Banana Leaf: Traditional, Fragrant, Kitchen-Essential

The natural wrap behind authentic tamales and more.

A TRADITIONAL NATURAL WRAP

Banana Leaf, Nature’s Original Wrapper

Banana leaves are large, pliable leaves used to wrap and steam tamales, fish, and meats, infusing dishes with a subtle, fragrant aroma no synthetic wrap can match. A staple across Latin American, Caribbean, and Southeast Asian kitchens, banana leaf brings both function and tradition to the table. At Latin Specialties, we source banana leaf for consistent quality and size, case after case.

Traditional, fragrant, and kitchen-essential—banana leaf wraps in more than just flavor.

Wrapped in Banana Leaf,Wrap in tradition. Cook with Flavor.

Banana leaf tamales on a rustic table, one opened to show the masa and chicken filling

Hands spreading masa on a banana leaf with a bowl of chicken in salsa verde

A banana leaf tamal being opened on a plate with salsa and lime

Steamed in the leaf recipe

Chicken Tamales in Banana Leaf with Salsa Verde

Soft, fragrant masa and shredded chicken in green salsa, wrapped and steamed in banana leaf for a tender, aromatic tamal.

Makes12 tamales
Prep1 hr
Steam1 hr 15 min

Ingredients

12 pieces Latin Specialties Banana Leaf (about 10 x 12 inches), plus strips for tying
2 lb fresh masa for tamales (or 4 cups masa harina mixed with 3 cups warm broth)
3/4 cup lard or vegetable shortening, softened
2 tsp salt and 1 tsp baking powder
1 cup warm chicken broth, as needed
3 cups shredded cooked chicken
1 lb Latin Specialties Tomatillos, husked
2 Latin Specialties Serrano chiles
2 cloves Latin Specialties Garlic
½ Latin Specialties Onion
¼ cup Latin Specialties Cilantro

Method

Make the salsa: simmer the tomatillos, serrano, garlic and onion for 10 minutes, then blend with the cilantro and salt. Stir half of it into the shredded chicken.
Soften the banana leaves by passing them over a gas flame or a hot skillet for a few seconds until they turn glossy and flexible. Wipe clean and cut into rectangles.
Beat the lard until fluffy. Add the masa, salt and baking powder and beat, adding warm broth little by little, until the dough is soft and a small ball floats in water.
Spread about ⅓ cup of masa on each leaf, add a spoonful of chicken, fold the leaf over to make a rectangular packet and tie with a strip of leaf.
Steam the tamales upright in a covered steamer for 1 hour and 15 minutes, until the masa comes away clean from the leaf. Serve with the remaining salsa.

TipNever use the leaf's stiff central rib and always flame or steam it first: it makes the leaf pliable so it won't crack when you fold.

Cochinita pibil on banana leaf with pickled onions, lime and tortillas

Baking dish lined with banana leaves holding marinated red pork ready for the oven

Slow-roasted recipe

Cochinita Pibil Baked in Banana Leaf

Yucatán's famous achiote-marinated pork, wrapped in banana leaf and slow-roasted until it falls apart.

Serves8
Marinate4 hrs+
Bake3 hrs

Ingredients

3 lb boneless pork shoulder, cut into large cubes
3 tbsp achiote paste
½ cup sour orange juice (or ¼ cup orange juice + ¼ cup Latin Specialties Lime juice)
6 cloves Latin Specialties Garlic
1 tbsp dried Latin Specialties Oregano
1 tsp ground cumin and 2 tsp salt
4 pieces Latin Specialties Banana Leaf, softened over a flame
1 Latin Specialties Habanero, to serve (optional)
1 red Latin Specialties Onion, thinly sliced, and lime juice for quick pickling
Warm corn tortillas, to serve

Method

Blend the achiote, citrus juice, garlic, oregano, cumin and salt until smooth. Toss with the pork and marinate for at least 4 hours, ideally overnight.
Heat the oven to 325°F. Line a baking dish with the softened banana leaves, letting the ends hang over the sides.
Add the pork and all the marinade, fold the leaves over the top, cover tightly with foil and bake for 3 hours, until the meat shreds easily.
Meanwhile, pickle the sliced onion in lime juice with a pinch of salt for 30 minutes.
Shred the pork in its juices, and serve on warm tortillas topped with the pink onions and, if you like it hot, a little habanero.

TipWrap the leaf over the pork and seal with foil: the trapped steam is what makes it tender and gives it the leaf's subtle aroma.

From Field to Your Table



Sourcing

Trusted growers deliver consistent, quality banana leaf



Quality & Safety

Strict specs, traceability, and cold-chain stewardship ensure quality.



Ripeness Handling

Harvested and trimmed for consistent size and pliability.



Packaging & Formats

Whole leaves, cut sheets, or custom program packs.



On-Time Delivery

Reliable logistics to keep your supply flowing.

Program flexibility.

We support programs to meet customer and regulatory needs. Choose the approach that fits your market and let us guide specifications, labeling and handling.

Banana Leaf: Traditional, Fragrant, Kitchen-Essential

A TRADITIONAL NATURAL WRAP

Banana Leaf, Nature’s Original Wrapper

Traditional, fragrant, and kitchen-essential—banana leaf wraps in more than just flavor.

Wrapped in Banana Leaf,Wrap in tradition. Cook with Flavor.

Chicken Tamales in Banana Leaf with Salsa Verde

Ingredients

Method

Cochinita Pibil Baked in Banana Leaf

Ingredients

Method

From Field to Your Table

Sourcing

Quality & Safety

Ripeness Handling

Packaging & Formats

On-Time Delivery

Program flexibility.

We support programs to meet customer and regulatory needs. Choose the approach that fits your market and let us guide specifications, labeling and handling.

Care, Made Simple

Store banana leaf refrigerated in a sealed bag to keep it pliable. Warm briefly before use to make folding and wrapping easier.

Quality You Can Measure