We're starting to get more kinds of bananas available here in the Asian groceries (who cater to just about anybody) -- 4 or 5 varieties. But I have no idea how to buy them. Half of them look bad on the shelf to my American banana buying eyes and I'm familiar enough with plantains to know that banana shaped fruits don't always taste like the bananas I grew up with.
Hell, I should just go buy some and see what they taste like.
On vacation in Indonesia I tasted lots of different varieties of very small bananas. They all had a lot more taste than the Cavendish. I wouldn't mind seeing those in European supermarkets, although they do indeed not look as nice as the Cavendish. For some reason we seem to select food by appearance instead of taste. (This is also why the standard Dutch tomato is beautifully red and tastes like water.)
Just buy them, then try to find recipes on the web.
That's how my wife and I always do it and over the years we've discovered a lot of very nice dishes we'd otherwise have never heard of. Just stay clear of black salsify -- it's tasty but very difficult to prepare without making a mess.
Hell, I should just go buy some and see what they taste like.