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Cavendish Banana
Southeast Asia; now mainly Ecuador, PhilippinesAvailable year-roundSweet, creamy, mild
Did You Know?
The Cavendish banana replaced the Gros Michel variety (which had a richer, creamier flavor) after Panama disease wiped out most Gros Michel plantations in the 1950s.
Overview
Southeast Asia; now mainly Ecuador · Available year-round · fruits
Cavendish banana is the most common banana variety sold worldwide, with yellow skin that sweetens as it ripens and soft, creamy, sweet flesh. It accounts for nearly 50% of global banana production.
Southeast Asia; now mainly Ecuador
Origin
Available year-round
Season
Easy
Difficulty
fruits
Category
Flavor Profile
Sweetcreamymildslightly vanilla-like when ripe
Storage Tips
Store at room temperature. Refrigerating turns skin black (flesh stays good). Freeze ripe bananas for baking.
Photo Gallery
How to Cook with Cavendish Banana
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Eat fresh, blend into smoothies, bake into banana bread, fry for desserts, or freeze for ice cream. Ripe bananas are sweeter and better for baking.
Best Pairings
peanut butterchocolatehoneyoatscreamcinnamonwalnuts
Substitutes
Plantain, red banana, burro banana
Nutrition & Health Benefits
The nutritional profile and health properties of Cavendish Banana
Nutrition Highlights
fat
0.3
carbs
22.8
fiber
2.6
protein
1.1
calories
89
potassium
10% DV
vitamin_b6
20% DV
Quick Facts
Categoryfruits
OriginSoutheast Asia; now mainly Ecuador, Philippines
SeasonAvailable year-round
DifficultyEasy
Health Benefits
Good source of potassium, vitamin B6, vitamin C, and fiber. Supports heart health and energy levels.
Cavendish Banana Photos
6 photos showcasing Cavendish Banana in its many forms
🌿
Cavendish Banana
fruits
OriginSoutheast Asia; now mainly Ecuador
SeasonAvailable year-round
DifficultyEasy
Flavor Notes
Sweetcreamymildslightly vanilla-like when ripe
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Pairs Well With
peanut butterchocolatehoneyoatscreamcinnamonwalnuts
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