Continuing my slow-motion exploration of banana varieties …
It’s easy to see why there is so much confusion between these Lady Finger and the Sugar Bananas (Ducasse): they are almost the same size. The biggest difference, before peeling them, is that the Ducasse are more smoothly rounded in cross-section whereas the Lady Finger are almost angular.
As soon as they are peeled, it is clear that Lady Finger bananas are much closer to the common Cavendish than to Ducasse, with a similarly thick skin and dry texture as compared to the much thinner, more delicate skin and smooth, almost slippery, mouth feel of the Ducasse.
Other blog posts in this loose series describe and picture Ducasse aka Sugar, Red Dacca, and Monkey aka Egg. I don’t think I could tell the difference between Cavendish and Lady Finger on taste or texture but the other three are more distinctive. All five are good to eat, and it’s nice to have a choice.
A word of warning: ‘Lady Finger’ is the only common name for this variety in Australia and this is the only variety we call ‘Lady Finger’ except for occasional confusion with the Ducasse, but other countries apply the name to other varieties, e.g. here Wikipedia is talking about what we call a ‘Monkey banana’.