They are best, in my humble opinion, when slightly spotted. But only slightly so – that, after all, is what gives them the perfect touch of sweetness to go with their inherent starchiness.
But anything more than that is too much. Too sweet, not enough starch and a rather unpleasant softness that sets in and only intensifies after that.
Buy them by the bunch, eat them too slowly (or not fast enough) and watch them all go bad at once.
My solution? Make banana bread!
(Or at least I would, if I knew how.)
My alternate solution? Store the soft, effectively useless bananas in the freezer until the day I learn how and decide to make banana bread!
Now, I admit it took a while. Realization was slow in coming, but as all things, it eventually hit. The frozen brown and black bananas (previously soft and still effectively useless) I’ve found in the freezers of a few of the places I’ve moved into over the years…they are the same bananas. They are different, but exactly the same as the ones I’m even now storing in my freezer.
They will never be bread. They were always not going to be eaten, never going to be bread.
That’s just nuts.
Just plain nuts, you hear?