'Pisang Ceylon' is a type of Mysore banana, and is regarded by many expert banana connoisseurs as their favorite tasting variety, in part because it has those fruity tropical flavors they are looking for.
I'm growing one in zone 10 California and it is doing great.
It is also known as an improved Mysore due to it slightly stronger pseudostem. Flavor is good, a balnced sweet and subacid flavor however doesn't compare to the reds, Pisang Raja, Raja Puri, Glui Kai aka Kluay Kai aka Klui Kai and some other exceptional varieties.
This illustrates the problem in making recommendations. Tastes are so different and climates are so different. I've tried all the ones Rob mentions (except Pisang Raja) and I wouldn't rank any of those above Pisang Ceylan (Mysore) for flavor. I like the ones with some tartness -- e.g., not the Reds. So, you kind of need to figure out which flavors you like, or try them all and whittle them down to what you like.
Yes, the ABB varieties are the easiest ones to grow in CA, but the OP doesn't have that constraint.
Another consideration is heights. I'd grow Dwarf Brazilian instead of Brazilian because they get less wind damaged and are easier to harvest, but the fruit are identical. In CA, Rajapuri is virtually identical to Dwarf Brazilian and Brazilian in flavor, but with worse texture (tends to have a corky core), but it is a really nice and short plant. Not sure if you'd have the same texture issue in Hawaii.
Kona fruit farm, go to the other site whose names starts with bananas and look up posts by Robguz24. He's another guy on the Big Island growing dozens of different varieties. Might be worth a trip to his small farm to try some of them before you get more.
One that I'd add to the top 5 list for flavor that isn't on it yet would be FHIA-02. Rob grows that one and you could probably get a keiki from him.
My top 5 list for flavor (not considering production, ease of growth or harvest, etc., and eaten raw, not cooked):
1. Pisang Ceylan/Pisang Klotek/Mysore (basically all the same flavor, all Mysore varieties)
2. Dwarf Brazilian/Brazilian/Rajapuri (all Pome varieties that taste the same, or darn similar)
3. FHIA-01 (Goldfinger)
4. FHIA-18 -- tastes pretty much the same as Goldfinger and is its sibling
5. FHIA-02
All of these have some tartness, though some just a little (FHIA-02).
Ones that I've tried that would not make the top 5 for flavor list (in no particular order):
Reds
Namwah varieties (Dwarf, Misi Luki, "fake Ice Cream")
Blue Java / true Ice Cream
Cavendish
Rose
Saba varieties (Saba/Cardaba/Praying Hands)
Yangambi KM5
Orinoco (great for cooking)
Monthan
Cavendish
Sucrier/Pisang Mas/Kluai Khai
Maoli varieties (great for cooking)