Cavendish bananas are very popular in Indonesia. The Cavendish banana is named after William Cavendish, the 6th Duke of Devonshire, who received a shipment of bananas from the clergyman in 1834. Cavendish bananas have a soft texture, thin skin, and a slightly sweet-sour flavor.

Cavendish bananas have many health benefits, including fiber, potassium, vitamins C and B6, and antioxidants. Cavendish bananas can help regulate blood pressure, control heart activity, provide energy, and restore muscle.

Cavendish bananas can be grown in tropical and subtropical regions with an optimum temperature of about 27°C, rainfall of about 200-220 mm, and soil moisture of not less than 60-70%. Cavendish bananas are also sensitive to strong winds and excessive sunlight.

Cavendish bananas may have a smooth appearance because the young fruit is wrapped. Before wrapping, the fruit was injected with a systemic pesticide dose of 2 ml/liter of water (80 cc/bunch) to kill the insect Nicoleilaoctatema, which caused the banana peel to look fussy. The treatment was given 2 times 2 weeks apart when the bunch was still upright.

Local banana varieties can be produced with smooth and uniform yellow skin like cavendish bananas through post-harvest techniques. For example, ambon bananas, after being selected and washed clean, are stored in a cold room at a temperature of 14-15°C, then sprayed with ethylene gas for 10 minutes (pressure 10 bar). Then they are left for 3 days.