When most Americans think of bananas, we picture the familiar yellow Cavendish from the grocery store. But did you know there are over 1,000 different types of bananas grown around the world? Many of them have unique flavors, textures, colors—and even health properties you might not expect.
Natural health educator Barbara O’Neill often encourages people to explore nature’s full bounty, and bananas are a perfect example. From creamy dessert types to starchy varieties used more like potatoes, bananas are far more diverse than most of us realize.
In this article, we’ll explore 15 surprising banana types you’ve probably never heard of—and how adding variety to your fruit basket can support your health in delicious new ways.
1. Red Bananas
These bananas have a reddish-purple peel and a creamier, slightly raspberry-flavored flesh. They’re sweeter than the typical Cavendish and packed with:
- Potassium
- Vitamin C
- Beta-carotene (thanks to the red pigment)
Try them in smoothies or sliced over yogurt for a naturally colorful treat.
2. Blue Java (a.k.a. Ice Cream Banana)
This dreamy variety is light blue on the outside and has a soft, vanilla-flavored interior—hence the nickname “ice cream banana.”
It’s great for:
- Dairy-free banana ice cream
- Blending with nut milk for a frozen treat
Its unique texture is creamy and less starchy than many other types.
3. Burro Banana
Shorter and squatter than the Cavendish, Burro bananas have a lemony tang and dense texture. They’re ideal for cooking but can also be eaten raw when fully ripe.
Fun fact: They’re rich in vitamin B6 and manganese, supporting energy and metabolism.
4. Manzano (Apple Banana)
Also called apple bananas for their sweet, apple-like flavor, these are small but mighty.
They contain more:
- Antioxidants
- Vitamin A
- Fiber
These are especially popular in Central and South America and make great lunchbox fruits.
5. Plantains
Often mistaken for bananas, plantains are starchy and used more like a vegetable. You’ll find them fried, boiled, or baked in Caribbean, African, and South Asian cuisines.
While they’re not eaten raw, they’re an excellent source of:
- Complex carbohydrates
- Fiber
- Vitamin C
Barbara O’Neill tip: When prepared at home (without heavy oils), plantains can be part of a nourishing, whole-food meal.
6. Praying Hands Banana
These bananas grow in clusters where each pair fuses together—resembling praying hands. They’re visually striking and have a dense, creamy texture.
Though not very sweet, they’re often used in cooking or dried as banana chips.
7. Lady Finger Banana
Also called “baby bananas,” Lady Fingers are tiny, slender, and very sweet. Their thin skin makes them easy to peel, especially for kids or elderly individuals.
They’re rich in natural sugars and quick energy—perfect for a pre-workout snack.
8. Pisang Raja
Popular in Indonesia, Pisang Raja is often used to make banana fritters or desserts. It has an intense flavor and silky texture when cooked.
Health note: Cooking bananas like these releases resistant starches that support healthy digestion.
9. Saba Banana
Common in Filipino cuisine, the thick Saba banana is excellent for both sweet and savory dishes. It’s dense and firm—best boiled, grilled, or caramelized.
Because of its high fiber content, it may help:
- Promote fullness
- Support regularity
- Maintain steady energy levels
10. Goldfinger Banana
This disease-resistant variety was developed as an alternative to the Cavendish. It’s slightly tangier and can be eaten raw or cooked.
Goldfinger bananas grow well in multiple climates and are gaining popularity among eco-conscious growers.
11. Mysore Banana
A beloved type in southern India, Mysore bananas are thin-skinned and have a slightly tangy, honey-like flavor.
They’re high in:
- Dietary fiber
- Vitamin B6
- Potassium
Perfect for those who prefer a fruit with a bit of bite.
12. Namwa Banana
A staple in Thai cuisine, Namwa bananas are short and chubby with a chewy texture. Often used in grilled or steamed desserts, they also work well frozen.
Their antioxidant profile makes them a smart addition to your fruit rotation.
13. Rhino Horn Banana
This African variety holds the record for one of the longest banana cultivars—up to 2 feet long! Despite its intimidating size, it’s sweet and edible when ripe.
Used fresh or fried, it’s a fun conversation-starter fruit with traditional cultural uses.
14. Fe’i Banana
Native to Polynesia, the Fe’i banana stands out with its bright orange-red skin and deep yellow flesh. It’s usually cooked and is high in beta-carotene.
Its vibrant color signals strong antioxidant content—great for supporting eye and skin health.
15. Gros Michel (“Big Mike”)
Before the Cavendish became the supermarket standard, this was the banana. Larger and creamier, Gros Michel has a nostalgic flavor many say was “more banana-y.”
Due to disease in the mid-1900s, it became rare, but efforts to revive it are growing.
Why Try Different Banana Varieties?
While the familiar Cavendish banana is convenient, diversifying your diet offers real benefits:
- Nutritional variety: Each banana type has a different mix of vitamins, antioxidants, and fiber.
- Better digestion: Resistant starches and prebiotics in cooked or unripe bananas may support gut health.
- Food sustainability: Exploring lesser-known types helps reduce pressure on single crops and supports biodiversity.
Many of these varieties can be found at international markets, co-ops, or farmer’s markets. Others may even grow in warmer parts of the U.S. like Florida, Hawaii, or Southern California.
Quick Tips for Enjoying New Bananas
- Don’t judge ripeness by color alone. Some bananas, like red or blue varieties, look very different from yellow ones when ripe.
- Try cooking them. Many banana types are better boiled, grilled, or baked—especially those used in traditional global recipes.
- Store them properly. Most bananas keep best at room temperature. Keep them out of direct sunlight and don’t refrigerate until ripe.
Final Thoughts
Bananas are far more diverse and delicious than most people realize. Whether you’re a fruit lover, a curious home cook, or simply looking to expand your nutrition, trying different banana types can be a fun and healthy adventure.
Barbara O’Neill often reminds us that nature offers a wide spectrum of foods—each with its own purpose and benefit. Bananas are no exception.
Have you tried any of these banana varieties? Comment below with your favorite—or one you’d love to try!
Share this article with a friend who thinks all bananas are the same!
*Disclaimer: This article is for informational purposes only and does not substitute professional medical advice. Consult your doctor before making health changes.
