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On a scale of 1-10?
1 being green, 5 being perfectly yellow, and 10 being black.
I prefer my bananas to be right around a 4.
Between 4 and 7. Before 4, too bitter, at 8 only suitable for mushing up for cooking, and after that just gross.
I like them from a 3-6. mushy spots start to irk me.
1-3. I like them so unripe that you can barely get the peel off
If 5 is perfectly yellow, I like 4-6 just about nicest.
I am 3-4, I like them yellow with just a little bit of green at the top. They are still firm with just a hint of tartness. I dislike them too ripe and mushy, once they start to get black spots they are only good for banana nut bread or smoothies.
Brown spots for sure. Probably not black though its tempting. I once went through a hellish afternoon of gut ache after I ate a green banana- left me bent over in pain. I personally hate it when a banana is green on top and sort of brownish ripe in the middle- is it going to ripen or rot?
2-3 - nothing more nauseating than the smell of a ripe banana for me. It needs to be mostly green but with some yellow (mainly to make it easier to peel). Even 3's are sometimes starting to get that sweet flavor.
About a 7.
I keep hoping to stumble across a way to get a bunch to the peak of perfection and hold them there long enough to eat all the bananas in a bunch - nada (and refrigeration only works if you're going to cook with them, I've tried it).
At one banana a day with breakfast the best I can do is have the first banana of the bunch at around a 4 (too green) and have the last one at around an 8 (too mushy).
And then there's deciding when to buy a new green batch so they can take over smoothly when the previous batch is gone, complicated by the fact that my ordinarily non-banana-eating family members will occasionally go on a banana-eating kick and then everything gets thrown off by days.
I love bananas and hate them at the same time! :)
7 or 8 - I like them really ripe! For banana bread they MUST be a 10.
They make little "Banana Hangers" that you can hang a bunch on. The idea is that bananas give off a gas (ethylene, I think) that causes them to ripen faster, so if you keep them in an enclosed area--even a bowl, since the gas is heavier than air--they will accelerate their own ripening. So you hang them up, the gas drops down and they don't ripen as quickly.
I've never tried this hanging solution, but I do take advantage of the ripening effect of bananas on other fruits.
Right now avocados are plentiful and cheap, but they get picked over really fast, leaving only the green, hard fruits by the time I get to the store. So I buy the smoothest, unripe avocados I can find and then put them in a paper bag with a few over-ripe bananas. In just a matter of 2-3 days those avocados are ripe and ready to eat!
Oh, and I like my bananas in the 3-7 range.
Is THAT what those banana-hangers are for! I figured it was just to get them off the counter so they don't bruise.
I have a hanger thingy and actually use it, that's where my green bunch of "bananas in waiting" go when those in their riper predecessor bunch are slowly being consumed. I may have to get another one for the eating bunch (I already keep them separate and away from other fruits unless I'm trying to coax along some avocados).
I love them at a 3 about. If I cant get the peel off i just use a knife and cut the end.
6-8. If they're slightly green, I find them too starchy. I like when bananas are sweet. I don't usually eat whole bananas though... I like to use them mashed up in breakfast items.
3 or 4. Once they're all yellow, I can't eat them.
I never buy a bunch of bananas. I buy several individual bananas at different stages of green so as they ripen I'll always have one at the right stage.
Between 3-4 is banana perfection for me! I tend to buy a couple of bananas at a time rather than a big bunch as anything over a 5 is just too sweet (unless I'm baking!)
I like mine slightly green at the top, with that crisp peeling sound. My problem tends to be they ripen too quickly! Even if I buy completely green ones, within a few days they are yellow.
I've read (and actually confirmed) that if you separate the bananas by breaking them all off the center connector, they ripen slower! Great for those of us that like them in the 1-5 range :)
I like them at 3, nice greenish and natural before getting sprayed. if you keep them in a chilled drinks unit that is usually about 13.5 degrees celsius a banana should stop ripening and maintain its ripeness, they use this to transport the bananas from costa rica, or columbia to the ripening plants (where they are sprayed with all sorts of chemicals to get the yellow) which can take upto 2months in transport! I worked for del monte for about 2 years, Im not a banana geek, honest.lol
I like mine in a "downtown banana hammock" with cream & nuts.
2-4 is my fave, i like my bannans being not soft!!! :D but will eat it if its about 5 maby 6 occasionally