Do you believe there are just yellow types of bananas available at your grocery store? Heh, think again, buddy! Bananas are grown in more than a thousand distinct varieties all over the world. Each has a distinctive form, color, and/or flavor. 

As a banana lover myself, I’m constantly looking for new varieties to try. And after all these years, I have to admit that there are so many different banana types that it’s concerning. Each version has a distinctive form, flavor, and usage that I believe some of you are unaware of.

You can find these bananas all over the globe, but if you have the opportunity to go to various Asian nations, the possibilities of trying different types are increased.

Now don’t miss this article if you’re also interested in different types of bananas since you’ll learn a lot about them. 

30 Different Types Of Bananas (Different Varieties)

Why wouldn’t you get obsessed with bananas? These delightful fruits provide shape and taste to many dishes, like banana bread, fried plantains, and bananas foster. They are among the tastiest fruits on the earth. How much do you truly understand about bananas, though?

Around the turn of the nineteenth century, bananas entered American cuisine, and for good cause. Bananas are a great source of prebiotic fiber, potassium, and carbs, according to the Harvard School of Public Health.

The types of bananas will determine their specific taste and texture. Here are the 30 most common banana types and some suggested uses for each.

Stay put! Because some of them can surprise you due to their strange features.

10 Dessert Bananas For Your Sweet Cravings:

First, I will show you the top 10 dessert bananas for your sweet cravings. Dessert bananas aren’t cooked; instead, they’re consumed raw or used to make sweets. These types often share a common look and mouthwatering taste. Let’s find out what they are now! 

Cavendish Banana

Cavendish bananas are the “typical” bananas you see at your supermarket or farmers’ market. They have a creamy texture and a subtle sweetness. They may ripen in a variety of phases, from green to yellow to golden, with brown patches. They are grown all across Central America, and the economy of these places relies heavily on their production.

It changes to a dark golden hue with occasional brown specks when it is fully ripe. When the fruit is ripe or still green, people harvest it. They will then gradually turn yellow and become sweeter after that. Oftentimes, mushy, overripe Cavendish bananas become black. Bananas from Cavendish are highly adaptable. They may be used in a number of dishes, including salads, baked desserts, pancakes, smoothies, and banana bread, or you can consume them raw.

You should also be aware of the variety’s susceptibility to illnesses, genetic mutations, and fungal outbreaks. These factors may lead to the commercial extinction of bananas.

Lady Finger Banana

Lady Finger bananas, commonly referred to as baby bananas, are smaller and sweeter than Cavendish bananas. They have a three-inch average length, a creamy texture, and a sweet taste with overtones of honey. They may not be as well-known as Cavendish or Plantain bananas, but they nonetheless have several health advantages.

The flavor of Lady Finger bananas sets them apart from other varieties of bananas. With a touch of lemony acidity, and hints of vanilla, honey, and dates, they have a little sweeter flavor than conventional bananas. Some individuals prefer their more delicate texture to the tougher firmness of traditional bananas since they contain less starch than normal bananas.

Lady Fingers are petite, sweet, and have thin skin. They have a strong taste that is sometimes likened to that of dates or figs. They also include a lot of fiber and a few calories, which makes them a great snack choice for anyone trying to lose weight.

Blue Java Banana

Bananas come in both red and blue types. Due to their resemblance to vanilla ice cream, blue Java bananas are often referred to as “Ice Cream Bananas.” They naturally grow wild in Costa Rica and are delectable fruits. Their name refers to the color of their unripe skin, which is blue. Southeast Asia is where they are from. This variety of bananas is a cross between the bananas Musa Balbisiana and Musa Acuminata.

The fruit’s flesh is fragrant, sweet, and delicate. They have a gorgeous blue tint when unripe. They take on a light golden tint when ripe. Their taste is akin to custard and vanilla, and they have an ice cream-like texture. Isn’t it amazing?

Blue Java bananas can be cooked or eaten raw. They are also a smart option to use in ice cream, relish, and smoothies. This type is favored by gardeners because of how well it handles frigid temperatures.

Goldfinger Banana

The Goldfinger type of banana, which is among the most well-known in the world, is native to Honduras. The perfect plant for Central America, it can withstand wind, cold, and diseases. It gets its name from the fact that, when examined under black light, it seems to be gold.

