Not all bananas are yellow. Here's everything you need to know about this more exotic variety.
Here’s Why Some Bananas Are Red—and What You Need to Know About This Weirdly Colored Fruit
Published on Apr. 18, 2025
Have you ever seen a red banana before? They’re rare, but they’re out there! According to Robert Schueller from Melissa’s Produce, the largest specialty produce distributor in the United States, “there are over 400 varieties of bananas, but only six are commercially available in the U.S.” Even then, you’re highly unlikely to find five of those varieties on supermarket shelves—the U.S. International Trade Commission reports that a whopping 99% of the banana market is comprised of the bright yellow ones we all know and love, called Cavendish bananas.
So is it worth seeking out the ultra-rare red banana? Here’s what you need to know about this elusive fruit.
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Why are some bananas red?
Red bananas aren’t a genetically modified novelty; they’re a naturally occurring variety of banana, belonging to the species Musa acuminata, just like the common yellow Cavendish banana. Here’s an interesting food fact: Their distinctive red or purplish-red skin is due to natural pigments called carotenoids, similar to those that give carrots and tomatoes their color.
“Red bananas are grown commercially in Mexico,” says Schueller. “They have red skin and a creamy yellow-pinkish flesh that is much sweeter than the common bananas.” These ruby-toned fruits tend to be smaller than the average banana, with Schueller noting that they are typically about half the size of common bananas. And they don’t stay red forever—as they ripen, their color deepens from bright red to dark purple, eventually turning black once they’re overripe, just like yellow bananas do.
What do red bananas taste like?
Red bananas don’t taste radically different than Cavendish bananas, but still, there are differences that make them worth the splurge. Schueller explains that while the texture remains similar to a yellow banana, the sweetness is noticeably amplified. Some describe the taste as having subtle notes of raspberry or mango alongside the familiar banana flavor, adding a touch of je ne sais quoi to an otherwise highly familiar fruit.
Can you cook red bananas?
Just like their yellow cousins, red bananas are versatile in the kitchen. “You can cook them just like common bananas,” says Schueller. Their firmer texture, when slightly underripe, makes them suitable for grilling, sautéing or baking without becoming mushy too quickly. As they ripen and become softer and sweeter, they are perfect for adding natural sweetness and moisture to muffins, bread and pancakes. Schueller also recommends enjoying them as is, eating them raw after peeling. Their vibrant color can also add an appealing visual element to fruit salads and desserts.
Are red bananas healthier than yellow ones?
When it comes to nutritional value, Schueller says red bananas are basically the same as regular bananas. This means they are a good source of potassium, vitamin B6, vitamin C and dietary fiber. The carotenoids that give them their reddish hue, like beta carotene and lutein, may also offer antioxidant benefits. However, as noted by one of the world’s largest banana companies, Dole, “the USDA does not distinguish between banana varieties. Therefore, the only reliable nutrition information we have to share is from the Cavendish banana.”
Where can you buy red bananas?
Finding red bananas requires a little more searching than locating the standard yellow variety. They are often found in specialty grocery stores, international markets or online retailers like Melissa’s Produce. Don’t be alarmed if you see some with darker patches; just like the brown spots that develop on yellow bananas, these are indicators of ripeness and sweetness.
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Sources:
- Robert Schueller, director of PR for Melissa’s Produce; email interview, April 2025
- Dole: Red Bananas
- U.S. International Trade Commission: Yes, We Have No Bananas
