Ask Lemmy

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.

Non existent. I do not recognise this object as food.

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.

I personally prefer a 9 or 10, and would rather an 11 than an 8

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?

Barely no longer green

I think they're a bit tangy when green and don't like them that way. I prefer full on yellow, perhaps with a smidge of browning.

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.

I prefer mine with freckles.

Yellow with freckles. Green is too starchy and weird tasting to me. I like a ripe banana.

3-4 for me.

Yellowish green. Fiber, sweetness and not a choking hazard.

yellow for eating directly, brown for banana bread.

Between no Green and no brown. So that narrows it down to about 15 minutes. I prefer a bit of brown to a bit of Green

Love a 50/50 green yellow banana. When they have a good snap and that green taste? Yummm

Firm, slightly green still.

Yellow, fully ripe bananas, are high in fructans which for me and many others, cause digestion issues, discomfort, and that lingering taste/feeling.

Spotty or oozing, which is just right for banana bread.

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

A decent amount of green, there's like a one or two day window where it's possible to peel them normally without the peel snapping, but where there's still a little bit of the underripe sourness to them

Thoroughly freckled, nearly alcohol.