It is tasty and simple to cultivate as well as harvest. The Black Banana, Red Banana, Yellow Banana, and White Banana are just a few of the several subspecies of Goldfingers. All around the world, they are grown in tropical climes.

Fruit does not turn brown after being chopped, and it tastes like an apple. It may achieve maturity in five months and can grow up to three feet tall. Even though it is often only picked when ripe, green bananas are still edible. Fully ripe fruit is simpler to recognize since the skin becomes yellow.

Manzano Banana

The name Manzano is a translation of the Spanish word manzanillo, which means “little apples.” This type was developed in Mexico and is currently cultivated all across Central America. One of the most popular types in Costa Rica.

Because it yields enormous fruits that may weigh up to 3 pounds apiece, the Manzano banana is highly well-liked. It has smooth, shiny skin that is yellowish-green in color. The plant produces little bunches of medium-sized fruit and grows swiftly. Manzano bananas are a particularly excellent cultivar. They are around the size of fingers and have the flavor of apples and strawberries. They are sometimes referred to as “apple bananas” for this reason. Even more sweet than Cavendish bananas they are. 

Manzano bananas are green when unripe and yellow when ripe, just like other types. They are often picked when still green.

Manzano bananas have such a delicious taste that they may be used in a variety of sweet and savory meals, including puddings, pies, breads, pancakes, smoothies, waffles, and smoothies. They may also be added to savory dishes like fritters, pork, and fowl.

Nanjangud Banana

Indian bananas are known as Nanjangud bananas. They go by the name Nanjangud Rasabalehannu in the area.

Bananas from Nanjangud distinguish from the competition due to their distinctive taste and scent. They might have a smooth or gritty feel. This type has a particularly distinctive aroma as a result of the black clay alluvial saline soil and the growing technique in the Nanjangud area of India.

It’s possible that they have a different taste if you locate them elsewhere. This type is difficult to locate in America, however.

Apple Banana

Apple bananas, often referred to as Latundan types of bananas, are a sweet and delectable hybrid cultivar of the banana derived from two wild species: Musa Balbisiana and Musa acuminata. The tropical woods of Hawaii’s rainy islands are where these triploid AAB bananas are most often cultivated.

Instead of the bland sweetness of regular Cavendish bananas, their flavor is distinguished by an intense sweetness and a somewhat acidic aftertaste. Due to their extreme sweetness, they are frequently referred to as “candy apple bananas.”

Apple bananas are among the most common banana cultivars in Hawaii because they are shorter and sweeter than Cavendish variations. 

Brazilian Banana

The Brazilian banana, also known as the “banana prata” or the “banana nanica,” is a native species of the genus Musa. They are a little kind of delicious banana that may be eaten fresh or cooked. The fruit’s thin exterior conceals a velvety inside. Bananas grown in Brazil are rich in nutrients including potassium and vitamin C.

It is said that the Amazon jungle is where bananas first appeared in Brazil. They were initially farmed by local indigenous communities before spreading across the rest of Brazil. Bananas originally from Brazil are now widely cultivated in many other tropical and subtropical climates.

Bananas from Brazil are often used in baked goods and sweets including bread, pudding, and fritters. Bananas aren’t only a sweet dessert ingredient; they also work well in savory meals like banana curry and banana stir-fry.

Nam Wah Banana

Bananas of the Nam Wah kind are native to Southeast Asia, where they are also known as Chuoi Xiem and Kluai Nam Wa in Vietnam and Thailand, respectively. They are a little kind of delicious banana that may be eaten fresh or cooked. The fruit’s thin exterior conceals a velvety inside. Bananas from the Nam Wah variety are high in potassium and vitamin C.

The first Nam Wah types of bananas were probably grown in Thailand. Originally grown in Thailand, these vegetables have now spread across the rest of Southeast Asia. Bananas from the Nam Wah variety are now widely cultivated in many tropical and subtropical climates.

Bananas, especially Nam Wah bananas, are a common ingredient in Southeast Asian baked goods such as banana bread, banana pudding, and banana fritters. Bananas aren’t only a sweet dessert ingredient; they also work well in savory meals like banana curry and banana stir-fry.

