending on the variety, providing a multi-layered, crisp texture.
Brogdale Collections
Brogdale Farm House, Brogdale Rd, Faversham ME13 8XZ, United Kingdom
+44 1795 536250 [email protected]
Banana shallots are versatile for both raw and cooked uses, such as in salads, dressings, soups, or meat dishes. They can be caramelized for sweetness or pickled for preservation. Pair them with ingredients like poultry, seafood, carrots, tomatoes, or herbs like thyme and rosemary. Stored whole and uncut in a cool, dry, dark place, they can last up to two months.
Eataly London
135 Bishopsgate, London EC2M 3YD, United Kingdom
02045380271
Banana shallots: Banana shallots are believed to have earned their name due to their elongated, curved shape resembling a banana. These shallots, known for being larger than typical shallots, are favored by European chefs for their easy peeling, quick cooking, and sweet, mild flavor. Despite their size, they remain one of the gentlest flavored varieties, ideal for enhancing sauces, meats, and soups with subtle undertones.
Publix Super Market at 10 Westedge
10 Westedge St Ste 100, Charleston, SC 29403
Banana shallots originated in France and are thought to have been naturally developed from ancient shallot varieties brought from the Middle East during the 11th century. By the 17th century, elongated varieties were cultivated in northern France and sold in local markets. Today, they are grown in regions like Brittany and the Loire Valley, as well as Belgium and the UK, and are distributed throughout Europe and the United States.
Winterfeldtplatz
Winterfeldtplatz, 10781 Berlin, Germany
Banana shallots, though milder than onions and garlic, offer a unique flavor profile with subtle sweet notes. These elongated bulbs, measuring 10 to 18 centimeters, are encased in a smooth, papery outer layer, often tan, pink, or grey-brown. Beneath this layer lies firm ivory to white flesh, occasionally tinged with purple or green hues. They're prized for their ability to add delicacy to dishes without overpowering other flavors.
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