Banana-flavored products are experiencing a surge in popularity across the United States, appearing in a wide range of food and beverage offerings from coffee shops to packaged snacks. This growing trend reflects both the fruit’s broad familiarity and its versatility as a flavor.

In Portland, Oregon, Tae Kim, owner of Soro Soro Coffee & Dessert, has seen banana-flavored drinks emerge as the top-selling item at his cafe. Despite increased competition from nearly a dozen new coffee shops opening nearby in recent months, his banana cream topped matcha, garnished with Banana Kick—a puffed snack imported from South Korea—has helped boost sales. “Banana is familiar and approachable, but still unique enough to stand out,” Kim said.

Major chains have also embraced the trend. Starbucks introduced banana protein cold foam last fall, while Dunkin’ launched a line of banana syrups and foams earlier this year, describing banana as “the flavor of the season.” In Colorado, Leonid Yuffa, who operates 20 Dazbog Coffee locations, referred to banana as potentially the next pumpkin spice, noting that his banana latte evokes a feeling of vacation.

Experts attribute banana’s appeal to its broad cross-cultural acceptance. Rob Smithson, founder of Banagua—a company that produces a banana-based flavored water—highlighted the fruit’s universal popularity, saying it resonates with every demographic and culture globally. Banagua, which uses extracts from two varieties of Thai bananas, has expanded rapidly since its launch last year and is now stocked in over 3,500 stores nationwide.

Bananas are the world’s most produced and consumed fresh fruit, with global annual production exceeding 139 million metric tons. This widespread availability and consistent flavor have made the fruit a staple in both traditional desserts and innovative culinary applications. While banana-flavored snacks can elicit mixed reactions due to their artificial or outdated flavor profiles—many trace back to the nearly extinct Gros Michel variety—demand for authentic banana taste remains strong.

Bartender Kevin Beary of Chicago’s Bamboo Room has dedicated considerable effort to creating cocktails that capture the genuine flavor of fresh banana, using techniques such as centrifuging fruit pulp. He emphasized the importance of an authentic banana taste, which he believes appeals broadly to consumers.

The current wave of banana enthusiasm is partly inspired by trends originating in South Korea, where banana-flavored snacks and drinks have been popular for years. Notably, a social media trend involving mixing coffee with banana milk from convenience stores gained traction last year, further elevating banana’s profile. Following a March 2025 appearance by K-pop artist Jennie Kim endorsing the Banana Kick snack on “The Jennifer Hudson Show,” exports of the product to the U.S. rose by 69 percent.

Researchers observing food trends note that banana is undergoing a reinvention amid a market increasingly drawn to global and exotic flavors such as pandan and ube. Miriam Aniel Oved of Statewise, a research firm utilizing artificial intelligence to analyze online menus and social media, explained that banana’s mild flavor and starchy texture enable it to complement a variety of dishes and drinks, contributing to its renewed popularity.

In New York, chefs and cafe owners have incorporated banana into fine dining and specialty drinks. Eunji Lee, who developed a banana-themed dessert at the three-Michelin-starred Jungsik in 2017, described the challenge of elevating banana to a refined culinary ingredient. Meanwhile, in Manhattan’s East Village, Jeffrey Wang of Not as Bitter reports that banana-based lattes are among the most popular fruit-coffee combinations, with his Banana Split beverage featuring a blend of banana pulp, coconut milk, and espresso.

As this wave of banana-infused products continues to grow, industry figures emphasize the value of experimenting with new flavor combinations, noting that banana’s broad appeal makes it a reliable choice for innovation. “To be honest, 99 percent of people like bananas,” Wang said.