Banana fruits are among the most important food crops in the world that are native to Southeast Asia. There are more than 500 varieties of banana plants in the world.
More than 95 percent of the bananas sold are Cavendish . Other varieties are the Manzano. This variety, native to Central and South America, belongs to a subcategory known as apple bananas.

Plantain An entire subset of the fruit, plantains are a kind of banana that is usually cooked.

Red This is a delicious of the alternative banana varieties available. Sometimes confused with a Philippine staple variety called Lacatan, the red banana has a sweet taste and a creamy texture.

Lady finger bananas are smaller and sweeter than the ubiquitous longer, milder Cavendish. They can be used the same way, but make particularly portion-controlled snacks, especially for kids.

Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
There are many different types, and they come in many different sizes. Color usually varies from green to yellow.
The carbohydrate composition of bananas changes drastically during ripening.
The main component of unripe bananas is starch. Green bananas contain up to 70-80% starch, on a dry weight basis.
During ripening, the starch is converted into sugars and ends up being less than 1% when the banana is fully ripe.
The most common types of sugar found in ripe bananas are sucrose, fructose and glucose. In ripe bananas, the total content of sugars can reach more than 16% of the fresh weight.
Bananas have a glycemic index of 42-58, depending on their ripeness, which is relatively low . This is a measure of how quickly the carbs in a food enter the bloodstream.

The ripeness of a banana could affect your health

Bananas are healthy snacks with essential nutrients. But many fruit-eaters don't know that the ripeness of the banana
Bananas offer different health benefits at each stage of ripeness. Underripe bananas have high levels of resistant starch, which helps the body with digestion, weight loss and disease prevention.
It is a particularly good snack for people with type 2 diabetes to enjoy as while resistant starch ferments in the large intestine, good bacteria is created. This boosts overall gut health and leads to reduced risk of constipation, lower cholesterol levels and a reduced risk of colon cancer.
The greener your banana, the lower its glycemic index, meaning it takes longer for your body to break it down into glucose (blood sugar). So, you’ll get a slower, more gradual release of blood glucose. This higher resistant starch percentage can make the banana slightly more difficult to digest for some people. On the other hand if a banana is more yellow or ripe this means it is easier to digest. This is because over time more starch gets converted into simple carbohydrates."
Ripe and overripe bananas are still considered healthy snacks, with health benefits including lowering the risk of heart disease.
Additionally, the more a banana ripens and starts getting brown, the higher its antioxidant content. This is because there’s a progressive breakdown in the chlorophyll pigment.

Cavendish bananas were named after William Cavendish, 6th Duke of Devonshire. Though they were not the first known banana specimens in Europe, in around 1834 Cavendish received a shipment of bananas (from Mauritius) courtesy of the chaplain of Alton Towers (then the seat of the Earls of Shrewsbury). His head gardener and friend, Sir Joseph Paxton, cultivated them in the greenhouses of Chatsworth House.

The fruits of the Cavendish bananas are eaten raw, used in baking, fruit salads, and to complement foods. The outer skin is partially green when bananas are sold in food markets, and turns yellow when the fruit ripens. As it ripens, the starch is converted to sugars turning the fruit sweet. When it reaches its final stage (stage 7), brown/black "sugar spots" develop. When overripe, the skin turns black and the flesh becomes mushy.

Bananas ripen naturally or through an induced process. Once picked, they can turn yellow on their own provided that they are fully mature by the time they are being harvested, or can be exposed to ethylene gas to induce ripening.
Bananas which are turning yellow emit natural ethylene which is characterized by the emission of sweet scented esters. Most retailers sell bananas in stages 3–6, with stage 5–7 being the most ideal for immediate consumption.

The red banana plant, also known as Musa acuminata, is a visually striking and unique plant.
Red Banana Nutrition and Comparison to Yellow Banana
red-banana-nutrition
The red banana is not a wild species but is actually cultivated and from the same AAA group as common yellow bananas, like the Cavendish. Both are considered "dessert bananas" rather than "cooking bananas".
The most popular cultivar in North and Central America is the Red Dacca, but there are many others depending on the region grown.

