Jiak kinJiu ει¦θ Cantonese say ι£ι¦θ sik hoeng ziu
DID YOU KNOW THIS?
As bananas ripen and develop brown spots, their antioxidant levels increase and become easier to digest. They're packed with nutrients like potassium, vitamin C, and vitamin B6. Eating brown bananas boosts our immune system and enhancing white blood cell production, which helps body in fighting infections and even cancer. Next time you see a banana with brown spots, think twice before throwing it!
25 Types of Bananas From A to Z
Everyone loves a good banana, but did you know there are tons of different types of bananas? In this post we will cover 25 types of bananas, from standard bananas to mini bananas to extra large bananas!
Did you know that 96% of Americans have purchased a banana in the last month? Bananas are the second most eaten fruit in the world after tomatoes. We humans consume 116 million tons a year!
Cavendish bananas are the most popular type of and are sold everywhere, almost, as generally are Ladyfingers and Plantains. But, I hope you don't let the dominance of the Cavendish bananas at the markets stop you or anyone from trying other varieties.
Bananas predominant π
Cavendish Bananas make up 95% of all bananas eaten in the USA. This wasn’t the case before the 1960s. Which banana was the predominant variety before Cavendish? Scroll to the bottom of the post to see the answer.
Banana Varieties
Here are 25 different varieties of bananas from around the world – have you hear of them all?
APPLE BANANA
Apple bananas are native to Southeast Asia and got their name as their flavor has a hint of apple. These are shorter and sweeter bananas than the standard bananas we all know so well (called a Cavendish banana). Apple bananas are popular in Hawaii where they were introduced sometime in the 19th Century. They are eaten out of hand and often used in baking.
BARANGAN BANANA
Barangan bananas are grown primarily in Malaysia. They are a small and sweet variety that is both popular in Malaysia and exported by them. You will find that many of the world’s largest banana producing nations consume a very high portion of the bananas they grow. Not unexpectedly, barangan bananas are difficult to find for sale in the United States.
BLUE JAVA BANANA
Blue Java bananas have, as their name suggests, a blue peel, but the flesh is white. They are grown primarily in Southeast Asia, but also Hawaii. They are said to taste something like vanilla ice cream. As these taste like ice cream, this seems a good time to introduce Nice Cream. This faux ice cream was introduced a few years ago and is very simple to make. Just put your frozen bananas into a strong blender, add your desired flavoring if any, and blend to the consistency of ice cream. This produces a credible “fake” ice cream that is considerably healthier than most cream and sugar based ice creams.
BLUGGOE BANANA
Bluggoe bananas are a large starchy banana native to Ecuador. They are fairly cold resistant, so they are also grown in the United States though we import most of the bananas we eat. Bluggoe are most often used as a cooking banana and are more expensive than the Cavendish you will find at your grocery. They might be a good option in any of these 15 Healthy Banana Recipes.
BURRO BANANA
Burro bananas are native to Central and South America, but mostly grown in Mexico. They are cooking bananas often used in both sweet and savory cuisines to include Thai and Indian. They would be an excellent choice in Banana Thai Curry.
CAVENDISH BANANA
Cavendish bananas account for 50 million tons of the 116 million tons produced worldwide every year and are by FAR the most eaten banana in the United States. This was not always the case.
The Big Mike banana dominated the US market until the 1960s when a blight caused by the Panama Wilt Disease greatly curtailed production of the Big Mikes. The big banana companies adjusted and focused on the Cavendish, and why not?
They are the delicious dependable bananas we use as both snacks and cooking. We use them as the go to in most of our favorite Banana Recipes and my personal favorite Almond Butter Baked Bananas. If you aren’t looking to cook try this simple but decadent Key Lime Pie Smoothie.
COOKING BANANAS
Cooking bananas are the name given to several varieties of starchy bananas with a neutral flavor mostly used in cooking. They are grown across Central and South America where they are a dietary staple. They are a good option for recipes based on fried bananas, curries, and desserts. Perhaps try them in Banana Thai Curry.
DWARF JAMAICAN RED BANANA
Dwarf Jamaican bananas are a small but sweet banana grown in, wait for it… Jamaica though they are also grown in California. They are an aesthetic banana with pleasant red hues, and make wonderful cooking bananas.
