We picked the Gros Michel (before it got decimated by Panama Disease) and now the Cavendish because they can be mass grown, harvested before they are ripe, shipped around the world with minimal special handling, be ripened locally, and can survive all that without getting blemished.

While there are plenty of other bananas, really only those varieties could do that. Bananas cost less than a buck per pound. Other varieties would have to be shipped by air with special handling and cost many times more.

I want a banana split with one of these bad boys like a bread bowl.

Gros Michel is long gone, it's the Cavendish that we're about to lose.

I imagine less sweet and with the dry tang of an overly ripe banana. I imagine by the end of consuming some you're no longer interested in eating this kind of banana again.

They're more than likely not new, so we can assume there's some other reason they're not as good. Taste is the most obvious factor to be the culprit.