Best Banana Types in the World
Lady Finger banana is a small, sweet variety of banana distinguished from others by its size, taste, and texture. It is significantly smaller and thinner than the more commonly known Cavendish banana, typically measuring about 4 to 6 inches (10 to 15 centimeters) in length.
What sets the Lady Finger banana apart is its exceptionally sweet flavor and creamy texture, making it a favorite for fresh eating. Its sweetness is often compared to that of honey, and it has a delicate, almost floral flavor profile. The skin of the Lady Finger banana is thin and the flesh is less dense compared to larger banana varieties, contributing to its unique texture.
Plátano de Canarias are Cavendish variety bananas, grown in the archipelago of the Canary Islands. The distinctive feature of these bananas are the brown flecks on their bright yellow skin due to the higher activity of enzymes in this variety which help ripen the fruit faster.
The fruits are graded by shape and are at least 14 cm long. Plátano de Canarias have an intense and sweet flavor, which is the result of its high sugar and low starch content. Nutritionally, these bananas contain more potassium and phosphorus and less sodium and calcium than those grown elsewhere.
Cavendish banana is the most widely grown and consumed type of banana in the world today. Named after William Cavendish, the 6th Duke of Cavendish, who is credited with having propagated the plant from cuttings in his greenhouse in England in the 19th century, the variety itself originated from Southeast Asia.
It was introduced to other parts of the world, including the Canary Islands, from where it was later exported to the Americas and became a staple in global agriculture. Cavendish bananas are known for their distinct features: they are medium-sized, have a thick, bright yellow skin when ripe, and are sweet with a creamy texture.
VARIATIONS OF Cavendish banana
Pisang raja (lat. Musa paradisiaca var. Raja) is a highly prized variety of banana in Indonesia and other parts of Southeast Asia.
The name pisang raja literally translates to "king of bananas" in Indonesian, reflecting its esteemed status among banana varieties due to its superior taste and texture. Pisang raja bananas are known for their delightful sweetness, creamy texture, and a slight hint of citrus.
Red banana (lat. Musa acuminata var. 'Red') is a variety of banana with a distinctive red or purple skin, setting it apart from the more common yellow bananas.
This variety is smaller, plumper, and has a creamier texture compared to the more widely known Cavendish banana. When ripe, the flesh of the Red banana is soft and sweet, with a flavor that hints at raspberry in addition to the traditional banana taste.
Matoke is a banana variety that is indigenous to Uganda. There are about 50 different types, and most have subtypes. They are shorter than regular bananas and are somewhat thicker at the mid section as a result. Due to the high starch content, the flesh of unripe matoke bananas is especially hard, so they need to be boiled, steamed, or roasted before consumption.
If the bananas are fully ripe, they can be consumed as normal fruit, but it is considered a waste since matoke is known as a green cooking banana. These bananas are typically mashed and paired with vegetable sauces, ground peanuts, or meat such as beef and goat, and the full dish is then also called matoke or matooke.
Manzano banana, also known as the "Apple banana," is a small, chubby variety of banana that stands out for its sweet, fruity flavor, which has hints of apple or strawberry. Its scientific name is Musa acuminata (AA Group) 'Manzano'. This variety is shorter and thicker than the common Cavendish banana.
It's skin is thin and turns a deep yellow with black spots when ripe. Originating from Central America, the Manzano banana is grown in tropical regions around the world. It is particularly popular in the Caribbean, Central and South America, and some parts of Africa and Asia.
Goldfinger banana is a hybrid variety developed as part of a breeding program aimed at improving disease resistance and fruit quality in bananas.
This program, conducted by the Honduran Foundation for Agricultural Research (FHIA), sought to create bananas that could withstand pests and diseases better than the widely cultivated Cavendish variety, which is vulnerable to several threats, including Panama disease and Black Sigatoka.
Burro banana is a unique variety of banana, shorter and more squared in shape compared to the common Cavendish banana, with a chunky appearance that sets it apart. When ripe, its skin turns bright yellow and may develop black spots, similar to other banana varieties, but its flesh holds a unique texture and taste.
One of the most notable characteristics of the burro banana is its taste. It has a lemony or tangy flavor when compared to the sweeter taste of more conventional bananas. The texture is also different; it's firmer and starchier, somewhat resembling that of a plantain, but becomes creamier as it ripens.
The Latundan banana (lat. Musa acuminata × Musa balbisiana) is a triploid hybrid of the banana cultivar, originating in the Philippines, but also popular in other parts of Southeast Asia and India.
Latundan bananas are smaller than the more widely known Cavendish bananas, and have a thinner peel. They typically range in length from 4 to 5 inches (about 10 to 12.5 cm). One of the defining characteristics of the Latundan banana is its texture and flavor.
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