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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 tha
by owlstuffing 2y ago
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.
- partiallypro 2y agoI think the Cavendish is better when slightly browned too, it's much sweater. Basically, not edible to me when it's just yellow. There is just a certain point when it stops being good.
- contingencies 2y agoBenefits of green: Lower sugar, higher in 5-HTP (potential mood enhancer, sleep enhancer, anti-anxiety). https://www.webmd.com/vitamins/ai/ingredientmono-794/5-htp https://www.webmd.com/vitamins/ai/ingredientmono-794/5-htp Benefits of brown: Sweeter, softer, better for making banana bread :) https://www.womensweeklyfood.com.au/recipe/baking/banana-bread-recipe-10338/ https://www.womensweeklyfood.com.au/recipe/baking/banana-bre...
- hulitu 2y agosweeter ? yes. Better ? no. It has no taste.
- throw-qqqqq 2y agoI prefer the cavendish a little green and unripe, but not so green it leaves my mouth dry from the tannins. 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 :)
- ofalkaed 2y ago>is one of the few that turns mushy and unpleasant when it does. 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.