Bananas are a common and culturally significant fruit in Hawaii. Banana plants thrive and are abundant due to Hawaii’s year-round tropical climate, making them a common sight in backyard gardens, small farms, and along roadsides. The local name for the fruit is maiʻa. It is far more diverse than the single variety typically seen in mainland grocery stores, with many unique varieties cultivated for local consumption.
Confirmation of Growth and Historical Context
Bananas are not native to Hawaii, but they have been present for centuries, introduced by early Polynesian voyagers. These plants were among the approximately two dozen species known as “canoe crops” (waʻa), transported across the Pacific Ocean to ensure sustenance in new settlements. The introduction of maiʻa was a deliberate act of agricultural planning, providing a fast-growing and nutritious food source that could be harvested year-round.
The banana plant is a giant herbaceous perennial, not a tree. Polynesian settlers brought the plant’s suckers, or offshoots, since cultivated bananas do not grow from seeds. This established the banana as a staple food and a plant of cultural importance, even serving as the physical manifestation (kinolau) of the god Kanaloa. The earliest varieties planted were traditional Hawaiian types.
The Diverse Types Cultivated
Hawaii cultivates a remarkable array of banana types, many distinct from the standard Cavendish variety common globally. Traditional Hawaiian varieties, often called Maiʻa, include groups like the Iholena and Popoulu. Iholena bananas have flesh that turns salmon-pink when ripe and are frequently used for cooking. Popoulu varieties are characterized by their short, thick, and blunt-tipped fruit.
The Apple Banana, or Manzano, is a popular local favorite, shorter and plumper than the Cavendish. This variety is prized for its slightly tangy flavor, with notes reminiscent of apples and strawberries. It also contains higher levels of Vitamins A and C than the common Cavendish.
Other Notable Varieties
- Blue Java, nicknamed the Ice Cream Banana for its smooth texture and vanilla-like flavor.
- Nam Wah.
- The unique ‘Ae Ae’ banana, distinguished by its white and green variegated peel.
Scale of Cultivation and Growing Conditions
Banana cultivation benefits from the tropical climate, which provides the warm temperatures and high rainfall necessary for growth. Optimal leaf growth occurs between 79 and 82°F, with fruiting best between 84 and 86°F. While the plant can grow in various soils, it thrives in well-drained conditions with a slightly acidic pH between 6.0 and 6.5.
Commercial banana farming is relatively small-scale, totaling 318 harvested acres in 2021. The majority of commercial operations are small, family-run farms focused on the local market. The high cost of land and pests like the Banana Bunchy Top Virus limit the expansion of large-scale commercial production.
Despite limited commercial acreage, bananas are widely present due to extensive backyard and subsistence farming. Many local residents grow plants for personal consumption. The primary varieties grown commercially are the Apple Banana, which accounts for the largest share, followed by Cavendish, Williams, and Ice Cream types. In 2021, the state’s utilized fresh banana production reached 5.4 million pounds, demonstrating its continued local economic significance.