(I would assume likewise with bananas as well, but I don't have the experience to know myself.)
It's OK -- maybe you don't have the most acute tastebuds or just lack a culinary interest. It's even pretty much dead wrong to think about these things in terms of uses. Food can be a delight and an art, and proscribed "use" doesn't allow for that.
Anyway: if you haven't tried it in a while, branch out. You might really enjoy and appreciate what you've been missing out on.
Russet potatoes are the best for stew. The others have off flavors or don't soften as nicely.
I have tried many types of cheese. I eliminated all except mozzarella and mild cheddar.
I have tried every exotic fruit in the store except durian. I ended up liking jackfruit, dragonfruit, rambutan, lychee, longan, and loquat.
The point of trying new foods is to find the best, not to pretend that they are all equally delicious.
Granny Smith apples are for baking, McIntosh apples are for eating fresh, Red Delicious apples are for decoration, and the rest serve no purpose.
Russet potatoes are for baking, stew, and fries. Purple potatoes are for frying up with steak. The rest serve no purpose.
It's different with bananas. Cavendish is good. Maybe the Gros Michel is good too, but I wouldn't know. The rest are variations of sour, mushy, slimy, and too tiny. It's also a problem of telling when a banana is ripe. It is easy to memorize exactly how a single variety of banana ripens. If there are more varieties, they get mixed up and eaten at the wrong time.