Why Suddenly Everything Tastes Like Banana

In the United States, it’s already being called “the new pumpkin spice,” according to Leonid Yuffa, who owns twenty Dazbog Coffee locations in Colorado and told the New York Times how his seasonal banana latte has become one of the most popular and best-selling items on the menu. Bananas are having a moment (yes, it’s about time coconut’s dominance ended), and the comparison is no coincidence, as the summer fruit enjoys the same popularity as the warm, spicy flavors of autumn ; the difference is that this time, the phenomenon started on the other side of the world and is spreading to the West faster than expected.

Bananas have found their way into Starbucks’ cold foam, Dunkin’ Donuts syrups, protein bars, and even Mars’ new banana-flavored M&Ms. South Korea started the trend , where banana milk has been a staple in convenience stores for decades . Last year, some Korean users began filming themselves mixing banana milk with coffee purchased at the convenience store , a gesture that quickly went viral around the world. The final push came from Blackpink member Jennie, who during an interview on the Jennifer Hudson Show raved about Banana Kick , the Korean banana-flavored corn snack. After the show aired in March 2025, exports to the United States grew by 69% . In London, the most concrete sign of the trend came in May, when Magnolia Bakery, the New York venue made famous by Sex and the City, opened its first pop-up outside the United States at The OWO, in collaboration with Café Ciel, during the Chelsea Flower Show. The star of the show was banana pudding , the brand’s stoic dessert, also available as an affogato with espresso or paired with a matcha latte.

Drinks also play a part. This year, one of the most popular options in trendy bars is the 
Banana Espresso Martini , a variation on the classic cocktail made with vodka, coffee liqueur, espresso, and banana liqueur (or syrup), while several industry reports cite bananas among the fruits found in the most popular seasonal drinks (along with guava, melon, and pineapple). On the savory front, the banana itself remains more of an exception, more likely to be found in hybrids like tiramisu revisited with banana and peanut butter, one of the sweet-savory crossovers listed among the food trends of 2026. The real star of savory cuisine, however, is the plantain, a close relative of the banana but a fruit in its own right, which 
is gaining visibility on American menus thanks to the growing popularity of Caribbean and Latin American cuisine.

Although they are often confused, bananas and plantains are not the same thing . Bananas are eaten raw, have sweet flesh, and are not very starchy; plantains, on the other hand, are almost always cooked , have thicker skin, are very starchy when unripe (so much so that they are compared to potatoes), and only become sweet when fully ripe, although they are still less sugary than bananas . For this reason, 
they lend themselves to savory dishes such as tostones, double-fried until crispy, served as a side dish or snack, often with a garlic and oil-based sauce called mojo; or mofongo, a mixture of mashed green plantains, garlic, and pork rind, typical of Puerto Rico and the Dominican Republic.

For those who want to jump on the trend without necessarily having to fly to London or Seoul, you can start by making a homemade banana coffee : blended banana with milk and honey, poured over ice and topped with cold espresso, or with a homemade banana espresso martini. For those who prefer a more aromatic approach , just look for new gourmet releases that state notes of banana blossom on the label. And for those who love to experiment in the kitchen, we recommend trying tostones at least once , the easiest way to discover why plantain deserves a place of its own alongside bananas, and not in their shadow.