Types of Bananas in the Philippines: A Complete Guide to Local Varieties

The Philippines is one of the world's top banana producers and exporters, blessed with a tropical climate that nurtures a remarkable range of varieties. From starchy cooking bananas sold at roadside stalls to sweet, fragrant eating bananas enjoyed fresh, Filipino bananas are a cornerstone of local cuisine and agriculture. At our bananas page, you can see the varieties we grow right here in Calauan, Laguna.

Saba (Saging na Saba) — The All-Purpose Cooking Banana

Saba is arguably the most versatile banana in Filipino cooking. Stocky, angular, and starchy, it is not typically eaten raw. Instead, it is the star of beloved street food and home-cooked desserts across the country.

• Banana cue — deep-fried saba skewered on a stick and coated in caramelized brown sugar
• Turon — saba wrapped in lumpia wrapper with langka (jackfruit), fried until golden
• Minatamis na saging — saba simmered in syrup, often served with sago and coconut milk
• Boiled saba — a simple, filling snack or breakfast side dish
• Banana chips — thinly sliced saba is the preferred variety for crispy, long-lasting banana chips

Saba is widely grown across Luzon, Visayas, and Mindanao and is a staple crop for smallholder farmers because of its hardiness and high yield.

Lakatan — The Premium Eating Banana

Lakatan is the most prized fresh-eating banana among Filipinos. Its skin turns a deep, vivid yellow when ripe, and the flesh is firm, dense, and intensely sweet with a pleasant floral aroma. It is larger than Latundan and holds its shape well, making it popular in fruit salads and as an everyday dessert banana. Lakatan commands a higher market price and is commonly seen in supermarkets, wet markets, and fruit stands nationwide.

Latundan (Tundan) — The Everyday Eating Banana

Latundan, also called tundan, is the most commonly eaten banana in Philippine households. Shorter and plumper than Lakatan, it has thin, pale-yellow skin and soft, creamy flesh with a mildly sweet, slightly tangy flavor. It is affordable, widely available, and enjoyed simply peeled and eaten fresh. Latundan ripens quickly and bruises easily, so it rarely travels far — most bunches are sold close to where they are grown.

Señorita — The Sweet Lady Finger Banana

Señorita bananas are small, slender, and intensely sweet — often described as the sweetest variety grown in the Philippines. Also called "lady finger" bananas, they are eaten exclusively as a fresh fruit. Their compact size and concentrated sweetness make them popular as a snack for children and as a premium offering at markets and specialty stores. Señorita is considered a treat variety rather than a staple crop.

Cavendish — The Export and Commercial Giant

The Cavendish is the banana most recognizable to international consumers and the backbone of the Philippines' billion-dollar banana export industry, particularly out of Mindanao. Large plantations grow Cavendish for fresh export to Japan, China, South Korea, and the Middle East. While Cavendish is widely available domestically, most Filipinos still prefer Lakatan or Latundan for taste. Cavendish is eaten fresh; its mild, slightly sweet flavor is consistent but considered less complex than local eating varieties.

Eating Fresh vs. Cooking: A Quick Comparison

• Best eaten fresh: Lakatan, Latundan, Señorita, Cavendish
• Best for cooking and processing: Saba (banana cue, turon, minatamis, boiling, banana chips product)
• Dual-purpose: Saba can be eaten ripe but is most prized when cooked

Frequently asked questions