Mission Bananana

Bananas are healthy, that is well known – the perfect fruit and a source of vitamins, minerals and fibre. They are considered a whole meal and are popular with young and old.

Bananas are also a problematic fruit though – precisely because of their popularity. Global demand leads to monoculture cultivation, optimised for mass, which can destroy entire ecosystems. This is accompanied by massive use of chemicals: the banana industry is a sector with high pesticide consumption. This has devastating consequences for the soil, groundwater, and biodiversity. Above all, the health of the workers on the plantations, who are sometimes exposed to the highly toxic chemicals without protection.

Biodynamic farming methods stand for a regenerative and sustainable agriculture.

Find on this page why Demeter bananas are special and how our farms care for biodiversity, soil fertility and more. Scroll down to meet the farmers and find amazing banana recipes! Enjoy!

What makes Demeter bananas so special?

Demeter bananas are different from all other bananas on the market, because they stand for more than “organic” can offer. They are grown according to the highest organic standards. They are not optimised to maximise profits and are consistently grown without artificial pesticides and pollutants. Furthermore, they are the product of the values of Demeter producers who think and act with love, strength, joy and freedom. Demeter practises a holistic agriculture.

“Mission Bananana”

The additional “na” in our “mission bananana” stands for this holistic approach. For Demeter, banana production represents a mission. A mission on behalf of our planet for more sustainability, climate protection and biodiversity. It is a commitment to humanity and partnership. It is a responsibility for health and respect for all life on earth. Those who choose Demeter products become part of a mission for a better future.

How are Demeter bananas different exactly?

Demeter bananas are always certified to both organic and Demeter standards. Find detailed information about the difference of biodynamically grown bananas versus “only” organic and conventional ways in this download document.

Meet the Makers

Demeter bananas come from biodynamic farms in the Dominican Republic, Colombia, Ecuador and Peru. More

On our biodynamic banana plantation we also grow high-value complementary crops such as coconuts, cocoa, legumes, papaya, soursop and cover soil plants. I also introduced bees and happy chicken to our plantation, along with several flowering plants. This helps me improve the health of my farming system and increase biodiversity and soil fertility. I produce wholesome fruits with the help of compost, bioferments, plant extracts and natural microorganisms instead of chemicals such as pesticides or fertilizers.

Rámon Medrano, Banelino Banana Farm, Dominican Republic

Plastic-free banana farming

Did you know that regular banana farming uses quite some plastic material? It needs plastic bags for the bunch, the bunch separator and nylon threads. This results in huge amounts of plastic waste. Some Demeter farms are successfully experimenting with paper material, such as the Dominique Farms “Granja” and “Campo Alegre” in Santa Marta in Colombia. Here, plastic free packaging reduces 120,4 kg per year and hectare. Additionally the farm absorbs CO2 and thereby reduces the net carbon footprint. Read more here or watch this short video.

Our latest film about a banana farm in Colombia - enjoy the farm visit!

Watch a longer version by clicking here.
Learn more about biodynamic farming at the farm Granja Fatima, biodynamic preparations, plastic-free farming and the collaboration with the indigenous community Arhuacas. It is fascinating!


Enjoy these amazing recipes with Demeter bananas and surprise your loved ones.

Demeter Banana Pancakes

Ingredients for the pancakes: 
2 bananas, very ripe • 180 ml buttermilk • 1 egg • 1 tablespoon cane sugar • 150 g spelt flour • ½ teaspoon baking powder • 5 g bourbon vanilla • 1 pinch salt • 60 g dark chocolate • 1 tablespoon neutral-tasting oil (such as sunflower seed oil or rapeseed oil)

Ingredients for the topping:
Maple syrup • Banana slices • Cocoa nibs

Put the bananas in a bowl and mash with a fork. 2.) Add buttermilk, egg and cane sugar and mix with a stirring spoon. 3.) Now add spelt flour, baking powder, vanilla and salt to the bowl and mix until smooth. 4.) Coarsely chop dark chocolate with a knife and stir into the batter. 5.) Heat oil in a frying pan over medium-high heat. 6.) Add 1½ tablespoons of batter to the pan per pancake and cook each pancake for about 2-3 minutes on both sides. The batter will yield about 6 pancakes. 7) Stack the pancakes on a plate and garnish as desired with maple syrup, banana slices and cocoa nibs.

Demeter Banana Bread

Ingredients for the banana bread:
3 bananas, very ripe • 100 g sour cream • 150 ml carbonated water • 90 ml neutral-tasting oil (such as sunflower seed oil or rapeseed oil) • 100 g cane sugar • 250 g wheat flour (pastry flour) • 50 g whole meal wheat flour • 1 package of baking powder

Ingredients for the cinnamon nuts:
60 g walnuts or pecans • 50 g cane sugar • 60 ml water • 1 teaspoon cinnamon

Preheat the oven to 180 degrees Celsius (top/bottom heat). 2.) Put the bananas in a large mixing bowl and mash with a fork. 3.) Add the sour cream, carbonated water, oil and cane sugar and mix with a stirring spoon. 4.) Next, sift the wheat flour, whole meal wheat flour and baking powder into the bowl. 5.) Using a hand-held mixer or stirring spoon, mix to form a dough until no more lumps are visible. Be careful not to mix it for too long, or the banana bread will not be fluffy. 6.) Pour the batter into a loaf pan (25 cm) lined with baking paper. 7.) Bake the banana bread for 60 minutes at 180 degrees Celsius. 8.) While the banana bread is baking, make the cinnamon nuts: Heat a small pan on medium-high heat. Coarsely crumble the nuts with your hands and roast them for 3 min. in the pan until they begin to smell aromatic. 9.) Add cane sugar, water and cinnamon to the pan and simmer for about 5 minutes until thickened, stirring occasionally. The cinnamon nuts are ready when the water has evaporated and the sugar is caramelized. 10.) Decorate the finished banana bread with the cinnamon nuts.

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