that almost went extinct due to a fungal outbreak and was replaced by the much more hardy Cavendish banana that we all eat now? Or rather, it's created from a compound that is much more abundant in that kind of banana than it is in Cavendish bananas.

https://www.onsightapp.com/blog/why-artificial-banana-flavours-dont-taste-like-bananas#:~:text=Gros%20Michel%20bananas%2C%20on%20the,%E2%80%9Cextinct%E2%80%9D%20variety%20of%20bananas.