When they are brown and mushy.

Because thats when you can turn them into banana bread.

If I am going to just eat the banana by itself, I prefer it to look fake as fuck and bright yellow. Just ripe enough that the peel isn’t super hard to remove.

I haven’t tried frying one, tho. Might be better if it’s still green for two reasons: Higher sugar content for caramlizing and firmer so it doesn’t just melt away.

I think they’re a bit tangy when green and don’t like them that way. I prefer full on yellow, perhaps with a smidge of browning.

Blender with protein powder and blueberries. Cannot handle the texture at any ripeness

For eating, when they have significant brown spots on them. For baking or banana-yoghurt when they are completely brown.
Also obligatory: How Brown has a banana to be, to be Bad?

Yellow with freckles. Green is too starchy and weird tasting to me. I like a ripe banana.

7

Barely no longer green

I dont know when in the lifecycle of a banana this happens, but after they transformed into banana ice cream

For frying, green is good. For eating as dessert, dark yellow with freckles

Yellowish green. Fiber, sweetness and not a choking hazard.

Spotty or oozing, which is just right for banana bread.

Love a 50/50 green yellow banana. When they have a good snap and that green taste? Yummm

I prefer mine with freckles.

A decent amount of green, there’s like a one or two day window where it’s possible to peel them normally without the peel snapping, but where there’s still a little bit of the underripe sourness to them

Half brown, sweet