Hot Banana

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Hot Banana to a garden.

Warm, banana-sweet aroma meets a gentle, lingering heat in Hot Banana wax peppers—sunlit, glossy pods that feel crisp and substantial in the hand.

At maturity they develop a bright yellow-to-amber glow with a smooth, waxy skin and a pleasantly snappy bite. Grow for standout fresh snacking, vibrant roasting on the tray, and bold flavor in salsas and quick pickles where their sunny color shines through.

Light: Full SunMaturity: 75 DaysHabit: Bush

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Hot Banana Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 6th	Sep 19th – Aug 29th
Zone 2b	Mar 20th	Jun 26th	Sep 9th – Aug 25th
Zone 3a	Mar 20th	Jun 26th	Sep 9th – Sep 1st
Zone 3b	Mar 24th	Jun 30th	Sep 13th – Sep 21st
Zone 4a	Mar 20th	Jun 26th	Sep 9th – Sep 24th
Zone 4b	Mar 18th	Jun 24th	Sep 7th – Sep 27th
Zone 5a	Mar 13th	Jun 19th	Sep 2nd – Sep 30th
Zone 5b	Mar 9th	Jun 15th	Aug 29th – Oct 5th
Zone 6a	Mar 6th	Jun 12th	Aug 26th – Oct 10th
Zone 6b	Feb 28th	Jun 6th	Aug 20th – Oct 16th
Zone 7a	Feb 23rd	Jun 1st	Aug 15th – Oct 20th
Zone 7b	Feb 13th	May 22nd	Aug 5th – Oct 28th
Zone 8a	Feb 4th	May 13th	Jul 27th – Nov 5th
Zone 8b	Jan 26th	May 4th	Jul 18th – Nov 12th
Zone 9a	Jan 9th	Apr 17th	Jul 1st – Nov 26th
Zone 9b	Dec 15th	Mar 23rd	Jun 6th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Hot Banana wax peppers bring a banana-like sweetness on the nose with heat that arrives gently and hangs around without getting harsh. They’re ideal for roasting and pickling because their crisp flesh turns glossy-tender while the bright aroma and color stay intact.

Best Uses

tray-roast for blistered, amber-sweet pods that collapse into a quick sauce
slice and fold into salsas for crisp pops of sunny heat
quick-pickle for crunchy, candy-bright snacks
sear whole then char-skim into omelets and grain bowls for heat that stays behind

Flavor Profile

banana-sweet aroma up front snappy, crisp pepper bite warm, lingering heat smooth waxy skin that roasts glossy and tender

Kitchen Pairings

lime garlic cilantro cotija cheese smoked paprika olive oil

Frequently Asked Questions

What pest or disease is most likely on Capsicum annuum (hot wax type), and what should I do first?

Watch for aphids and thrips, which can quickly distort new growth and spread viruses in Capsicum annuum. At the first signs of curled leaves or stippling, blast plants with a strong water spray, then apply insecticidal soap (especially on the undersides) and repeat every 5–7 days for 2–3 cycles. If you see gray moldy lesions or sudden wilting with damp stems, remove affected leaves/plants and avoid watering the foliage to keep the canopy dry.

How often should I water Capsicum annuum during the main growing phase?

During flowering and fruit set, keep soil consistently evenly moist but not waterlogged—about 1–2 inches (2.5–5 cm) of water per week depending on heat, with more frequent light watering in hot windy weather. Water deeply when the top 1 inch (2.5 cm) of soil feels dry, and stop short of soggy soil to reduce blossom-end issues and root stress. Mulch around plants to steady moisture through the hottest weeks.

How can I tell when Hot Banana peppers (Capsicum annuum) are ready to harvest?

Harvest when the fruits reach full size and have turned their mature color—typically yellow to orange depending on your conditions—while still firm and glossy. You can also taste one: mature Capsicum annuum should taste fully developed (less green/vegetative), and the pepper should snap off easily rather than bending. Start picking around day ~75, checking every 1–3 days once they begin coloring.