When we're in Hawaii, I very happily eat the tasty little red bananas, which from a quick web search are probably Red Iholenas. Those frozen, with cherimoyas (a tropical fruit to die for) and Straus yogurt (made close to here in the San Francisco Bay Area but available on the islands) make the best smoothies I've ever had.
There are movement for heirloom tomatoes, heirloom beans (for example from Rancho Gordo)—why not heirloom or fancy bananas, too? There are apparently 1000+ potato varieties as well, few of which are eaten, especially outside South America.