Red bananas, which are smaller and plumper than the common Cavendish banana (include commercially important cultivars like 'Dwarf Cavendish' and 'Grand Nain") have a deep red or maroon rind when ripe, and contains more beta carotene and vitamin C than yellow bananas.
Red bananas should have a deep red or maroon rind when ripe, and are best eaten when unbruised and slightly soft. This variety contains more beta carotene and vitamin C than yellow bananas. Some are smaller and plumper than the common Cavendish banana, others much larger. They include commercially important cultivars like 'Dwarf Cavendish' (1888) and 'Grand Nain' (the "Chiquita banana"). 
