The banana is an edible fruit, elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. It is second most important crop in India next to Mango. Available throughout the year, Affordable, tasty, nutritive, makes it favourite fruit among all classes of people. It is consumed in a fresh or cooked form using both raw and ripe fruit. It is used in making chips, cakes, bread, jam, halwa, jelly etc. Banana leaf, the stem has significant importance in Hindu religious events. Banana leaves with the stem are used in satyanarayan pujas, home and havan. Leaf is used as a plate for offering navaidaya to god. Banana is a rich source of carbohydrate and is rich in vitamins particularly vitamin B. It is also a good source of potassium, phosphorus, calcium and magnesium. The fruit is easy to digest, free from fat and cholesterol and very good in high blood pressure, arthritis, ulcer, gastroenteritis and kidney disorders. Raw Banana peel is sticky sometimes reason being the sticky enzyme which oozes out while peeling which may spoil your hands. This can be avoided by applying some coconut or any vegetable oil before peeling.