Baby bananas are small fruits that grow in clustered bunches known as hands. Each hand typically contains 10 to 12 bananas, and the individual fruits are known as fingers, averaging 2 to 3 centimeters in diameter and 7 to 12 centimeters in length. The fruits generally have a straight, cylindrical shape with tapered ends and are short in nature.
 
The peels are smooth, rubbery, and semi-thin, ripening from green to bright yellow, sometimes blushed with shades of pink. As the fruit matures, the peel will gradually develop tiny brown spots, often referred to as freckles. These freckles indicate ripeness and are created by the increasing presence of fructose in the fruit.
 
Baby bananas are fragile, prone to bruising, and easy to peel, quickly revealing the edible portion of the fruit. The pale yellow to cream-colored flesh is smooth, dense, and seedless with a creamy, soft consistency. Baby bananas release a fruity aroma when peeled and have a rich, sugary, and sweet taste with vanilla, honey, and tropical nuances.
 
Baby bananas are a source of fiber to stimulate the digestive tract, potassium to balance fluid levels within the body, and calcium to build strong bones and teeth. The bananas also provide copper to develop connective tissues, zinc to assist in repairing damaged tissues, vitamin C to strengthen the immune system, and other nutrients, including phosphorus, iron, and vitamins K, E, A, and B. Baby bananas are known for containing a high fructose content, a natural sugar digested in the liver to produce glucose, a monosaccharide sugar. Glucose is used in the body to make energy for muscles and organs.