Sweet Banana Pepper

Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling, and are an excellent choice for making pepper rings for sandwiches. Great for containers.

  • Light Full sun
  • Fruit size 6 inches by 1.5 inches
  • Matures 75 days
  • Plant spacing 18 to 24 inches

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

At a glance
Nutrition Information

Light requirements: Full sun.

Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

For more information, visit the Peppers page in our How to Grow section.

Nutrition Facts

1 cup chopped raw banana pepper:
  • Calories: 33
  • Carbohydrates: 7g
  • Dietary fiber: 4g
  • Protein: 2g
  • Sugars: 2g
  • Vitamin C: 171% DV
  • Vitamin B6: 22%
  • Vitamin K: 15%
  • Folate: 9%
  • Potassium: 9%

Nutritional Information

This sweet mild pepper, like all peppers sweet or hot, has a high vitamin content in a high-fiber, low-calorie package. Banana peppers are especially high in vitamin C, vitamin B6, and folate, all found to be important in heart health and associated with a reduced risk of some cancers. Even a small amount of banana pepper is a great way to get your vitamin C, essential to the health of our bones, blood vessels, tendons, and ligaments – and an important antioxidant in the fight against cancer.