Is the White Coating on Banana Leaves Dangerous? Here’s What Experts at IPB University Say

For Indonesians, banana leaves are often used as an environmentally friendly food wrapper. But have we ever wondered about the white coating on the underside of the leaves—is it safe or dangerous?

According to Dr Tjahja Muhandri, a lecturer at the Department of Food Science and Technology at IPB University, the white layer commonly seen on the underside of banana leaves is not dirt, but rather natural wax or epicuticular wax.

“This epicuticular wax functions to protect the leaf from water loss, microbial attacks, and maintain its flexibility,” said Dr Tjahja in his explanation regarding the safety of using banana leaves as food wrappers.

According to Dr Tjahja, this natural wax is hydrophobic and non-toxic, making it safe for direct contact with food. In fact, its presence can help keep food from becoming soft or spoiled too quickly.

However, he reminded that banana leaves still need to be washed before use, especially if they are contaminated with soil, dust, or pesticides.

He also emphasized the importance of distinguishing between natural wax and a separate white layer on the leaves. If this layer comes off easily, it is likely mold—a microbe from the fungi group that has filaments or mycelium.

Mold itself is an important microbe in food microbiology. However, its presence on banana leaves needs to be watched out for.

When wrapping food, Dr Tjahja recommends using the smooth and shiny upper part of the banana leaf because it is cleaner and easier to clean. The underside, which contains white wax, can still be used, but there is a risk of leaving white powder on the food.

To reduce the wax layer, banana leaves can be cleaned with a slightly damp clean cloth. After that, the wilting process with low heat or hot water is recommended so that the leaves become more flexible and do not tear easily when used as wrappers. (dh) (IAAS/RMZ)