They are also softer and sweeter than the yellow Cavendish varieties, some with a slight tangy raspberry flavor and others with an earthy one.

Many red bananas are exported by producers in East Africa, Asia, South America, and the United Arab Emirates.

[7] Red bananas are available year-round at specialty markets and larger supermarkets in the United States.

They are frequently eaten raw, whole, or chopped, and added to desserts and fruit salads, but can also be baked, fried, and toasted.

[citation needed] All bananas contain natural sources of three sugars: sucrose, fructose, and glucose.