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The Manzano Banana is hands-down my favorite banana of all time, period. End of story.
And while there are similarly flavored bananas, I always find myself coming back to the Manzano.
However, Manzano is far from perfect, especially from a tree size and disease resistance perspective. That said, at least for me, these problems always seem to melt away when I’m snacking on a perfectly ripe fruit 🤤
OK. Enough Hype (for now). This grow guide will cover everything you need to know about the Manzano Banana:
Table of Contents
- Manzano Banana Tree Characteristics & Fruit Production
- Manzano Banana Flavor Profile
- Manzano Banana Disease Resistance
- Manzano Banana Tree For Sale (Where To Find)
- Conclusion
Manzano Banana Tree Characteristics & Fruit Production
Manzano Bananas are medium-sized banana trees that usually average between 10 – 15 feet tall. As a result, Manzanos would not do well long-term in containers and would NOT be considered a “condo” banana.
Additionally, due to the tree’s tall and skinny pseudostem trunk, Manzano is very susceptible to wind blowdown.
As a result, I highly recommend avoiding planting a tree in areas with frequent windy conditions, even if the area only receives mild to moderate winds. In addition to wind blowdown, the tree’s very large leaves have a much higher probability of easily shredding in the event of strong gusts.
Fun Fact #1: Much like the Ice Cream Banana, many people believe they’re getting a Manzano Banana when it’s actually an entirely different cultivar. Common cultivars often mistaken for Manzano include Brazilian (also called Hawaiian Apple), Dwarf Brazilian, and Santa Catarina—none of which are true Manzano.
Bonus Fact: In Florida, Manzano bananas are sometimes also called ‘Manzana,’ while in some Central American countries, Manzanos are sometimes called ‘Silk Figs.’
The Manzano is a Musa acuminata x balbisiana hybrid belonging to the Silk Subgroup and features a triploid (AAB) genome structure. Other triploid (AAB) banana cultivars include, but are not limited to:
Why does banana chromosomal count even matter? Glad you asked! 😜
In layman’s terms, the sweetness and softness of a banana’s texture increase with a higher concentration of ‘A’ chromosomes inherited from Musa acuminata. Conversely, a greater proportion of ‘B’ chromosomes from Musa balbisiana enhances the banana’s resilience, improving its cold tolerance and resistance to diseases.
The Manzano Banana’s extra ‘A’ chromosomes contribute to the fruit’s soft texture and exceptional sweetness, but more on that shortly!
On the other hand, the Manzano’s lack of ‘B’ chromosomes means that the tree is much more susceptible to environmental stressors such as drought, wind, and disease. By the same token, in my own orchard, I have found that Manzano bananas’ cold tolerance tends to range from fair to poor.
When grown under optimal conditions, Manzano’s fruit production consistently ranges from good to heavy, which is amazing because it’s not often you get ‘commercial-grade’ levels of something so delicious!
Finally, I wanted to quickly cover when to harvest Manzanos, as picking them at the wrong stage can make them taste like literal sidewalk chalk.
First things first, the banana rack will hang about 10–12 feet high, so please exercise caution when harvesting. When it comes to Manzanos, there are two main things to look for:
- All the bananas need to be fully plump (the fruit shouldn’t have any sharp corners)
- At least one row of hands has began ripening (usually found closer to the top)
Whatever you do, don’t let them all ripen on the stalk. Besides the risk of attracting squirrels, possums, and rats, I’ve observed that Manzanos have a greater tendency to split if left attached to the pseudostem. That said, they’ll ripen just fine in a garage or on a porch!
Pro Tip #1 : If you choose to remove the flower, cut as far away as possible from the nearest hand; I’ve noticed that rot can spread as the stalk dries out.
Manzano Banana Flavor Profile
Manzano Bananas stand out for their petite size—about half the length of a standard Cavendish. Additionally, they also have a firmer and thinner peel compared to the Cavendish.
The key to a perfectly ripe Manzano is waiting until every trace of green is gone. Ideally, the peel should be covered in dark spots or nearly black.
I know it sounds odd, and the fruit might look unappetizing—especially if you’re only used to Cavendish Bananas—but trust me: unless a good portion of the peel is blackened, these bananas will taste as appealing as chalk, with astringent notes and a noticeable tannic aftertaste you won’t enjoy.
That said, please use your best judgment. If there are clear signs of mold or if it looks rotten inside, avoid eating the fruit.
Once peeled, the fruit greets you with a whiff of sweet apple and will reveal a pale, creamy flesh that’s slightly firm but not overly dense. While it’s certainly creamy, there’s a bit of chew to it, giving each bite a satisfying consistency.
Pro Tip #2 : The Manzano’s texture makes it incredibly versatile—perfect for slicing into fruit salads, blending into smoothies, or freezing with chocolate. You can even get creative with it in baked goods like banana bread, fritters, or puddings. Its smooth, velvety texture also adds a nice touch to ice cream!
From a flavor perspective, the Manzano Banana is exceptionally sweet, with a delightful sub-acid component that creates a unique, apple-like taste.
The best way I can describe it is to imagine biting into a sugary-sweet banana infused with the juicy sweetness of an apple and a hint of strawberry-like tartness. Flavor is a solid 10/10. If I had to choose between the Manzano and anything in the Cavendish Subgroup, the Manzano would win every time.
Compared to other bananas I’ve sampled, Manzano’s flavor is somewhat similar to Dwarf Brazilian and FHIA-18, which are also known for their tasty, unique profiles.
Additionally, a few friends who grow Nam Wah Bananas have mentioned that their fruits, when not fully ripe, have a ‘Manzano-like’ taste and texture—though I haven’t personally noticed this.
All things considered, when it comes to pure flavor, the Manzano is truly one of the best.
Manzano Banana Disease Resistance
Due to its triploid (AAB) genome structure, the Manzano Banana has terrible disease resistance (almost on par with Gros Michel).
More specifically, the Manzano Banana is very prone to both Panama Disease and Sigatoka Disease and should, therefore, only be planted in disease-free soils.
That said, if you’re looking for a variety with the same ‘apple’ flavor and quality as the Manzano, but with improved disease resistance, FHIA-18 is an excellent alternative.
Manzano Banana Tree For Sale (Where To Find)
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For more information, please check out our Tropical Fruit Trees For Sale Page.
Conclusion
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Thank you for reading! 🙂
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