An environmental group I volunteer with has its office in an old (1920s) house whose backyard has always had mango trees (every North Queensland gardener from 1900 until at least 1950 started his garden by saying, “Let’s plant the mango tree here“) and a patch of bananas.
They were left alone when the rest of the garden was put into low-maintenance mode (lawn in sunny areas, mulch under the trees) and three weeks ago, prompted by the sight of a bunch ready to pick, I spent half an hour beginning to clean them up, returning home with a small bunch of bananas and a moral obligation to go back and finish the clean-up. When I went back ten days later to do that I found another bunch ripe enough to cut down and brought half of it home, leaving the other half for Centre staff and volunteers.
They are good bananas, too, although I’m not yet sure which variety they are. They are neither the (nearly universal) Cavendish nor Ducasse but may be what we call Lady Fingers, although the fruit are even shorter and fatter than most Lady Fingers I have seen. The stems are very tall – many are 4m or more – and the leaves are long (2m) and broad. Whatever they are, I will dig out a couple of suckers once the wet season gets under way and plant them in my own garden.
The texture of the fruit is more like the Cavendish than the very smooth, firm Ducasse and when you bake them the difference becomes even greater. I have a recipe for a Banana Slice which comprises a layer of sliced bananas between two layers of an oats-flour-sugar-butter-eggs dough. When it comes out of the oven, slices of Ducasse are cooked and have changed colour but are still intact and firm, while slices of Cavendish, Lady Finger or the current variety have cooked down and blended right into the cake mixture.
The same difference is apparent when you try to fry them: Ducasse stays firm and may even become rubbery, while the others soften.
I came across a banana wiki and its associated image bank while trying to identify my new bananas. They didn’t help in that enquiry but may be useful to others interested in bananas so here they are: Promusa and Musarama.