FEHI BANANA
Also known as Fe’i bananas, they are grown on several Pacific islands, but primarily French Polynesia. They are small sweet bananas used in both baking and as snacks. Fehi bananas are not commercially cultivated, but are an important staple on the islands where they grow.
GIANT CAVENDISH
Also known as William Bananas, these are a larger version of the Cavendish. These would be good in cooking applications where a large banana could result in a better presentation than a smaller variety like Almond Butter Baked Bananas. Or, for similar reasons this healthy Breakfast Banana Split.
GOLDFINGER BANANA
The Goldfinger banana is a recently developed variety out of Honduras. It was an initiative of the United Fruit Company now known as Chiquita in cooperation with the Honduran Foundation for Agricultural Research. They used a variety of cultivars from SE Asia to genetically engineer banana trees that are insect-resistant and productive. Goldfingers are small sweet bananas also grown in Ecuador, Columbia, and Costa Rica.
GRAND NAIN BANANA
Grand Nain Bananas are a cultivar of Cavendish. You really can’t tell the differences between the two trees unless you put a picture of each side by side. The bananas are similarly pretty much the same for eating and cooking purposes.
GROS MICHEL BANANA
Gros Michel Bananas are also known as the Big Mike. They were the USA’s favorite banana until the 1950s when the Panama Disease so severely limited production that the major banana companies switched their focus to the Cavendish. Big Mike bananas are larger than Cavendish and grown primarily in Ecuador, Panama, and columbia.
LADY FINGER BANANA
Lady Finger’s are also known as sugar, fig, or date bananas. They are small, thin skinned, and sweet. They are most commonly used in desserts as they are sweeter and less starchy than Cavendish, but they are also great as snacks. Lady fingers are native to SE Asia and Australia, and are grown in many nations.
They are a good option for banana bread, Banana Pancakes, and all sorts of Banana Smoothies. If you want to try a unique banana dessert, try them in these Stuffed Banana Bites. You may see lady finger bananas sold under the trademark name Baby by the Chiquita company of Minis by Dole.
LAKATAN BANANA
Lakatans are native to the Philippines where it is their favorite dessert banana despite being more expensive than other varieties grown there. It looks much like a small Cavendish, but isn’t easily found in the United States.
NANJANGUD BANANA
Nanjangud bananas are grown in the Kamataka region of India. They are known for their unusual taste and aroma that result from the black clay soil found in the region. When grown outside this region the unique taste and aroma do not occur. This makes the Nanjangud all but impossible to find.
We included this variety in our post, however, to bring attention to the Panama Wilt Disease that has been a problem for some banana varieties for about a hundred years now. The Nanjangud are suffering from this disease and many Nanjangud growers are switching to Grand Nain bananas as efforts to genetically protect the Nanjangud have not been successful.
It is worth noting that Cavendish bananas have recently come under threat from Panama Disease, but genetic modifications have been more successful with Cavendish.
ORINOCO BANANA
Orinoco bananas are native to Venezuela’s Orinoco River Basin, but are now grown in Southern California and the US Gulf Coast. They are short and fat bananas that appear almost round or oblong. It is a cold resistant variety making it popular with home gardeners. Orinoco are used mostly in cooking.
PISANG RAJA BANANA
The Pisang Raja is native to Southeast Asia, and is named after the Pisang Raja mountains of Indonesia. They have a reddish peel and almost orange creamy flesh. These bananas are not starchy making them a good dessert banana, but they are also used in a variety of sweet and savory cuisines.
PISANG MAS BANANA
Pisang Mas are native to Southeast Asia. These small sweet bananas are often eaten raw or used as a dessert banana. They are regionally sold as a deep-fried street food, a common use since Portuguese explorers introduced the Pacific Islands to flour over 500 years ago. A more modern dessert use could be this Breakfast Banana Split which is excellent with any sweet banana, or the ubiquitous Cavendish.
PLANTAIN
Plantains are a group of banana varieties mostly used as cooking bananas as they are very starchy. Their starch content is generally highest before they ripen, so they are often cooked green. Plantains are a good option for savory dishes, fried, or made into flour. Like all bananas, plantains are a healthy dietary choice high in fiber and vitamins A, C, several B vitamins, and potassium (we’re breaking down the difference between plantains and bananas here!)
