To ensure you’re getting a good quality Cavendish banana, look for specific labeling, size, characteristics, and hygienic conditions. Avoid mislabeled bananas and those that are too sweet or starchy. Ripe bananas should have about 25% speckles, and containers and floors should be clean.
Bananas are one of the western world’s favorite fruits, and the Cavendish banana is the banana that most people think of when they think of bananas. Available worldwide, the Cavendish banana is often used for cutting cereal, making banana bread or blending. However, not all bananas are created equal. The best Cavendish banana will be labeled a certain way, have a specific size, have specific characteristics and will be sold in clean hygienic conditions.
The first thing to look for in a good Cavendish banana is labeling. Cavendish bananas are the most commonly available bananas in supermarkets. These bananas should simply be labeled “bananas.” Avoid “red bananas,” “dwarf bananas,” and “finger bananas,” which may be too sweet. Also avoid bananas labeled bananas, as they’re starchier than standard bananas, require cooking before using, and are better suited to Caribbean cuisine than grains or baking.
A good quality Cavendish banana should also be of a specific size. While these bananas vary slightly in length, they should be no shorter than four inches (ten cm) and no longer than ten inches (about 25 centimeters). Bananas shorter than this may have been harvested too early, while longer bananas may have spent too much time on the tree and therefore be too starchy. Even small or large bananas may not be true Cavendish bananas. While uncommon, mislabeling can occur in supermarkets.
Once you know you’re looking at a Cavendish banana, there are other features that let you know you’re getting your money‘s worth. A quality banana should, like all fruit, feel heavy for its size. The skin should be light green to yellow, with dark brown or black blotches. Ripe bananas have more black specs than less ripe bananas, and bananas with about 25% speckles are perfectly ripe. Those with fewer speckles need more time to ripen and those with more are overripe and should be avoided unless you plan to freeze them.
Finally, the best Cavendish banana is sold under specific conditions. Bananas should never be stored under or near misters, as excess water can cause them to rot. A good Cavendish banana should also look and smell fresh, with no signs of dirt, mold, or other contaminants. Banana containers should be clean and well maintained, as should the stairs and production floors in the produce department. Any visible spills should be cleaned up promptly, and if not, buy your bananas elsewhere.
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