As winter rolls in, we often think of comfort foods: warm soups and homemade breads. One favorite bread is banana bread. While differences of opinion abound on spice ingredients and whether or not to include chopped nuts, the go-to yellow banana is a must. Some prefer yellow bananas that are well-ripened, and the sweetness is more prominent.
When it comes to banana bread, most of us instinctively reach for the classic Cavendish bananas—those yellow ones found in nearly every grocery store. But what happens when you swap out those bananas for one of the many other varieties? Melanie Marcus, Dole’s dietitian and communications manager, decided to find out by testing ripe manzanos, ripe red bananas, and extra-ripe plantains in her trusty loaded banana bread recipe. With the help of a blind taste test, she uncovered some surprising results.
Choices
- Cavendish Bananas (Control)
The Cavendish loaf was predictably sweet, moist, and balanced. As the standard for banana bread, it was filled with the expected flavor. - Manzano Bananas
Known for their apple-like sweetness and hint of tartness, the Manzano bananas brought a subtle fruity undertone to the loaf. The texture was slightly denser, and tasters noted a less banana flavor. - Red Bananas
With their creamy, raspberry-like sweetness, red bananas created a loaf superior in moisture and fragrance. Tasters appreciated the depth of flavor, making it an easy favorite. - Extra-Ripe Plantains
The plantain loaf was the wildcard. Plantains are starchier than typical dessert bananas and are often treated like vegetables or tubers. However, once they ripen, they become sweet enough for baking. The resulting bread was hearty and less sweet, with a hint of caramelized richness. Many tasters likened it to cornbread, the perfect earthy and slightly sweet compliment to savory meats.  It divided the tasters.  Some loved it, while others dismissed it as not banana bread.
Results
The Dole banana bread experts weighed in, ranking the loaves based on flavor, texture, and overall enjoyment. Here’s how the results stacked up:
- Red Banana Bread — The unquestionable winner! Its unique flavor and moist texture wowed the panel.
- Cavendish Banana Bread — A standard crowd-pleaser that stayed close to home.
- Manzano Banana Bread — A surprising favorite for those who enjoyed a fruity twist.
- Plantain Banana Bread — A love-it-or-leave-it option with a hearty, rustic appeal.
Banana bread is more than just a way to use overripe fruit. Whether you stick with the trusty yellow banana or venture into varieties, you are in for a treat. You can even host your own banana bread bake-off and see which variety wins your taste test!
