QUICK ANSWER
How many calories are in banana?
Raw banana contains about 89 calories per 100 g. A typical medium edible banana weighs about 118 g and is therefore roughly 105 calories, but size and edible weight are more reliable than the word ‘medium.’
89 kcal / 100 gNutrition values describe a reference food state, not every individual item. Variety, water content, preparation and portion weight can change the estimate.
THE NUMBERS
Banana nutrition facts per 100 g
The table below uses the reference state shown at the top of this page. Keeping one gram basis makes it easier to compare foods before translating the values to the portion you actually ate.
Source: USDA FoodData Central SR Legacy record 173944. Values may be rounded for readability.
SERVING SIZE
Calories by portion and serving weight
Words such as “small,” “medium,” “half” and “one piece” are convenient but imprecise. Grams make the estimate reproducible, particularly when natural foods vary in size.
MACROS
Carbohydrate, protein and fat explained
Carbohydrate
Banana is mainly a carbohydrate food. The 22.8 g total includes starch, naturally occurring sugars and fibre.
Protein
Banana contains only a small amount of protein. Yogurt, cottage cheese, nuts, seeds or another protein food can make a more substantial snack.
Fat
Plain banana is naturally very low in fat. Nut butter, chocolate, granola and cooking fats should be counted separately.
MORE THAN CALORIES
Fibre, vitamins and minerals
One food does not need to provide every nutrient. These are the characteristics most useful for understanding where banana fits in a varied eating pattern.
Potassium
Raw banana supplies 358 mg of potassium per 100 g. It contributes to intake, although many other fruits, vegetables, beans and dairy foods also provide potassium.
Fibre
The reference food provides 2.6 g of fibre per 100 g. Whole banana retains its food structure in a way that strained juice does not.
Vitamin C
The reference amount contains 8.7 mg of vitamin C. Variety, ripeness and storage can change the amount in an individual fruit.
Vitamin B-6
Banana contributes vitamin B-6; use the source record for the exact amount and avoid treating one food as the sole source.
FOOD STATE MATTERS
How preparation changes the nutrition estimate
A reliable calorie entry should describe the food you actually ate—not merely a food with a similar name.
Ripeness
Ripeness changes texture and the balance of starch and sugars. Continue using edible weight for the calorie estimate.
Frozen
Freezing plain banana does not add calories. Log any milk, yogurt, sweetener or toppings used with it.
Dried
Dried banana and banana powder are far more calorie-dense by weight because much of the water has been removed.
Banana bread
Banana bread is a mixed recipe. Flour, sugar, fat, eggs and the finished serving weight determine its calories.
PRACTICAL CONTEXT
How banana can fit different goals
There is no universal “good” or “bad” food. Portion, frequency, the rest of the meal, preferences and individual health needs all matter.
Everyday snack
Banana is portable and supplies carbohydrate. Pair it with protein or fat when a longer-lasting snack is useful.
Activity
Its carbohydrate can be convenient before or after activity, depending on timing and individual digestion.
Fibre goals
Banana contributes some fibre, while beans, berries, whole grains and seeds can help build a higher-fibre day.
Calorie planning
Banana can fit many calorie targets; weighing the edible fruit avoids errors from unusually small or large bananas.
QUALITY & SAFETY
How to choose, store and prepare it
Ripen
Keep firm bananas at room temperature until they reach the colour and softness you prefer.
Slow ripening
Refrigeration can slow further ripening once the banana is ready, although the peel may darken.
After peeling
Cover and refrigerate cut banana promptly. Browning is mainly a quality change, but spoiled fruit should be discarded.
Freeze
Peel and portion banana before freezing so the later serving weight is easier to track.
PHOTO LOGGING
How to log banana more accurately
A food photo can suggest the ingredient, but it cannot always reveal exact weight, hidden oil or preparation details. These checks turn an image guess into a better estimate.
- 01
Weigh only the edible banana, excluding the peel.
- 02
Choose a raw-banana record unless the food was dried, fried or part of a recipe.
- 03
Do not assume every banana is 105 calories; size varies.
- 04
Log milk, yogurt, nut butter, chocolate and other smoothie or topping ingredients separately.
COMMON QUESTIONS
Banana calorie and nutrition questions
How many calories are in a medium banana?
The USDA serving reference of 118 g edible banana is about 105 calories.
Does a ripe banana have more calories?
Ripening changes the balance of starch and sugar more than the overall calorie total. Weight remains the most useful practical input.
How many calories are in half a banana?
Weigh the edible half when possible. Half of a 118 g medium reference is about 59 g, or roughly 53 calories.
Are frozen bananas higher in calories?
Plain freezing adds no calories. Smoothie ingredients and coatings are separate.
Should the peel be included in the weight?
No. This record describes the edible portion, so weigh the fruit without its peel.
KEEP EXPLORING
Related food guides
SOURCES & METHOD
Where these numbers come from
Values are from USDA FoodData Central record 173944, Bananas, raw, per 100 g edible portion. Dried, powdered and other ripeness-state records are separate.
Open USDA FoodData Central SR Legacy record 173944 ↗Page reviewed 26 August 2026. We show the food state, gram basis and source record so readers can check the estimate instead of treating one number as universally exact.