Cavendish Banana Overview
Origin & Facts
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Named after William Cavendish, 6th Duke of Devonshire.
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Became globally dominant in the mid-20th century after the Gros Michel banana was wiped out by Panama disease.
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Grows in tropical regions: Latin America, the Philippines, and parts of Africa.
Appearance
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Long, curved, and bright yellow when ripe.
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Smooth peel, easy to remove.
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Flesh is soft, creamy, and sweet when ripe.
Uses
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Raw eating: A healthy snack full of natural sugars.
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Baking: Perfect for banana bread, muffins, or pancakes.
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Smoothies & desserts: Blends easily for creamy texture.
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Cooking: Can be sautéed or fried in some recipes.
Nutritional Highlights (per medium banana ~118g)
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Calories: ~105
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Carbs: ~27 g
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Fiber: ~3 g
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Vitamin C: 10% DV
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Potassium: 12% DV
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Vitamin B6: 20% DV
Fun Fact
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Cavendish bananas are susceptible to Panama disease (Tropical Race 4), a fungus threatening global banana crops. Scientists are working on disease-resistant varieties to replace them in the future.
If you want, I can also give a list of delicious ways to use Cavendish bananas beyond just eating raw — from desserts to breakfast treats. Do you want that?
