A banana is a staple fruit in many people’s homes. From the quick bite eaten while running out the door or a few slices in the bowl of cereal, the popular fruit holds a lot of appeal. While people often associate bananas with the most popular variety, Cavendish, there are a bunch of options to be harvested from those trees. For the bakers, one variety brings the best flavor and texture to the always popular banana bread.
Even though the grocery store has a big display of those typical yellow bananas, there are several varieties. From plantains to Manzano Bananas, the other fruits have differing flavors and texture. While those curious Minions might not care which fruit is peeled, the choice does impact the flavor and texture of recipes, especially with banana bread.
Recently, Melanie Marcus, MA, RD, nutrition, wellness and communications manager at Dole created the ultimate banana bread experiment. Using four different banana varieties, she surveyed which ingredient offered the best taste and texture.
Marcus said, “And though many are unaware, there are hundreds of edible banana varieties. So, for this year’s National Banana Bread Day, we wanted to see if there’s a different variety that banana bread lovers have been missing -- and secretly craving -- all these years. The blind taste test results are in -- and it’s not an exaggeration to say that they surprised everyone.”
This banana variety makes the best banana bread.
For this Dole test kitchen experiment, Marcus used four varieties, Cavendish Bananas (Control), Manzano Bananas, Red Bananas, and Extra-Ripe Plantains. While each fruit is similar, they have unique textures and flavors. For example, Manzano Bananas have a slightly tart note and a denser texture. In contrast, Red Bananas are creamy and sweet.
All four bananas were used in the classic Loaded Banana Bread Recipe. According to the taste test results, the Red Bananas were the top choice. Taste testers preferred the texture. It was sweet and not too dense.
The biggest takeaway from this particular food experiment is that cooks should embrace switching ingredients. With a tried and true recipe, swapping that banana type offers a whole new experience. For the next test, pineapples could be the choice fruit. Ready for some upside down cake?