slucko

I'd like to add that when making savory tamales (pork, chicken, cheese, etc) I *highly* prefer using banana leaves over corn husks to wrap and steam them in. The flavor is just so much more complimentary. I save the corn husks for making sweet tamales with.

I've heard the starchy corm of the banana is also edible, which makes sense if you look at the edibility of other related plants. Haven't yet had the chance to try it myself, but there was an elderly woman in the Bay Area of California who grew bananas in her backyard specifically for this use, so I'd imagine there's something to it!