Banana

A climacteric fruit governed by ethylene gas, the banana is a chemical factory in perpetual motion. Under the action of the enzyme amylase, its starches gradually convert into soluble sugars. Very rich in isoamyl acetate (the ester responsible for its characteristic aroma), its flesh oxidizes quickly. It is the ideal tool for the sweet Maillard reaction: pan-fried in butter, its abundant sugars brown instantly. When overripe, it serves as a hydrating agent and natural binder in cake batters thanks to its degraded pectic matrix.