In southern Cameroon, bananas and plantains play an important role in the diet. There are many food uses of these crops relative to the eating habits of consumers. The processing and culinary methods of bananas and plantains including the estimation as well as the measurement of the quantities of ingredients used and the traditional utilisations of these food stuffs in two Cameroonian towns (Bafoussam and Yaoundé) have been investigated and are described in this study. Some culinary preparations using different cultivars are common in these regions such as roasted or fried plantain, plantain chips, boiled plantain or banana and pounded plantain. They are eaten with various sauces, vegetables and other food complements. Other preparations found in those regions include stuffed plantain or banana, plantain or banana porridges and traditional meals called kondre and malaxé. Preparation of chips, fried and roasted plantain is mainly carried out by women and young boys on the streets to diversify incomes. These various transformations and uses of bananas and plantains contribute to the reduction of post-harvest losses as well as the valorisation of these perishable foodstuffs. The evaluation of their nutrient composition (macro and micronutrients) as well as the effects of culinary preparations and the bioavailability of these nutrients are being conducted at the CARBAP post-harvest technology laboratory in order to appreciate their contribution in the fight against malnutrition in some regions of Cameroon. (Texte intégral)