Latundan Banana

The Latundan banana bears the name of the Marquis du Plessis-Praslin, a French cleric who traveled to Europe in 1823 and brought the fruit with him. His name was Jean Baptiste de La Tour d’Auvergne. When he was working, he sent samples to the Jardin des Plantes and other botanical gardens in Paris. He wrote about it in his 1825 book “Manual of the Fruit Garden,” calling it “a very beautiful tree.”

The cultivar was first cultivated in Belgium in 1928 by a Belgian nurseryman by the name of Louis Van Houtte, and it quickly spread around the globe. Commercially, it is cultivated in Indonesia, Malaysia, Thailand, Vietnam, China, Taiwan, Japan, South Korea, Australia, New Zealand, and many regions of Africa.

5 Cooking Bananas To Elevate Your Recipes

Now that you learned about the 10 dessert bananas for your sweet craving, it’s time to know about the 5 cooking bananas to elevate your recipes. These cooking bananas are meant for cooking. But wait, who said that you can’t eat them raw? Of course, you can! You can either eat these bananas raw or make them cook. Now, let’s begin! 

Plantain Banana

Bananas that mature and change color are called plantains. Green ones are crisper and have a potato-like flavor. The yellow varieties are starchier, sweeter, and softer. Plantains that are overripe are dark, tough, and very sweet.

Compared to its sweet, yellow siblings, plantains are a variety of banana that is bigger and starchier. There are several subcategories depending on size or taste, with the two major kinds being French and Horn. For ages, plantains have been a mainstay of many tropical regions.

They are different fruits with more starch than conventional bananas while having the appearance of gigantic bananas. Depending on the recipe you’re creating, plantains may be consumed either cooked or raw. Plantains are often used as vegetables in savory meals when they are green and firm.

They can be consumed fresh or prepared as curries, chips, fries, and desserts. 

Burro Banana

Tropical and subtropical locations are favored by consumers of burro types of bananas. They go by a variety of names, including Orinoco bananas, Horse bananas, and Hog bananas.

This banana tastes considerably different from other cultivars; it is tart and lemon-like. Additionally, the meat is a little crunchy, especially in the middle. They seem like they have a square form. They are flatter and more squarely shaped at smaller sizes than Cavendish bananas.

When ripe, its skin is dark green with occasional black flecks and deep yellow overall. They are often used in cooking. They go well with pork, poultry, chilies, cream, and berries in Latin, Caribbean, Thai, and Indian cuisines. They are used in cooking when they are unripe. On the other hand, you may consume them raw when they are fully ripe.

Bananas from burros are nutritious. They are abundant in potassium, magnesium, fiber, vitamin B, and vitamin C.

Saba Banana

The Philippines is where the Saba banana first appeared, where it is called “saba.” This fruit is angular in form and bigger than typical bananas. It has very thick and durable skin. It is often used to produce sweets and grows best in warm areas.

Due to the fact that it is the kind most often available in stores, this variety is well-known. The Spanish word Sabana is the source of its name. This banana has white stripes and is the size of a little green ball. Typically, it is offered in plastic bags.

They are significant in Filipino cooking. They can be used in cooking or eaten raw.

They are angular in form and huge in size. When they are young, their skin is extraordinarily thick and bluish-green in hue. They are used by the natives to prepare foods including turrón, halo-halo, banana ketchup, and ginanggang.

Cardaba Banana

The triploid hybrid (ABB) banana cultivar known as Cardava comes from the Philippines. Though it’s a cooking banana, it may also be eaten uncooked. Bananas from the Cardava region have a hard, starchy texture and a somewhat sweet flavor. They usually have thick skin and strong meat and are big and green in color.

Banana bread, pancakes, fried bananas, grilled bananas, and other dishes may all be made using Cardava bananas. Slice the bananas, then cook them in oil until they are golden brown to create fried bananas. Serve with a variety of garnishes, including honey, cinnamon, or sugar. Grill the bananas until they are tender and slightly browned to create grilled bananas. Serve with different garnishes, such as butter, sugar, or cinnamon. 

Bananas from Cardava are a wonderful and adaptable fruit that can be used in a wide range of dishes. They are low in calories and a rich source of fiber and potassium.

Pelipita Banana

The Philippines gave rise to the cooking banana known as the Pelipita. It has a big, starchy banana that is yellow in color and has creamy, delicious flesh within. Stews, soups, and curries often include Pelipita bananas. Additionally, it may be mashed, roasted, or fried.

