Oatmeal Farm Network | Banana Varietals

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity
Barangan	A sweet, seedless variety with a yellow skin and dark spots when ripe, often grown in tropical climates.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Blue Java (Ice Cream Banana)	A unique variety with blueish skin and a creamy, vanilla ice cream-like flavor.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Bluggoe	A hardy, large banana used mainly for cooking, with a texture similar to plantains.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Burro	A squat, square banana with a tangy lemon-like flavor, commonly used for cooking.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Cardaba	A Filipino variety used for both fresh eating and cooking, similar to plantains in texture and flavor.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Cavendish (Banana)	The most common variety, known for its sweet flavor and soft texture. It is the banana typically found in grocery stores.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Dwarf Cavendish	A smaller variety of the Cavendish banana, grown in many home gardens.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Dwarf Red	A smaller version of the Red Banana, prized for its sweet flavor and deep reddish skin.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Fehi	A red-skinned banana with a starchy, savory flavor, often cooked before eating.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Fhia-17	A disease-resistant banana hybrid developed for tropical conditions, known for its strong yield.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Goldfinger	A disease-resistant banana developed in Honduras, known for its sweet flavor and versatility.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Gran Nain	A variety similar to Cavendish, known for its disease resistance and large bunches.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Gros Michel	Once the dominant variety, known for its creamy texture and rich flavor, now less common due to disease susceptibility.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Ice Cream (Blue Java)	A tropical banana known for its blue skin and creamy, vanilla-like flavor.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Kandarian	An ancient variety with a strong banana flavor, grown in South Asia, and used primarily for cooking.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Kluai Namwa	A Thai variety known for its sweet flavor and versatility in cooking and desserts.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Lady Finger	A small, sweet banana variety with a thin skin, often referred to as sugar bananas.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Lakatan	A popular Filipino variety with a sweet flavor, orange flesh, and longer shelf life than most bananas.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Macho Plantain	A large, starchy plantain commonly used for cooking and frying in Caribbean and Latin American cuisine.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Manzano (Apple Banana)	A smaller variety with a tangy, apple-like flavor when fully ripe.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Maoli	A Hawaiian variety used for both fresh eating and cooking, with a rich flavor.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Maurelii	The Red Banana (Ensete ventricosum 'Maurelii') is an amazing plant species for its striking foliage colour and fast-growing nature. The broad, paddle-shaped leaves offer a deep red hue and have ruffled edges for added eye-catching appeal. This species can grow 10-15 feet tall in a single season and produce large yellow fruit with a mild banana taste. This plant is also known for its hardiness and ability to tolerate many soil types, making it an easy addition to any garden or landscaping project	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Mongee	A rare, edible-skinned banana variety grown in Japan, known for its sweet taste and unique growing process.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Mysore	A popular banana variety in India, known for its small size, sweet taste, and thin peel.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Ney Poovan	An Indian banana variety, small and sweet, often eaten fresh or used in desserts.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Orinoco	A variety that can be eaten fresh or cooked, known for its hardy nature and adaptability.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Pisang Awak	A sweet variety popular in Southeast Asia, often used in cooking or as a dessert banana.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Pisang Raja	A sweet banana variety from Indonesia, often used in desserts and fried banana dishes.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Praying Hands	An unusual variety where bananas grow fused together, known for its mild flavor and soft texture.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Red Dacca	A red banana variety with a sweet flavor and creamy texture, common in Southeast Asia.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Rhino Horn	One of the largest banana varieties, with fruit growing up to two feet long, often used for cooking.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Saba	A starchy, cooking banana from the Philippines, often used in savory dishes.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Silk (Manzano)	A variety also known as Apple Banana, famous for its slightly tart, apple-like taste.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High
Williams	A variant of the Cavendish banana, known for its robust growth and sweet flavor.	Sandy Loam	7.4 - 7.8	High (4% - 6%)	4 - 8	11A	High