Most banana varieties actually taste best and last longer as they start to brown (ripen).
The Cavendish—the dominant grocery store banana—is one of the few that turns mushy and unpleasant when it does.
The Cavendish—the dominant grocery store banana—is one of the few that turns mushy and unpleasant when it does.
When slightly green, it has a more veggie-like taste and not the super sweet and pungent banana smell/taste. I don’t like them when yellow/browning.
Horses for courses I guess :)
Benefits of brown: Sweeter, softer, better for making banana bread :) https://www.womensweeklyfood.com.au/recipe/baking/banana-bre...
Unpleasant for eating as a banana but quite pleasant for baking. I always buy more banana's than I can possibly eat before they get overripe, eat them raw until they get mushy then make banana bread with the remainder.