We picked the Gros Michel (before it got decimated by Panama Disease) and now the Cavendish because they can be mass grown, harvested before they are ripe, shipped around the world with minimal special handling, be ripened locally, and can survive all that without getting blemished.

While there are plenty of other bananas, really only those varieties could do that. Bananas cost less than a buck per pound. Other varieties would have to be shipped by air with special handling and cost many times more.

I want a banana split with one of these bad boys like a bread bowl.

Gros Michel is long gone, it's the Cavendish that we're about to lose.

I imagine less sweet and with the dry tang of an overly ripe banana. I imagine by the end of consuming some you're no longer interested in eating this kind of banana again.

They're more than likely not new, so we can assume there's some other reason they're not as good. Taste is the most obvious factor to be the culprit.

Depends if there was proper selection for taste. In Spain they have delicious big watermelons and melons.

Good point. Just look at the raspberry and the pineapple.

https://miamifruit.org/products/hua-moa-banana-pre-order

Here's a video of a family tasting the banana and describing the flavor.

tl;dw: The flavor is similar to Cavendish. One person thought it was sweeter and had "more banana" flavor. One person didn't feel that was the case. The texture was described as "thick and chewy," and not as "fluffy" as the Cavendish. Overall they liked it.

"Hua moa" is Hawaiian for "chicken egg."

With a banana that big it definitely for sharing

Forget banana varieties, you're missing so many different fruits that aren't imported just because it doesn't travel well.

I moved to Taiwan and found out there is a completely different avocado that is creamer. There is pineapple that is 10 times sweeter and doesn't fuck up your tongue after a few pieces. You can even eat the core.

Mango season just started and there are 2 different kinds. One is (extremely)sweet and the other is sweet and sour.

There are also many awsome natural species, like the short one with pink fruits that peel themselves when ripe (Musa velutina): https://www.google.com/search?q=musa+velutina&client=firefox-b-m&sca_esv=0d9b9ff4180b1131&sca_upv=1&channel=ts&tbm=isch&source=lnms&sa=X&ved=0ahUKEwiO77mWg9OFAxV0zQIHHZrRC0YQ_AUIBigB&biw=342&bih=642#