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Banana Candy

Feminised

Banana Candy is an indica-dominant hybrid with sweet banana flavour and reliable greenhouse performance.

Why choose Banana Candy?
  • Distinct sweet banana aroma
  • Performs well in greenhouses
  • Balanced, sociable uplift with gentle body relaxation
THC 18-22%
CBD 0.5-1%
Lineage Banana x Candy
Genotype Indica-dominant hybrid
Difficulty Intermediate
Flowering 8-10 weeks
Height Medium; 0.8–1.8 m outdoors
Yield Medium to high (up to 450 g/m² indoor, ~400 g/plant outdoor)
Taste Banana, Sweet Candy, Tropical
Seed Type Feminised
Climate Humid Greenhouse Conditions
Effects Uplifted, Relaxed, Creative
Environment Suitable For Indoor, Greenhouse And Sheltered Outdoor Grows

About Banana Candy

Banana Candy is a compact, resinous hybrid that combines pronounced banana sweetness with candied and tropical notes. It suits growers who want a productive plant with a balanced head and body effect, performing especially well in controlled greenhouse environments with careful humidity management.

Grow Difficulty:

Plants are intermediate to cultivate and respond well to training, but they require careful humidity management in humid greenhouse conditions to avoid mould. Consistent pruning and strong airflow are essential to keep colas healthy in this environment.

Flowering Time:

Flowering completes in about 8-10 weeks under good conditions. Outdoor growers in Sussex usually harvest from late September into October depending on the season.

Yield:

Yields are medium to high when plants receive steady feed and ventilation. In a well-managed humid greenhouse in Sussex the crop can be reliably productive.

Height:

Banana Candy develops a bushy canopy and remains medium in height, suiting both bench cultivation and larger pots. Given space outdoors it can reach up to around 1.8 m with strong branch development.

Environment:

Indoors and in a greenhouse it performs well under controlled lights and benefits from SCROG or LST to maximise bud sites. Outdoors in Sussex it flowers reliably if given shelter from prolonged wet and attention to humidity.

Climate:

Growing Banana Candy in Sussex under humid greenhouse conditions demands strict climate control to prevent mould and bud rot. Maintain steady ventilation, dehumidification and regular canopy maintenance to protect the crop.

Frequently Asked Questions

Common questions about this strain, covering growth, effects, and suitability for UK conditions.

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Choose seed quantity
Selected: 5 Seeds
£53.33 £40.00
£8.00 / seed • You save £13.33
Accepted payment methods
100% Satisfaction Guarantee • Secured Payments
Urbanseedbank Support

Questions & Answers

Customer questions and answers from the Urbanseedbank team. Submit your own question and we’ll respond after review.

5 questions Answered posts are shown first.
Common question Posted by Urbanseedbank Answered
Q
My buds showed early signs of bud rot in week six, what should I do now?
A
Verified answer
Isolate and remove affected buds immediately, increase airflow and lower humidity, and inspect the rest of the crop for spread before deciding on further action.
Common question Posted by Urbanseedbank Answered
Q
How aggressive should I be with LST on Banana Candy?
A
Verified answer
Train gently over several weeks to spread nodes and avoid snapping branches; this strain responds well to progressive bending and low-stress techniques.
Common question Posted by Urbanseedbank Answered
Q
Do you flush before harvest?
A
Verified answer
Many growers reduce or stop fertiliser 7-10 days before harvest to let the medium clear, but flush only if you used high-salt feeds that might taint flavour.
Common question Posted by Urbanseedbank Answered
Q
Night temperatures have dropped suddenly, will that affect trichome production?
A
Verified answer
Short drops are usually fine, but prolonged cold can slow development and stress the plant; try to keep nights above 12-13°C for steady resin production.
Common question Posted by Urbanseedbank Answered
Q
What are ideal drying conditions in Sussex?
A
Verified answer
Dry in a dark, ventilated room at 16-21°C with about 50% relative humidity and gentle airflow to preserve aroma and prevent mould.

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