I prefer them to still be a bit green, and starting to yellow.
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Non existent. I do not recognise this object as food.
Hmm. This doesn’t sound like the reply I’d expect out of an opportunistic bottom-feeder. Sure you’re a catfish?
You tell me little dog
Improvise, adapt, overcome.
Yellow with freckles. Green is too starchy and weird tasting to me. I like a ripe banana.
Barely no longer green
This is the correct answer!
All you “Extra ripe” mofos terrify me,
Isn’t it like eating sweet gooey, undercooked eggs or something…
gag
yellow for eating directly, brown for banana bread.
7
For eating, when they have significant brown spots on them. For baking or banana-yoghurt when they are completely brown.
Also obligatory: How Brown has a banana to be, to be Bad?
3-4 for me.
I’d say 6.5. I like to see a few brown spots but 7 is verging on too far. I’d happily eat any of 5-7.
7 is where thr real taste of banana begins. Pre-7 on your so called chart is not even ripe bennana. Bannana is good until it is dirt. The mold gives good flavor, like cheese. To think that so many individuals could be out of the loop of real banana eating. What horrible ignorance of man.
7 is where my wife starts making banana bread, o so I don’t mind.
My vote goes to 3-5
Yeah you’re right. I’d eat a 5.
6 looks perfect
7 maybe 6
I like my bananas yellow, with the brown dots just starting to appear. That’s the perfect sweetness, flavor, and texture.
When I was a kid, my mom thought bananas were too expensive, so they were a rare treat. To this day, eating a banana feels like a candy bar to me.
When I was an adult, with a job, and my own apartment, I was grocery shopping, and about to pass the bananas because they were too expensive, I saw that they were only about 60 cents a pound. A giant bunch of bananas, more than I’d ever seen in my house in my life, was less than $2!
I have always had a few bananas in my kitchen ever since.
I prefer a very ripe banana, though uncooked makes my mouth itchy and I get violent heartburn… I’m allergic to cross pollination in bananas, so I can only eat them cooked.
Holy cow that sounds rough. I used to eat Kiwis with my grandma when I was a kid (42 now) and I recently grabbed one at the store. I’m pretty sure I’m allergic to it, I don’t remember it being that tingly and mouth numbing lol.
Allergies can develop/worsen over time, so maybe it’s worse now after not having eaten them. As a kid, I always hated eating apples and bananas. I figured it was because they were healthy and you’re not really supposed to like eating them lol
Got any good recipes for cooked bannannas you could share?
Banana bread is the classic. Fried plantains are also excellent. Unfortunately, most methods of destroying the pollen enzymes also make the banana mush, so there’s not much you can use it in. Throwing the cooked banana into smoothies/milkshakes is good.
Absolutly none. Can’t stand bananas. Need to wash my hands after peeling them for my kids when they were young.
Think it’s the weird texture.
And also the awful flavour.deleted by creator
I can’t put into words how much I despise bananas.
Luckily every single banana plant is a clone so it’s likely that one single blight will wipe them all out.
No if I can just figure out how to create a blight.
Do plantains count? If so may I introduce you to the illustrious jibarito
🤤
still be a bit green, and starting to yellow.
Same. Bananas, avocados, and artichokes all get this weird but similar taste when they get ripe beyond the point I can enjoy them. Idk what it is exactly or even how to describe the taste, but some people seem to either not notice a difference or actively be seeking it out.
Most ready made guacamole always seems to have that same flavor. Honestly not sure if there’s even a name for it, but it almost makes me gag.
When they are brown and mushy.
Because thats when you can turn them into banana bread.
If I am going to just eat the banana by itself, I prefer it to look fake as fuck and bright yellow. Just ripe enough that the peel isn’t super hard to remove.
I haven’t tried frying one, tho. Might be better if it’s still green for two reasons: Higher sugar content for caramlizing and firmer so it doesn’t just melt away.
I dont know when in the lifecycle of a banana this happens, but after they transformed into banana ice cream
I really like them almost entirely brown, mashed up with butter and mixed with some flour, sugar, an egg or two and a hint of vanilla extract, all baked in the oven for like an hour.
