Beyond the Cavendish: a Look at the Fascinating Story of Bananas and Plantains in Costa Rica

Most people from the states are probably familiar with only one variety of banana (the Cavendish) and think of plantains in terms of their ripeness (green or yellow). If you visit Costa Rica and don’t pay attention, you can leave Costa Rica with that same understanding of the fruit. However, you’d miss an opportunity to try more interesting varieties and learn about an important part of Tico history and culture.

From left to right: Banano Dulce, Banano Criollo, Plátano Cuadrado, Plátano Verde

Bananas and plantains are not native to Costa Rica; they originate from Southeast Asia. Plantains are believed to have been introduced by the Spanish and Portuguese during the 15th or 16th centuries, with bananas arriving sometime before the 19th century. Intense commercial production and export started in the 1870s, supported by the development of a significant railroad system. This culminated in the formation of the United Fruit Company, an American corporation that was notorious for exploiting the local population (they did this across multiple Latin American countries, not just Costa Rica). Pay was low and living and working conditions were poor. Land was controlled, ecosystems eliminated to create plantations, and government was influenced or usurped. United Fruit Company maintained extreme influence in Costa Rica well into the late 1900s, and inadvertently shaped key aspects of Costa Rican cuisine and culture. To learn more about this period, we recommend reading Mamita Yunai, which offers a firsthand perspective on life in the banana zones.

Bananos Criollos and the Gros Michel

The original commercial banana was the Gros Michel. This is the banana that artificial banana flavoring is based on. It is sweeter, softer, and slightly smaller than the Cavendish. In the 1950s, this cultivar became highly susceptible to Panama disease and was largely replaced by the Cavendish due to its disease resistance and ability to withstand long-distance shipping. Still, they haven’t disappeared, and they can still be found at local ferias (farmers markets) or roadside stands, where they’re sold in small quantities and eaten fresh.

A common term you might hear in Costa Rica is “Banano Criollo”. The name is kind of a blanket term for multiple varieties, and typically refers to bananas produced from a small farm or bananas unique to Costa Rica. This includes the Gros Michel, as well as several other possibilities. You can find some fun variation in bananos criollos. One of our favorite local producers has a banano criollo unlike anything we’ve ever tasted, as it has hints of cinnamon and clove. Bananos criollos are a fun thing to explore, as you’re never quite sure what you’ll get.

Bananos Dulces

Bananos dulces are a bit of a catch-all term in Costa Rica, and that’s part of what makes them interesting. These are smaller, sweeter bananas that don’t always look like what you’d expect from a supermarket banana. They are typically shorter, almost like a miniature banana, and sometimes a bit more delicate in texture. The name is quite literal, as a fresh banana dulce has the sweetest and most delicate banana flavor that will make you wish the cavendish didn’t dominate the export market.

Plátanos Verdes

Plantain varieties are generally broken down into two key categories: French and Horn. In practice, that distinction doesn’t matter much in Costa Rica. Information about specific varieties can be hard to come by, especially at a local stand, and Ticos don’t typically classify them this way anyway. Instead, everything is simply a plátano and is usually described by its ripeness. When they’re green, they’re plátanos verdes.

These are a cornerstone of Costa Rican cuisine. Green plantains are starchy, firm, and not sweet. They’re used in a variety of ways:

• Patacones: twice-fried, crispy, and usually served with beans, cheese, or meat

• Soups: sliced and added for texture and substance, functions similar to carrots

• Pickled: these are delicious and often served alongside fried pork (chicarrones) or fried chicken.

• Flour: increasingly used in gluten-free cooking

As they ripen and turn yellow (and eventually black), their starches convert to sugar. At that point, they’re used to make maduros which are soft, caramelized, and slightly crispy on the outside. Historically, plátanos played an important role in the local diet during the rise of banana exports. Since they were less desirable for international markets, they remained widely available and affordable, becoming a reliable staple for many Costa Rican households.

Plátano Cuadrado

This distinct variety of plantain is the easiest to spot. The plátano cuadrado is shorter, unusually girthy, and more compact than the typical plantain you might be used to. It almost looks like someone took a standard plantain and compressed it. We’re still unclear whether it technically falls into the French or Horn category, but in everyday life, that detail doesn’t matter much. What matters is how it’s used.

Plátano cuadrado is most commonly prepared as maduros. Its shape and density make it particularly well-suited for frying, resulting in a soft interior and a rich, caramelized exterior. Unlike other varieties, it’s not commonly exported and is rarely featured in restaurants, which makes it more of a “local secret.” If you come across it at a feria or small grocery stand, it’s absolutely worth picking up and cooking yourself.

But There's More...

There are more varieties of bananas and plantains in Costa Rica than we’ve covered here, and names can vary depending on the region. What one town calls a banano dulce, another might call something else entirely. That’s part of the experience. At the end of the day, this isn’t about memorizing categories or getting the terminology exactly right. It’s about paying attention, asking questions, and trying something new.

Whether you’re learning about the history behind these fruits or just enjoying the many ways these fruits can be consumed, bananas and plantains offer a small but meaningful window into everyday life in Costa Rica. And if you’re willing to go beyond the Cavendish, you’ll find that something as simple as a banana can tell a much bigger story.