Hey all! This post is enough to make your taste buds do a happy dance: bananas! Yes, those sunshine-colored superstars that bring a smile to your face and potassium to your diet. But did you know there’s a whole world of bananas beyond the familiar yellow ones at the grocery store? Buckle up, buttercups, because we’re diving headfirst into some serious monkey business!
Move over, Cavendish!
Living in zone 11, I’m lucky enough to have a climate that practically begs for tropical treats. My backyard is basically a living fruit salad, and bananas are definitely a star player. But within this paradise, there are a surprising number of banana varieties that thrive that most people don’t know about. It’s like having a whole banana buffet at your fingertips and you’re the only one in line. Each variety has its own unique personality and flavor profile.
The most common bananas grown here in the Caribbean are plantains and burro bananas.
Unlike its longer, sleeker cousin, the burro banana is a squat, square fellow, earning its name for its resemblance to a certain stubborn, short equine (burro is Spanish for donkey). But don’t let its stubby stature fool you – these little bananas are bursting with flavor.
Burro bananas are also known for their resilience. They can be picked when green and used in cooking like plantains, or allowed to ripen for a delightful sweet and tangy treat. So next time you’re looking for a banana that’s a little different, a little bit stubborn, and a whole lot delicious, seek out the mighty burro banana.
Plantains love the warm and humid climate of the Caribbean. They grow readily and produce a high yield, making them a reliable source of food. But don’t go peeling back a raw plantain so quickly. Plantains are starchy like potatoes and not typically eaten raw. This makes them a highly versatile food source. They can be boiled, fried, baked, or roasted, offering a variety of textures and flavors to complement different dishes.
Plantains have become deeply ingrained in Caribbean cuisine. Each island has its own unique ways of preparing them, from savory dishes like Mofongo (mashed plantains) in the Dominican Republic to sweet treats like fried plantains in the Cayman Islands.
The Classics, North American Bananas
The classic banana is: the Cavendish. These are the guys you see most often at the store, the ones that turn a beautiful shade of sunshine yellow when they’re ripe. They’re reliable, delicious, and perfect for everything from banana bread to smoothies. But let me tell you, there’s something incredibly satisfying about picking your own Cavendish from your backyard! It’s like having a secret stash of sunshine, just waiting to brighten your day.
Then there are the divas of the banana world, the ones that steal the show with their vibrant colors. I’m talking about the Red Bananas, with their stunning reddish-purple skin and a creamy, sweet flesh that’s like a tropical dream. They’re not quite as common as the Cavendish, but trust me, once you try one, you’ll be hooked! And let’s not forget the Pink Bananas (yes, pink!), with their delicate blush-colored skin and a flavor that’s a touch sweeter and more floral than the yellow varieties. They’re just begging to be sliced up for a fancy fruit salad, don’t you think?
But wait, there’s more! For those who like things a little on the smaller side, there are the adorable Lady Finger bananas. These bite-sized cuties are perfect for snacking, popping into lunchboxes, or adding a touch of elegance to a dessert. They have a slightly sweeter flavor than the Cavendish and a delightful creaminess that’ll have you reaching for another handful (or two).
Now, I know some of you might be wondering, “Can I grow bananas in America?” The answer, my friends, is a resounding yes! There’s many places in the states that can grow bananas successfully. However, Florida’s warm and humid climate makes it perfect for growing a wide variety of banana types such as:
- Cavendish: This is the most popular banana variety in the world, and it thrives in Florida. Cavendish bananas are known for their sweet flavor and yellow skin.
- Dwarf Cavendish: This is a smaller version of the Cavendish banana, and it is well-suited for home gardens in Florida.
- Apple Banana: Apple bananas are smaller and rounder than Cavendish bananas, and they have a sweet, apple-like flavor. Their skin is typically green with brown speckles.
- Lady Finger Banana: These tiny bananas are only about 3-4 inches long, and they have a delicate, sweet flavor. They are perfect for snacking or using in recipes.
- Plantains: Plantains are not actually bananas, but they are closely related. They are starchy and green when they are unripe, and they become sweeter and more yellow as they ripen. Plantains are typically used in cooking, such as frying or baking. They are absolutely delicious when they are fried and smashed. I’ll put up a recipe on this soon, stay tuned.
- Orinoco: This is a cold-hardy banana variety that is well-suited for northern Florida.
For zones 8b and above, there are some fantastic options like the Dwarf Cavendish, a smaller version of the classic, and the delicious and versatile Saba banana. These guys can be enjoyed at various stages of ripeness – green for cooking, and a beautiful golden yellow when they’re sweet and perfect for eating fresh.
California has great options for growing bananas too. With its diverse climate, it offers suitable growing conditions for a surprising number of banana varieties. However, the key factor is frost tolerance. Most banana plants won’t survive freezing temperatures. So, the best types of bananas for California will depend on the specific region’s climate.
- Southern California
- Red Banana: With its reddish-purple peel and creamy sweet flesh, this banana is a colorful and delicious choice.
- Pink Banana: This variety boasts a blush-colored peel and has a mild, sweet flavor to it.
- Cavendish: The classic yellow banana found at your local grocery store.
- Dwarf Cavendish: A smaller version of the classic yellow banana. This is a great option for smaller gardens or indoor home gardens.
- Apple Banana: These are my personal favorite. I was shocked and confused the first time I ate an apple banana. It really does taste like an apple. It’s known for its sweet, apple-like flavor and green or yellow speckled skin.
- Lady Finger Banana: These tiny, sweet bananas are great for snacking.
- Central California
- Musa Basjoo: This is not a banana that produces edible fruit, but it is a cold-hardy ornamental variety with large, tropical-looking leaves.
- Orinoco Banana: This banana is known for its hardiness and can withstand occasional frosts. The fruit is not as sweet as Cavendish bananas but can be enjoyed fresh or cooked.
- Northern California
- California Gold Banana: The cooler temperatures in Northern California make it more challenging to grow bananas. This variety is specifically developed for California’s cooler climate. It produces smaller bananas but is known for its reliable fruiting.
Even in frost-prone areas, you can still grow bananas in containers and bring them indoors during the winter months.
So, there you have it, folks! A crash course in the wonderful world of bananas, from the tried-and-true classics to the exotic and exciting. Whether you’re a seasoned gardener or just starting your green thumb journey, there’s a banana variety out there waiting to be discovered. So get your hands dirty and get ready to experience the joy of growing your own natural and organic sunshine snacks! And hey, if you have any questions or banana-growing adventures of your own to share, don’t be a stranger, leave a comment below!