While there are said to be almost 1,000 varieties of bananas in the world, which subdivide into about 50 groups, Sri Lanka boasts of 29 varieties, the greater number of which appear to be indigenous to the country (although several are said to have been brought from South India, or scientifically introduced to Sri Lanka) (roar.lk, Rukshani W).
Sri Lankan banana varieties can be divided into three main groups: the mysore, the kolikuttu, and the Cavendish. Examples of banana varieties coming within the mysore group are the ever-popular ambul and seeni bananas. Kolikuttu, suwendel, puwalu, and rath kehel come within the kolikuttu group, while anamalu, embon, bin kehel, and nethrapalam come within the Cavendish group (roar.lk, Rukshani W).
Children and adults alike love sweet, nutritious bananas. Since bananas come neatly packed in their own wrapper, they are very portable. They may be eaten in their whole form, sliced into fruit salad or mashed and added to muffin and bread recipes. Frozen bananas can be added to smoothies in place of yogurt or ice cream. A serving size is one peeled medium-sized banana, about 7 inches long.