TASTE AND TEXTURE
Red banana is often described to be sweeter than the regular yellow variety, however, we have not noticed much of a difference comparing the two. The texture of red banana is definitely a bit softer and one might say "creamer." Some say red bananas have a subtle raspberry taste, but this may depend on cultivar.

From Wikipedia, the free encyclopedia
Musa 'Blue Java banana' Blue Java bananas
The Blue Java (also known as the blue banana, Ice Cream banana, Vanilla Banana, Hawaiian banana, Ney Mannan, Krie, or Cenizo) is a hardy, cold-tolerant banana cultivar known for its sweet aromatic fruit, which is said to have an ice cream-like consistency and flavor reminiscent of vanilla.

It is native to Southeast Asia and is a hybrid of two species of banana native to Southeast Asia—Musa balbisiana and Musa acuminata.
They are popular bananas that can be eaten fresh or cooked. They are known for their fragrant flavour which has a vanilla-like custard taste.
They are also popular as ornamentals and shade plants for their unusual blue colouration, large size, and tolerance to temperate climates

Lady Finger bananas are smaller and more slender compared to the more common Cavendish bananas found in many grocery stores.
These bananas are typically around 4 to 6 inches (10 to 15 centimeters) in length and have a sweet taste.

They are often consumed when fully ripe and can be eaten fresh as a snack, added to fruit salads, or used in various recipes.

Lady Finger bananas are popular in some tropical and subtropical regions and are appreciated for their unique flavor and size.

They are rich in nutrients like potassium, vitamin C, and vitamin B6, making them a healthy addition to a balanced diet.
Varieties of Lady Finger Banana Lady Finger bananas belong to the Musa acuminata species and are a subgroup within this species. There are several varieties of Lady Finger bananas, each with its own specific characteristics, flavor profiles, and regional adaptations.

Manzano (Musa acuminata ‘Manzano’):

Also referred to as Apple bananas, the Manzano banana is distinct from other Lady Finger varieties. It has a unique apple-like flavor and is often grown in parts of Latin America.
Manzano banana is a small, sweet fruit that is native to the Philippines and widely grown in many tropical countries.
With its unique flavor, creamy texture, and high nutritional value, the Manzano banana has become a popular ingredient in many recipes, from smoothies and desserts to savory dishes.

The Berangan banana, also known as the Lakatan banana, is a popular variety in Malaysia and the Philippines. It is known for its longer and thicker skin, which turns yellow-orange when ripe. The Berangan banana is highly aromatic, firm in texture, and sweeter than many other banana varieties.
On the other hand, the Barangan banana is a local variety known for its sweet, gentle flavor and white, seedless flesh. These bananas are smaller, measuring about 4 to 6 inches in length, and have a soft, creamy texture3. They are rich in nutrients like potassium, dietary fiber, and vitamin C.

Gold Finger banana, also known as Musa ‘Gold finger’, is a relatively new banana variety that originated in Honduras.
It belongs to the Cavendish banana family and is characterized by its slender shape, bright yellow skin, and sweet taste.
This banana variety is not only delicious but also has numerous health benefits, making it a popular choice among health-conscious individuals.
Taste and Texture of Gold Finger Banana
Gold Finger banana has a unique flavor that sets it apart from other banana varieties. It has a sweet, creamy, and tropical taste with a hint of honey and vanilla.
The texture of this banana is also different, as it is firmer and less mushy than other bananas, which makes it perfect for baking, grilling, and frying.

Praying Hands bananas are a unique variety where two neighboring clusters of bananas combine at their base, resembling the shape of hands clasped in prayer.
Each hand is typically composed of 6 to 7 individual fruits that have naturally fused together, resulting in a symmetrical pair of interconnected hands.
The history of Praying Hands Bananas dates back to their origins in the Philippines and Indonesia. This unique banana variety was cultivated and developed in these regions.
Praying Hands Bananas are sharing a close kinship with the Blue Java Banana.
These bananas have gained popularity among fruit enthusiasts and collectors for their unusual shape, resembling clasped hands in prayer.