PRAYING HANDS BANANA
Praying Hands bananas are native to Indonesia, and grow in bunches that quite literally look like two praying hands. Hands with 6-7 fingers, but hands all the same. They are a sweet banana that is eaten raw, cooked like you might plantains, or eaten with cereal or yogurt. You can buy them in the US either at international markets or online through a number of different vendors.
RAJAPURI BANANA
Rajapuri bananas are grown in India and known for their wonderfully sweet taste and somewhat creamy texture. This is a multi-purpose banana that is good raw or cooked. It is also a popular home grown banana. The trees only get to 8-12’ high and produce large bunches of bananas.
RED BANANA
Red bananas are a variety with a reddish-purple peel. They are generally creamy with a light pink pulp. Shorter and fatter than Cavendish, they are an aesthetically pleasing variety grown in Asia, South America, and East Africa. Like so many exotic fruits, they are believed in some regions to have extraordinary health or medicinal benefits.
In some Central American nations they are believed to have an aphrodisiac effect and in India the ability to improve fertility. Other than these “uses” they are a multi-purpose banana eaten raw, cooked, dried, you name it.
RHINO HORN BANANA
Rhino Horn bananas are an African native that produces fruit growing up to an incredible 2 feet long. They are eaten raw and used in cooking, and are available in the United States generally via online ordering.
SABA BANANA
Saba bananas are grown mostly in the Philippines but also Malaysia, Indonesia, and Singapore where they are favored for their heartiness, pest resistance, drought resistance, and taste. They are large bananas used mostly for cooking, and the Filipinos have truly unique uses. They make a form of ketchup from the Saba, and sell them as street food covered in caramelized sugar on a stick.
Trivia Answer
The answer is Big Mike. Panama Wilt Disease wiped out vast tracts of these bananas starting around the 1920s. By the 1960s the major banana producers knew they had to switch varieties. Interestingly, a later variant of the Panama disease is now causing problems in Cavendish plantations today.
Everyone knows that bananas are healthy. They’re tremendous source of nutrients, and one of the best sources of potassium. Most people who have eaten a banana can also say that they’re pretty tasty too! Would you eat a banana every day? Containing an essential mix of nutrients, vitamins, and fibers, a banana is one of the healthiest fruits at the supermarket. So, what are the benefits of eating this yellow-skinned treat?!”
Here are 25 health benefits of a
banana, and why you should
eat one banana daily:
1. Bananas help with
depression.
Someone with depression
usually has a chemical
imbalance of serotonin in
the brain. Containing a high
level of tryptophan, which is
converted into serotonin,
bananas can help alleviate
symptoms of depression.
2. Boosts energy.
Bananas contain three natural
sugars – fructose, glucose,
and sucrose, and are a good
dose of fiber. This potent
combination provides an
instant and sustained boost of
energy. Just two bananas
provide enough energy for a
90-minute workout!
3. Help you lose weight.
At just 100 calories a serving,
bananas are a good option for
people trying to lose a few
pounds. They also contain
three grams of fiber, helping
us feel more full and keep
cravings at bay.
4. They’re great brain food.
Bananas release energy slowly,
which helps the brain stay alert
for a longer period of time. The
high potassium levels keep us
more alert and the magnesium
helps the brain to focus.
5. Boosts libido.
Containing a high level of
potassium and B6 vitamins,
bananas are a good source of
nutrients necessary for
hormone production.
6. Relieves heartburn.
The high potassium level of
bananas helps reduce the
stomach’s acidity, while the
fiber helps aid digestion; both
of which are essential to
alleviating heartburn.
7. Lowers blood pressure.
Research has shown that eating
two bananas a day can lower
blood pressure by 10%. For
those with blood pressure
issues, bananas contain low
sodium and high potassium,
making them a great dietary
choice.
8. They’re good for our blood.
Containing a good amount of
iron, bananas are great in
keeping the blood healthy and
lowing the risk of anemia.
Containing high levels of B-6,
bananas also aid with the
production of white blood cells.
