My understanding is that flavor is only part of the equation here. The more important thing in a lot of cases is yield of fruit -- most plants that evolved nat

My understanding is that flavor is only part of the equation here. The more important thing in a lot of cases is yield of fruit -- most plants that evolved naturally will not produce the amount of fruit needed for agriculture, just because that's a huge waste of energy. You find varieties that do produce an abundance of fruit, and those are the ones that you start cultivating. Given that constraint, there aren't a lot of ways to jump; very few high-yield banana varieties are available, and none of them really sweet except for the Dwarf Cavendish and Grand Nain cultivars. Agricultural researchers are constantly trying to grow new bananas from seed (which is the easiest way to pursue genetic diversity) but I'm not aware of any new sweet and productive cultivars that have arisen in recent times.