Banana peppers are a high-yield banana-shaped pepper that is deep yellow at maturity. These sweet peppers are easy to grow and one plant will usually provide enough peppers for an entire family. Transplants can be purchased from garden centers. Plants should not be planted until nighttime temperatures are above 60 degrees. Pepper plants should be spaced 12 to 24 inches apart. Harvesting banana peppers is simple and should be done often to encourage the plant to keep producing.
Separate the plant with your hands carefully to look for ripe banana peppers--peppers that have turned from green to a bright yellow and are 4 to 8 inches long.
Cut the pepper stem 1/2 inch from the top of the pepper with a clean, sharp pair of garden shears or a knife. Allow peppers to fall to the ground until you are done harvesting.
Pick up harvested banana peppers from the ground and place them side by side in a wide container.
Rinse the peppers under running water. Use banana peppers immediately for best results. Store them in the refrigerator for up to two weeks or freeze them for later use.