This one seems to be prompted by the recent rejection of a GMO solution.
This is the banana equivalent of publishing "The Car is dying, the race to save personal transportation is on" as a result of VW emission scandal.
Contrasting with the Cavendish banana, what proportion of bananas sold are Cavendish? The vast majority, I've been told.
The visible difference is that it never becomes pure yellow. Little brown spots show up while the banana is still somewhat green.
The old bananas would be OK when pure yellow, wonderful with a sprinkling of small brown spots, and OK with lots of brown spots. The weird unripe flavor (sort of cucumber-like but hard to describe) goes away and the bananas become sweet, and then slowly they get mushy.
The new bananas don't ever get as sweet, don't ever lose that unripe flavor, and become mushy while still having a hint of green.
At what point do we run out of other varieties of crops to take genes from?
I think the sustainable end point are genetically engineered yeasts grown in sterile indoor pools that takes in sunlight, growth medium and minerals to product some kind of nutritionally complete Soylent for humans to eat.