Mysore bananas have a long history in the Mysore region of Karnataka, India. They are named after the city of Mysore and have been cultivated for centuries.
It also Known for their sweet taste and creamy texture, Mysore bananas are popular locally and exported to other regions.
They are used in various culinary preparations and play a significant role in the agricultural economy of the region. Culinary Uses of Mysore Bananas
Mysore bananas are a versatile ingredient that can be used in a variety of culinary applications. They are often used in baking and can be used to make banana bread, muffins, and cakes.
They can also be added to smoothies, milkshakes, and other blended drinks.
Mysore bananas are a popular ingredient in Indian cuisine.
They are often used in curries, chutneys, and other savory dishes. They can also be eaten raw as a snack.

The Gros Michel variety of bananas was the world's top commercial strain until the late 1950s, per Encyclopedia Britannica.
Its flavor has been described as creamy, rich, sweet, and tangy. It's a delicious dessert fruit. The variety was used to create the first banana split and was even the model for the artificial banana flavoring that still endures in other food products.
In the late 1950’s it was replaced by the Cavendish type banana Grand Nain also known as the Chiquita Brand Banana. This replacement was due to Fusarium Wilt Disease which nearly destroyed the banana industry. The cavendish banana was resistant to Fusarium Wilt or what is also called Panama Disease.

Pisang raja
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.

This makes them highly sought after for both fresh consumption and culinary use. Characteristically, pisang raja bananas have a long and slightly curved shape, with a thick skin that turns a deep yellow with slight green tips when fully ripe. The flesh of the banana is dense, yet it melts in the mouth, offering a burst of rich, sweet flavor with nuances that some describe as similar to honey or vanilla.

Apple bananas
are one of the most common banana varieties sold in local markets throughout the Philippines.
The small, squat bananas are favored for fresh eating, but they are also frequently used in the street foods turon and banana cue.
Turon, also known as lumpiang saging or banana lumpia, is a crispy snack comprised of banana slices coated in brown sugar, rolled into a wrapper, and fried.

The lumpia variation was created from Chinese spring rolls introduced to the Philippines by Fujian traders sometime after the 7th century.
Turon is traditionally made with saba bananas, but Apple bananas have become a popular alternative for their semi-sweet, firm flesh.

Plantains
Plantains and bananas are genetically similar, but plantains are primarily eaten cooked.
Like bananas, plantains are originally from Southeast Asia. However, they are now grown all over the world, including in India, Egypt, Indonesia, and tropical regions of the Americas.
Plantains are usually larger and tougher than bananas, with much thicker skin. They may be green, yellow, or very dark brown.
Plantains are starchier than bananas and not very sweet when green. When ripe, they are sweeter and become more so when cooked. Plantains can be boiled, baked, or fried.

Burro
Ripe burro bananas have very low in starch which makes it a great Potato replacement. They are also low in calories and fat. They contain high amounts of potassium that makes it great source.
Burro bananas also contain lots of iron as well as significant amounts of minerals like magnesium, calcium, zinc, phosphorus, selenium, and copper. They contain a lot of fiber that makes it a great food for the gut health.
One trick used to identify burros from the other similar varieties is its stubby, defined rigid edges as they look quite similar to Thai or Apple bananas, but much shorter with distinct edges.

Rhino Horn bananas
also called Rhino Horn plantains or African Rhino Horn, are hybrid banana cultivars from Africa. It produces strongly curved and elongated edible bananas which can grow to a length of two feet, making them the longest fruits among banana cultivars.
Rhino Horn bananas can be eaten raw or cooked. They are also cultivated as ornamental plants for their attractive coloration.

