Bananas

Bananas thrive in humid, tropical conditions, making windward areas of Hawaiʻi Island well-suited for commercial plantations. Farmers grow Cavendish cultivars for mainstream markets, as well as specialty varieties like Apple Banana (Manzano) and cooking bananas (e.g., Maiʻa Maoli). These diverse banana types cater to a broad consumer base—fresh table bananas, baked or fried snacks, and local dishes.

Data from the Hawaiʻi Department of Agriculture and USDA NASS repeatedly show bananas among the state’s highest-volume fruit crops. Over the past decade, the number of small banana farms has risen, partly due to demand for more flavorful niche varieties. Meanwhile, a few larger producers operate semi-intensive farms, though they face disease pressures such as Banana Bunchy Top Virus (BBTV), which has necessitated rigorous containment measures.

Despite disease-related challenges, bananas remain a cornerstone of Hawaiʻi Island agriculture. Local and tourist demand stays strong for fresh, island-grown bananas, and cooking bananas enjoy popularity in ethnic cuisines. Continued emphasis on biosecurity, improved cultivars, and integrated pest management fosters optimism for long-term sustainability. With year-round production potential and a deeply ingrained presence in island diets, bananas are poised to remain a leading tropical fruit staple.