15 Banana Varieties (Varieties and Growing Tips)

Scattered bananas on a brown background.

Do you believe that the grocery store’s yellow bananas are the only bananas available? Reconsider your position. Bananas come in over 1,000 distinct varieties and are cultivated all over the globe. Each one has a unique form, color, and/or flavor. You don’t have to take our word for it: bananas are really tasty. Try our Chocolate Dipped Bananas Box, which contains bite-sized bananas that have been coated in white and semisweet chocolate for a delicious sweet treat.

Bananas are the most widely consumed tropical fruit, and they are delicious and nutritious. There are about 1000 distinct kinds of bananas in the globe, each with its own colour and taste! Here are some of the finest banana varieties available!

Are you a fan of the sweet smell and taste of bananas? You’ll be amazed to learn about the many types of bananas we offer for you!

Types of Bananas

Bananas Cavendish

Ripe cavendish banana, focused shot.

These are the most common bananas, and can be found at most stores in the United States. They come in a variety of colors, from immature unripe green to completely ripe yellow, smooth to riper dark yellow with brown specks. They’re delicious in smoothies, pancakes, and banana bread.

Raja Pisang

In Indonesia, Pisang Raja bananas are quite popular. They have a golden to orange hue and a smooth and creamy consistency, tasting like honey-flavored custard. They’re somewhat smaller than Cavendish Bananas, with a length of four to six inches.

Michel gros

This cultivar has a flavour and size comparable to Cavendish. It isn’t as widely accessible as the other kinds. Gros Michel has a sweet flavour, a robust aroma, and a creamier texture that may be used to make banana pies!

Bananas, red

Red bananas on a wooden background, close up shot.

Red bananas have a reddish-purple skin, as its name implies. They feature a lighter pink flesh than Cavendish bananas and are sweeter and softer. They also have a subtle raspberry taste that makes them impossible to resist.

Lady Finger

Lady finger bananas on a wooden background.

‘Lady Finger’ bananas are cigar-shaped delicious bananas that are 4-5 inches long. When completely ripe, they feature a brilliant yellow thin peel with black specks. The flesh is richer and creamier than that of other banana types. They’re about three inches long and have a creamy texture as well as a sweet taste with honey overtones.

Java (blue)

Blue Java bananas, often known as ‘Ice cream bananas,’ have a vanilla ice cream taste. When ripe, their silver-blue skin becomes light yellow. The flesh of the fruit is fragrant, delicate, and sweet. Blend them into smoothies or eat them raw for a unique flavour.

Plantain

Plantains, often known as cooking bananas, are a subgroup of bananas. They are usually used in savory recipes due to their high starch content. They aren’t usually eaten uncooked. In West and Central Africa, the Caribbean islands, and Central America, they’re a staple meal.

Manzano

They are robust and plump, with a thick hard skin and a light, creamy flesh, and are also known as “apple bananas.” The flavor of young apple bananas is acidic and sweet, with a touch of apple. When the fruit ripens, it has a tart apple fragrance and a tropical flavor profile with strawberry and pineapple overtones. In Central and South America, the Caribbean, and Mexico, they’re cultivated. They have short, pudgy skins that become black when completely mature.

Bananas, red

Red bananas have a reddish-purple skin and a delicious, pinkish-orange flesh. Few bananas are as tiny and plump as the Cavendish. They have a cream to light pink flesh when completely mature. Some of the fruits have a raspberry flavor, while others have a more earthy flavor.

Banana Burro

Burro bananas have a lemony, acidic flavor, making them one of the most unusual banana varieties. Compared to Cavendish bananas, they have a flatter, smaller, and more square form. The flesh is creamy white or golden in color and delicate with a firm core.

In tropical and subtropical regions, they are accessible all year. Magnesium, potassium, fiber, and vitamins B and C are all present. When they’re underripe or green, they’re used like plantains, and when they’re completely ripe, they’re eaten raw. They’re utilized as savory components in Filipino, Thai, Latin, Indian, and Caribbean dishes with chiles, pork, chicken, lines, berries, cream, and more.

Goldfinger

Honduras is home to the Goldfinger variety. It can withstand the cold, wind, and illness. When sliced, the fruit has an apple-like sweetness and does not turn brown. This cultivar is a hybrid of Cavendish and Lady Finger. It’s comparable to the Cavendish banana, with the goal of eventually replacing the disease-prone type. When ripe, it is often consumed in Western areas, and it is available in most North American and European markets. It was created via traditional hybridization with the gene pool of over 800 distinct Southeast Asian banana farmers.

