This yucca usually occurs as a single, stemless plant but sometimes grows in clumps with short, reclining stems. The narrow, spine-tipped leaves are up to 30 in. long and occur in an open cluster which is often wider than the leaves are high. The flowering stem is up to 40 in. tall and bears large, pendant, fleshy, white flowers with a red-purple tinge. Fruits are fleshy and banana-shaped. Rigid, spine-tipped leaves in 1 or several rosettes, and a long cluster of large whitish flowers on a stalk about as tall as the leaves.
The baked fruit of Banana Yucca tastes somewhat like sweet potato and were a traditional food of the Apache and Navajo. They were prepared by roasting or baking, stripping out the seeds, pounding the remaining flesh into a pulp, forming the pulp into flat cakes, and sun-drying them for later use. The resulting product is said to be nutritious, sweet, and delicious. The fruits were often picked before maturity and ripened off the plant to keep wildlife from eating them before they could be harvested.