Saba banana
A saba banana is known as a triploid hybrid of a traditional banana and is primarily used in cooking in the Philippines and other South Asian nations. It can also be eaten raw if you want to enjoy the full nutritional benefits. Sometimes referred to as a cardaba banana, the fruit has the traditional yellow exterior and peel, but it is blocky and square in terms of shape and is also smaller than most bananas.
Some of the most impressive health benefits of saba bananas may include their ability to improve digestion, regulate circulation, lower blood pressure, improve metabolic processes and strengthen the immune system.

These bananas possess a high concentration of vitamin C, with nearly 40% of your daily requirements provided in a single fruit. Intake of saba banana can help to kick-start the immune system and protect your system from infections, along with boosting antioxidant activity in the body.

Macho PLantain
The Macho plantain is a good deal bigger than most bananas – in some languages it’s called the “macho banana” – but as with its sweeter cousin, a lot can be read from the color of its skin. A green plantain will be bland and a devil to peel. A bright-yellow skin is a sure sign of sweeter, softer flesh.
While bananas do have good nutrients, they are high in sugar whereas plantains are higher in starch. Plantains are therefore healthier. They are also used in more savory dishes while bananas are cooked in recipes that call for even more sugar, making plantains overall a bit healthier.
Ripe plantains are sweet like a banana, without the banana flavor. They can be eaten raw but are best when fried. The edges caramelize and become crispy like the edges of pancakes cooked in butter.

Bluggoe bananas, also known as Saba,Burro, Orinoco, Horse, Largo and Hog bananas (see other names below) are shorter, sturdier and more block-like or square in shape. They are seeded and have distinct edges. They are green when young and gradually turn deep yellow with dark spots as they ripen. The young unripe flesh has a chalky potato-like texture that turns into a soft and creamy with a sweet, tart, and lemony flavor when ripe.
Local names:
'Square Cooker', 'Mondolphin' (Australia)
'Hpi Gyan' (Burma/Myanmar)
'Tarua Matie' (Cook Islands)
'Burro', 'Orinoco' (Cuba)
'Jamani' (Fiji)
'Largo' (Hawai'i)
'Nalla Bontha (India)
'Horse Plantain' (Jamaica, Dominican Republic, Trinidad and Tobago)
'Pisang Batu' (Java)
'Poro'ini', 'Poro'ini Pa'afa'afa'a', 'Poro'ini Hima'a umu', 'Largo' (French Polynesia) 'Pisang Abu Keling' (Malaysia)
'Matavia' (Philippines)
'Fa'i Pata Samoa'
'Puataelo' (Samoa)
'Mondan' (Sri Lanka)
'Kluai Som' (Thailand)
'Pata Tonga' (Tonga)
'Chuoi Ngop Lun' (Vietnam)
'Bluggoe', 'Whitehouse Plantain', 'Chamaluco', 'Poteua', 'Cacambou', 'Moko', 'Buccament', 'Mafoubay' (West Indies)
'Mkojosi', 'Bokoboko', 'Kproboi', 'Muscat', "punda', 'Kidhozi', 'Kivuvi' (East Africa)
'Burro', 'Chato', 'Cachaco', 'Cuatrofilos', 'Largo', 'Majoncho', 'Apple Plantain', 'Horse Banana', 'Hog Banana' (Americas)

Fe'i bananas (also spelledd Fehi or Féi) are cultivated plants in the genus Musa, used mainly for their fruit. They are very distinct in appearance and origin from the majority of bananas and plantains currently grown.
Found mainly in the islands of the Pacific, particularly the French Polynesia, (Tahiti), Fe'i bananas have skins which are brilliant orange to red in colour with yellow or orange flesh inside. They are usually eaten cooked and have been an important food for Pacific Islanders, moving with them as they migrated across the ocean. Most are high in beta-carotene (a precursor of vitamin A).
the Fe’i can be boiled, cooked in the oven or roasted in the Tahitian oven, the “Ahima’a”. It is an excellent accompaniment for meat or fish, or it can simply be eaten with coconut milk. In French Polynesia we like it very because its taste is both sweet and tangy. This banana is starchy rich in beta carotene and contains less sugar than “plantain bananas”. Easily digestible, it is a good source of protein, minerals and energy!