The “How Ripe is too Ripe” for bananas conversation can be a hot topic. Opinions vary widely on this subject and I have to say, I have strong feelings about my banana ripeness level too.
Some may recoil upon hearing this, but I need a couple brown spots on my banana before I can eat it. And no green.
Please, for the love of god, no green. That hint of green on the peel just calls out that the inner banana is going to be on the hard side and have that film that gets left behind on your teeth.
That drives me crazy. It’s a slippery slope once the green fully disappears. You’ve got to act fast to avoid having a bunch of bananas ready for the banana bread pile, but the full banana flavor just isn’t fully developed when there’s green on the peel.
If I’m having a banana, I would like it to taste and feel like a banana, not some semi-hard, chalky banana wanna be. Strong feelings indeed.
