Here's what to do with your bananas based on what they look like.
Tipped with green
It's partially ripe. Leave it at comfortable room temperature to become completely ripe, or cook it. The pulp is firm, starchy, slightly tart... just right to cook and serve with the main course as a vegetable. Click here for a retro recipe for a "vegetable" side dish made with bananas.
It's firm enough to cook... bake, broil or fry... and ripe enough to eat and to use as an ingredient in baking. Click here for a retro banana pie recipe.
Flecked with brown
Now it's fully ripe...in its golden prime, the best stage for eating! It's sweet, mellow... thoroughly digestible and just right for fruit cups, salads, desserts and drinks. Click here for a vintage recipe for banana milkshake.