So whenever I do my grocery shopping, I will usually stock up on bananas [buying a case here and there] and I will wait for them to get all speckled-like and such, but when all is over and done, they will appear quite fermented and feel all too soft—almost in an over-ripened state—which makes me question their current quality for consumption.—When should I NEVER eat a banana? Is this how it normally is?—it’s like they’ve all gone mental—but this can’t be right—for this has happened to me with almost every single case I’ve purchased in the past year or so! How could I be missing their perfect ripeness? [What is the perfect ripeness?] I mean, I’ve [here I am answer my own ‘perfect ripeness’ question] waited until they’ve looked like the perfect ripe ones I've seen in photos, but when they accordingly match up, mine don’t even smell appealing or appetizing. So where’s the breakdown?
Any thoughts? Much obliged!
I'm wondering this too.
Sometimes I go to the store to stock up and they only have too green (as in picked too early) bananas. Normally, I have to let them ripen for longer than I would bananas that are picked at the right time. But this time, when they looked right they were super soft. I quickly peeled and froze them all, but they're not super good. My banana smoothie tasted like banana flavoring smoothie (too sweet for my taste).
Should I not eat them? I is is just something that's best to disguise with other fruits/berries or flavoring extracts (e.g. stevia drops)?
some nans, especially those picked too early, which unfortunately can be a significant number, don't always spot ideally. They just get sort of darker and patchy. in that case, I'd go by feel, looking for slightly soft, and don't forget the smell and taste test. If there's no starchiness, you're in pretty good shape. I'd avoid eating anything that's beginning to ferment.