Banana vs. Plantain

Banana and plantain are perennial crops that take the appearance of trees as they mature. 

There are two big distinctions that can be made in bananas, Plantains and Common Bananas. Plantains are starchy rather than sweet and are grown extensively as a staple food source in tropical regions.  Plantain varieties account for about 85 percent of all banana cultivation worldwide. Plantain varieties of bananas have to be cooked before they can be eaten.

Bananas on the other hand can be eaten raw once they are ripe. The most common kinds are Dwarf Cavendish, Valery, and Williams Hybrid bananas. Other types of bananas include Apple and a small red banana called the Red Jamaica. The Cavendish is the most common variety of bananas. The Cavendish is a shorter, stubbier plant than earlier varieties. It was developed to resist plant diseases, insects and wind storms better than its predecessors. The Cavendish fruit is of medium size, has a creamier, smooth texture, and a thinner peel than earlier varieties.
They have a sweet taste and the demand for them has increased over the years. Exports surpassed 17 million tonnes – 6.1% above the level in 2012 (FAO). This has mostly come from South American countries, as they are receiving multiple grants in areas such as banana growth.

The problem with the Cavendish banana is that it is derived from a mono culture. This means that if something goes wrong, the world's most popular banana could face extinction.