Banana Varieties: 9 Types of Bananas

Bananas are fruits from the genus Musa that grow in warm, humid climates around the world. Most are members of the species Musa acuminata or Musa balbisiana. They are produced by herbaceous banana plants that, on account of their large size, are sometimes mistaken for trees. Banana fruit comes naturally cloaked in a rind; when the banana turns ripe, these rinds can be yellow, green, red, purple, or even brown depending on the variety. Bananas are generally rich in potassium and vitamin C.

Banana plants are indigenous to Southeast Asia and parts of Northern Australia. Today, most Eastern Hemisphere bananas come from either India or China, with others are grown throughout Southeast Asia, including Indonesia, the Philippines, and Thailand. In the Western Hemisphere, bananas mostly come from South America and Central America. Major banana-growing countries include Ecuador, Costa Rica, and Honduras. Bananas are also grown in parts of North America, including Mexico, Hawaii, and the Caribbean. East Africa has also surged as a banana-growing region.

Consider some different types of bananas you might encounter in regions around the world.

1. 1. Cavendish bananas: Cavendish bananas are a mainstay of grocery stores. For decades, the dominant Cavendish variety was Gros Michel ("Big Mike"), but this variety is vulnerable to a fungal ailment called Panama Disease. Today you are more likely to encounter Dwarf Cavendish, Grand Nain, Giant Cavendish (primarily the ‘Williams’ banana cultivar), or Taiwanese Cavendish bananas. Cavendish is the standard dessert banana in countries around the world. It’s the type of banana you’re most likely to find in smoothies, fruit salads, and banana splits. Cavendish bananas have yellow skin when ripe, and as they age, they develop brown spots that eventually overtake the whole fruit.
2. 2. Apple bananas: Also known as candy apple bananas, these small fruits grow naturally in Hawaii. They can also be found in Central and South America, where they are called manzano bananas (this translates to "apple bananas"). Their pinkish flesh is relatively firm and remarkably sweet. You can eat ripe apple bananas raw, saute them, or bake them in a variety of desserts.
3. 3. Red bananas: These bananas have a similar shape and flavor to yellow bananas, but they turn red when ripe. Red bananas have a sweet taste and creamy texture. Eat ripe red bananas raw or fried.
4. 4. Ladyfinger bananas: These small bananas originate in India. Compared to Cavendish bananas, they are sweeter and softer with a thinner rind, making them a perfect snack.
5. 5. Pisang Raja bananas: This variety—also known as Musa Belles—grows readily in Indonesia, where they often appear in banana fritters. They do not ship well and rarely appear outside Indonesia.
6. 6. Blue Java bananas: Nicknamed "ice cream bananas" for their unusual blue color and vanilla-like flavor, this variety is more cold-resistant and wind-resistant than most other types of bananas. The downside is that they take a long time to bloom, which makes them less ideal for the mass market. If you do come across these bananas, eat them raw to experience their full flavor.
7. 7. Goldfinger bananas: This disease-resistant variety was developed in Honduras. When ripe, Goldfinger bananas turn a deep yellow, but they also serve as cooking bananas while they're still green. Bake with these bananas for extra-sweet banana bread.
8. 8. Burro bananas: Burro bananas have an unusual tangy flavor that vaguely recalls citrus. Also known as orinoco, hog bananas, or horse bananas, they turn up in Caribbean cuisine and various dishes in Southeast Asia.
9. 9. Plantains: Plantains are also members of the genus Musa, but they are more starchy and less sweet than the other bananas listed here. Even some unripe green bananas taste sweeter than ripe plantains. Many Latin American cultures make heavy use of plantains. They can be fried, sauteed, baked, and glazed, among other preparations.

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