Gabe15

The reason it's hard to reason why some AABs are "starchy" and some are "sweet" is explained above, it's just not true when you look at all bananas, it depends on the ripeness level when you intend to use it, and the generalizations only work if you're looking at a few specific examples. Banana classification is messy and confusing and most literature gets it wrong. Even the FAO messed up all of their stats on "bananas" vs "plantains" because they did not understand how it worked and made gross generalizations.

As for the AAs, they are incredibly diverse and pretty much encompass every possible permutation on the spectrum of so called "cooking" or "desert" bananas.

It won't lead you anywhere useful to try and pinpoint which bananas are for "cooking" and which are for "desert". Whenever I have the opportunity to try new bananas, I try them at all ripeness levels fresh and cooked in various ways just let them tell me how they best fit with my preference.

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Growing bananas in Colorado, Washington, Hawaii since 2004. Commercial banana farmer, 200+ varieties.