The taste of the Pelipita banana is subdued and somewhat sweet. Unlike dessert bananas like the Cavendish or the plantain, it is not as sweet. The texture of the Pelipita banana is smooth and creamy. Compared to several other cooking bananas, it is less fibrous.

8 Specialty Bananas to Experience the Unusual

Specialty bananas are a subcategory of bananas that are different from the types that are typically sold and are recognized for their unique characteristics in terms of flavor, appearance, or cultural importance. These bananas may not be as commonly farmed or economically accessible as popular kinds, but they often have particular regional or local relevance. Specialty bananas may differ in size, color, taste, and texture, giving customers a wide variety of alternatives.

Now let’s see what they are! 

Red Banana

Have you heard of red bananas? Once you see them, I’m sure you’ll be stunned. Their skin has a ruddy purple color. The color of the skin is cream or pale pink. The Musa Cuminata species of bananas include this particular variety. This kind of banana is mostly used by humans as a dessert banana.

Red types of bananas are sweeter and have some earthy undertones when compared to regular bananas. Some of them could taste like raspberries. They vary in size. Some may be smaller than standard bananas, while others may be bigger. Red bananas are very nutrient-dense. Compared to regular bananas, they contain higher vitamin C and beta-carotene. They are also rich in potassium and iron. What’s more astonishing is that they last longer than regular bananas.

Red bananas may be eaten whole or chopped and added to salads and desserts. Additionally, you may bake, fry, or toast them. They are also available dry.

Praying Hands Banana

The form of this type is really unique. The cluster of medium-sized fruits has a hand-like look because they are tightly bound to one another and do not split. They are known as “Praying Hands” for this reason.

Similar to other varieties, Praying Hands bananas are green when unripe and yellow when ripe. The inside is white with a golden tint. It has a hard texture and a taste that is starchy and somewhat sweet. This kind of banana is also very nourishing. They include calcium, iron, copper, magnesium, vitamin A, and vitamin C.

This variety has several applications. They may be used in both savory and sweet dishes, including muffins, bread, and fries. However, it is recommended to use them to prepare savory recipes. When they are overripe and have a mushy feel, people also eat them raw.

Pisang Raja

You’ll be amazed by the firmness and honey-like sweetness of Pisang Raja bananas. They originated in Indonesia. They’re also known as “Musa Belle” by others. The majority of them are the standard banana hue of yellow, while some may be orange.

They are used to produce Pisang Goreng, a well-known street snack in Indonesia. Also, they consume them uncooked. Only in Indonesia is this type widely consumed. In the US and other nations, you rarely ever find it.

Kluai Hom Thong Banana

The exceptional variation Kluai Hom Thong, popularly known as the Golden Fragrant Banana, is a Thai hybrid. This banana stands out because of its brilliant golden-yellow hue and jewel-like sheen. It differs from other bananas owing to its prolonged length, which sometimes reaches 9 inches.

Kluai Hom Thong provides a fantastic culinary experience. With each mouthful, the taste senses are enthralled by the flavor’s exquisite combination of sweetness and a faint trace of honey. The consistency is silky smooth and creamy, melting on the tongue.

Kluai Hom Thong bananas are renowned for their great flavor as well as their outstanding nutritional value. They contain high levels of potassium, an important element for sustaining normal biological activities. 

Williams Banana

A well-liked and frequently grown banana variety is the Williams banana, sometimes referred to as the Williams Hybrid or Williams Cavendish. It was initially successfully cultivated by a gardener in Australia, thus the name.

Williams types of bananas have a traditional look, with a brilliant yellow peel that ripens uniformly. It normally grows to a length of 6 to 8 inches, which is medium. The fruit is simple to handle and eat because of its smooth, slightly curved form.

Williams bananas have a flavor profile that is both pleasing and well-balanced. It is favored for both baking and eating because of its well-known sweet and mellow flavor. The Williams banana’s creamy and soft texture gives it a pleasant mouthfeel, adding to its appeal.

Sucrier Banana

The exotic and delicious Sucrier banana, sometimes referred to as the Sugar banana, is a type that comes from Malaysia. The term “Sucrier,” which mea