I recently stopped by Berkeley Bowl for some watermelons and was amazed that they had at least a dozen different varieties out front. After grabbing two of those, I went inside to see what other fruit I should get. They have such an amazing selection that I always have to grab something random. I quickly grabbed three different mangoes, and then I saw the bananas. At least six different kinds of bananas. And that doesn't even include the several other kinds of plantains. Anyway, if you know what Berkeley Bowl is then you're probably not surprised by any of this. Here I review my six bananas.
From left to right:
Cavendish
This is the "regular" banana that every American knows. Eat them when they just start to develop small brown spots and they're sweet and aromatic and creamy. This is the standard by which I'll judge all other bananas.
Apple/Manzana Banana
Much harder than the Cavendish, not nearly as flavorful. Texture is very tough and chewy in comparison. This one I have might still be under-ripe. Tastes similar to an under-ripe Cavendish, a bit more sour and tangy.
Saba Banana
Apparently this is one is also known as a "cooking banana". It looks, feels, and tastes like a small plantain, more than a banana. Skin is very hard. Black spots on the skin correspond with hard, dry, woody spots in the fruit inside. Texture is much dryer than a Cavendish and flavor is much less sweet, lighter flavor overall.
Thai Banana
Tastes almost exactly like a not-quite-ripe Cavendish, but much firmer and dryer texture.
Red Banana
I really like this one! The skin is much harder than a Cavendish, but the flesh is much, much softer. And the flavor is slightly more sweet and extremely floral, more aromatic.
Baby/Niño Banana
Similar texture to the Thai Banana, but lighter flavor than the Cavendish overall. Noticeably dryer and more firm than the Cavendish. Essentially tastes like a smaller Thai Banana.
Verdict
I'll stick with the Cavendish for most of my banana needs. It had the most flavor and my favorite texture, though the Red Banana was definitely worth trying if you haven't had them before. I wonder if any of the other varieties have a longer shelf life than the Cavendish, which is only at peak ripeness for two days or so.