
Dole’s Secret Banana Bread Test
You’ll Never Guess What Topped Cavendish!
When it comes to banana bread, most of us instinctively reach for the classic Cavendish bananas—those yellow beauties you’ll find in nearly every supermarket. But what happens when you swap out those go-to bananas for one of the many other banana 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 featuring dozens of banana bread enthusiasts from the Dole office, we uncovered some surprising results.
The Experiment
The setup was simple: the same banana bread recipe and the same cook time went into each loaf with 1.5 cups of bananas or alternatives used. Here’s how each banana type performed:
- Cavendish Bananas (Control)
The Cavendish loaf was predictably sweet, moist, and balanced. As the benchmark for banana bread, it set the standard for flavor and texture. - Manzano Bananas
Known for their apple-like sweetness and hint of tartness, the manzanos brought a subtle fruity undertone to the loaf. The texture was slightly denser, and tasters noted a lighter banana flavor. - Red Bananas
With their creamy, raspberry-like sweetness, the red bananas created a loaf that was super moist and fragrant. 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 often treated similarly to a vegetable or tuber, but once extra-ripe, they become sweet enough for baking. The resulting bread was hearty and less sweet than the others, 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 missed the sweet profile of the Cavendish.
The Taste Test 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 clear winner! Its unique flavor and moist texture wowed the panel.
- Cavendish Banana Bread — A reliable 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 up overripe fruit. Whether you stick with the trusty Cavendish or venture into manzanos, red bananas, babies or plantains, you’re in for a treat. Why not host your own banana bread bake-off and see which variety wins your taste test?
Published February 1, 2025