CHILLI-BANANA

It was developed into the bananas chilli of today in America in 1940 by the Corneli Seed Company.  Similar in looks to Hungarian Yellow Hot Wax but is very different in heat content.  I changes colour as it matures and is generally harvested when it has just turned yellow to get the sweetest fruit.  Think flesh with a waxy skin, it grows to roughly 20cm long with a curve at the end resembling a banana – hence the name.

Banana chilli can be eaten raw, pickled, baked or stuffed.  Add it to salads, pizza, sandwiches or whatever takes your fancy to spice up dish with a bit of tang without overdoing the heat.  Nutritionally the banana tree chilli contains many vitamins and minerals but is particularly high in Vitamin C.

Raise seedling indoor before the end of winter and plant out in early Spring after the last frost if you live in a cool climate.   Warmer climates are not so restrictive in time to plant and can be grown as a perennial from seed if winters are mild.   Trim off first flowers and fruit to increase production.  Freezing chilli seeds for a few days before planting tricks the seed into thinking it has just come through winter and needs to sprout.  Or soak seed for 12 to 48 hours if the seed is difficult to germinate.

Prepare you soil with well matured manure before planting out.  Water deeply and often.  Fertilise with a nitrogen rich foliar spray in the first few weeks. Harden off before planting out.
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http://era.daf.qld.gov.au/id/eprint/1651/5/4keycap.pdf
There is a huge amount of information on this link.
Just scroll through the stuff that does not interest you.
But well worth the read if you are into growing chillies.