Ensete ventricosum aka Red Banana Red Abyssinian Banana

Ensete ventricosum is known as Ethiopian or Abyssinian banana. It belongs to the banana family, Musaceae. This evergreen perennial grows fast and looks like a tree. Its native range spans tropical Africa, reaching northern South Africa. It grows in open mountain woods and near streams. Farmers in southern and southwestern Ethiopia grow it for food.

Garden plants may reach 12–20 feet (3.7–6.1 metres) tall. RHS gives a smaller range of 8–13 feet (2.5–4 metres). Wild plants can reach 30–40 feet (9.1–12.2 metres). Reported garden widths reach 10–13 feet (3.05–4 metres). Overlapping leaf stalks form the trunk-like stem. Unlike many bananas, this plant seldom forms suckers. Its broad, paddle-shaped leaves have strong central ribs. The leaves are olive green, with red beneath the ribs. RHS records leaves reaching about 10 feet (3 metres) long. Missouri Botanical Garden reports much longer leaves in large plants.

White flowers sit among deep red bracts. Plants rarely flower in cultivation, so leaves provide most garden interest. Missouri Botanical Garden places flowering in summer on mature plants. It also lists the fruit as an ornamental feature. The plant suits large borders, courtyards, and patio pots. Its tall form can serve as a garden focal point. People also grow it for shade and harvest its fibre.

Give it rich soil that drains well but stays moist. Full sun suits it, though some shade helps during hot hours. It grows in loam or sand across a broad pH range. Feed it through the growing season and shelter it from wind. Strong winds can tear its large leaves. It needs space and close care rather than neglect. USDA hardiness zones are 10–11; RHS rates it H2. It cannot survive freezing and needs winter shelter in colder places. Seeds offer a means of propagation, but germination can be uneven.

Serious pest and disease trouble is not usual. Aphids, spider mites, mealybugs, and scale may still attack it. Anthracnose, wilt, and mosaic virus are possible diseases. Corm pulp and leaf sheaths provide food after processing. People grate and ferment them to make flour for kocho bread. The seed endosperm also serves as food. The base of the flower stalk is edible when cooked. The supplied sources report no known hazards, but give no specific pet-safety assessment.