9. They’re good for our bones.
The nutrients in bananas helps
build and sustain strong bones
by increasing calcium
absorption.
10. Protects against illness.
Bananas contain a high level of
antioxidants, providing cell
protection against free radicals
that cause illnesses such as
heart disease, diabetes, cancer,
and muscular and tissue
degeneration.
11. Help you quit smoking. π¬
π
While potentially a contentious
claim, it needn’t be. Bananas
contain a potent mix of
potassium, magnesium and
vitamin B6. Together, these
nutrients are known to reduce
nicotine withdrawal, which is
crucial to kicking the habit.
12. Treats stomach ulcers.
While doctors in India have
been proclaiming the benefits
of bananas to treat peptic
ulcers for generations, it wasn’t
until recently that doctors in
England discovered the same
thing: bananas contain
sitoindosides (sigh-toe-in-doe-
sides), which prevents and
heals ulcers.
13. Helps with hangovers.
By containing high levels of
electrolytes, bananas are good
food choice for somebody that
had one-too-many. Thus, they’re
great for regulating electrolyte
levels and getting the body
back to a healthy state.
14. Helps with constipation.
Okay, so perhaps not the most
pleasant thing to discuss, but
we’re all adults here, right?
That said, bananas are high in
fiber, and fiber aids in the
normalization of bowel
movements. Not really a
surprise, as we’ve already
discussed bananas and their
positive effect on digestion.
15. Protects against brain
disorders.
Rich in magnesium, bananas
aid in the conversion of fatty
acids into DHA, an important
Omega-3. Scientists have
discovered an important link
between DHA deficiency and
neurological disorders such as
ADHD and Alzheimer’s disease.
Containing a high level of
B-vitamins, bananas also
assist in preventing
Parkinson’s disease.
16. Improves memory.
Technically, this should have
been filed under #4, but since
so many people are worried
about their memory it deserves
its own number. Yes, bananas
can help improve and sustain
memory because of high
levels of tryptophan,
potassium and magnesium.
17. Promotes heart health.
Not really a surprise here, given
the banana’s high levels of
nutrients and vitamins.
Increasing potassium intake
and decreasing the intake of
sodium is probably the most
important thing someone can
do to protect their heart, and
the banana is a high-potassium,
low-sodium food. The fiber,
vitamin C and B6 ingredients in
the banana also promotes
health and reduces the risk of
cardiovascular disease.
18. Reduces the risk of asthma.
Imperial College of London
conducted a study in which
researchers found that children
who ate at least one banana a
day had a 34% less chance of
developing asthma.
Impressive. Anything we can
do with the peel? Well…
19. Can shine your shoes(?)
Apparently rubbing the inside
of a banana peel on a leather
shoe and then polishing it with
a dry cloth can produce a nice,
quick shine.
20. Whitens the teeth.
Another interesting use for a
banana peel: rubbing the inside
of the peel on the teeth for a
quick whitening job! Some
ingredients in a banana,
including magnesium,
manganese and potassium,
aids with whitening tooth
enamel. Interesting.
21. Soothes itches.
Banana peels can help relieve
the itchiness caused by bug
bites, such as those caused by
mosquitos. Also, the properties
of banana peels can relieve the
effects of contact with
poison ivy.
22. Removes splinters (!)
Woodworkers and clumsy
people, unite! So just tape a
piece of banana peel to a
splinter and within ten minutes,
the enzymes will remove the
wood shrapnel.
23. Relieves burns and cuts.
Okay, now…parents unite! If the
little one falls and cuts them-
selves or burns something, grab
a banana peel and let the little
guy or girl rub it on their boo-
boo. In short, that pain will be
gone pretty quickly.
24. Meat tenderizer.
Adding a banana peel to a roast
can add enough moisture to
prevent the meat from becoming dry.
25. Helps with the garden.
Banana peels provide a
versatile gardening by-product
in performing a variety of
functions, including tomato
plant fertilization, aphid, and
pest control, and can be
suitable food for roses.
“C’est banana! Hahaha!
Miam miam!” – Minions
Your present health is an
investment, not an expense.
ζ¨η°ε¨ηε₯εΊ·ζ―δΈι‘Ήζθ΅，
θδΈζ―δΈι‘ΉεΌζ―。
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