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	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
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
Plantain	A large, starchy variety used for cooking, commonly fried or boiled, with a firm texture.	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 Banana	A variety with reddish-purple skin and a slightly sweeter, creamier flavor than Cavendish.	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