Banana Nanjangud

In India, this banana cultivar is the most significant crop. It is cultivated in the Karnataka districts of Mysore and Chamarajanagar. Because of a unique technique of cultivation and black clay alluvial saline soil near Nanjangud, the fruit is known for its particular taste and fragrance, as well as a somewhat acidic flavor

Hands in Prayer

Hands in prayer Bananas are a unique type with two overlapping ‘hands’ that grow together, hence the name. These bananas are less sweet than other varieties and have a distinctive vanilla taste.

Cavendish Dwarf Bananas

The Dwarf Cavendish Banana is called for the height of the pseudostem rather than the size of the fruit. When they’re young, they feature purple or red markings that fade to yellow as they mature. Cavendish bananas are the most prevalent type.

The small petioles on their leaves make them wind-resistant, sturdy, and simple to handle throughout cultivation. Each plant can produce up to 90 fingers at once, making them ideal for bulk manufacturing.

Cavendish Banana, Giant

The William banana is the popular name for the Giant Cavendish banana. They have a sweet, mild flavour and a big size. Because they are simpler to ship, they are often marketed underripe and green. In many parts of the globe, they continue to ripen to a golden hue and are eaten fresh.

Interesting Information Related to Bananas

Bananas are really berries that grow in bunches and dangle from the vine. Bananas thrive in hot, humid conditions and are most often imported from Central America, where they are grown in Panama, Costa Rica, Guatemala, and Ecuador. Bananas are available in a variety of colors, sizes, hardness, and flavors. Bananas come in over 1,000 distinct kinds, with approximately half of them being inedible.

Cavendish bananas are the most common variety of banana seen in supermarkets, although this wasn’t always the case. The Gros Michel, commonly known as Big Mike, was the first banana variety to be mass-produced. It has a sweeter flavor and a creamier texture than your typical banana. The crop, however, was destroyed by a nasty illness. By the 1960s, almost all commercial enterprises had abandoned the Gros Michel in favor of the Cavendish.

What Is the Best Way to Grow Bananas?

Bananas are not trees, not even palm trees, despite the fact that they are often referred to as banana palms. Bananas are a kind of plant that grows year after year. (Bananas are distant cousins of gingers, heliconias, and bird-of-paradise flowers.) Zingiberales are in the same order.)

Banana trunks are made up of all the leaf stalks that have been wrapped around one another. Inside, underneath the earth, new leaves begin to sprout. They push up through the middle of the crown and emerge from the centre. The flower, too, eventually transforms into a cluster of bananas.

It takes approximately 9 months for a banana plant to mature and produce a bunch of bananas. The mother plant then dies. However, there are numerous suckers or pups, or young plants, surrounding the base of it.

A large rhizome called the corm grows under the ground at the base of a banana plant.

The rhizome contains many growth sites, which produce new suckers/pups. One or two suckers may be left in situ to replace the mother plant once the suckers have been removed and replanted.

Banana Fruit Production

Depending on the conditions, your first bloom may appear after approximately six months. Leave the leaves surrounding it, particularly the one that protects the stalk’s upper bend from sunburn!

As the purple flower petals curl back and fall off, a “hand” of bananas appears underneath each one. Each banana is referred to as a “finger.”

You may end up with anything from four to a dozen or more complete hands. Then there’s a hand of tiny weeny banana excuses beneath the next petal. Those are the fingers of a man.

Tips About Planting Bananas

  • Plants that grow bananas include:
  • Soils that are rich, black, and fruitful.
  • Mulch and organic materials in abundance.
  • LOTS. Continue to pile it on.
  • (Chicken dung!) contains a lot of nitrogen and potassium.
  • Warmth that isn’t too hot or too chilly. (When it comes to temperature, bananas are wimps…)
  • Moisture in the earth and in the air that is consistent.
  • Other bananas’ safe haven! That is the element that most home growers neglect…
  • Plants that grow bananas, don’t like:
  • Strong winds are forecast.
  • Extremes of temperature, either hot or cold.
  • Being famished or thirsty.
  • Being alone and vulnerable.

Final Word

To sum up, we hope that this guide, discussing all the different varieties of bananas as well as some essential details about growing the fruit, will prove beneficial and useful to you.

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