It belongs to the same family of the common banana, but it is only 7cm (2.7 inches) long, and unlike the banana, it is grown in regions of moderate climate, approximately between 1000 and 1500 meters (3200 to 4900 feet) of altitude. The bananito is distinguished by its delicious flavor, much sweeter than the traditional banana. In the ripening process, the fruits go from green to yellow, finally turning deep yellow and slightly soft when ripe and suitable for consumption.
The fruit is usually eaten directly while fresh. The skin, which is not edible, comes off easily. The fruit can also be cooked, fried, broiled, or dehydrated. At room temperature, the bananito can be kept for several days. The skin burns with the cold inside the refrigerator, and it turns brown, but even so, its flesh stays fresh and ready to eat.