Can we talk bananas... Where do you draw the line between ripe and rot?

[allnaturalmom]

Ok... This may seem silly, but I have some very, very ripe bananas that I want to use for baking (cookies, muffins, bread, etc...) and don't know if they're ok to use. Their flesh is not completely yellow anymore, more of a spotted brown color and w/a very mushy consistency in those brown spots. Are these ok to use? Have they gone too far and turned rotten? I do have a couple that are all brown... no mold or anything like that... would never use them in that case, but just all brown and mushy. Are they still ok? How far do you let your bananas go before you say no?

TIA

[GardenStream]

I would use the bananas. That's only one stage after when I like eating them. For me, a banana has to totally brown, the peel has lost it's firmness, and it has to be soft. Basically, if I squeeze it lightly and the peel bursts and oozes, then it's too far gone. I always have a few over-ripe bananas in the freezer waiting for the next baking session.

[LianneM]

I have the same rule as the pp. I pretty much see if I can peel it - if I can, I'll use it for baking or smoothies. If I can't peel it, it goes into the compost

[SophieAnn]

I use them when they're completely or almost completely brown on the outside - then they're perfect for muffins or banana bread. They're nice and mushy inside, yep, but they're fine!

As long as the banana peel is intact so none of the flesh is exposed, then I wouldn't worry about any level of brown-ness.

I sometimes stick them in the freezer (whole, unpeeled) to save for later if they go brown but I don't have the time/effort to do any baking.

Edited to add: the above test from PP is a perfect gauge - I never thought of it! If you can peel it, then it's good. Don't let them get past that point - stick 'em in the freezer for later.

[Llyra]

How do they smell? With all fruit, I go by smell. A little fermented is okay, but if they smell nasty, or really alcoholic, I compost.

[CageFreeFamily]

As far as I understand, bananas aren't actually ripe until they are well spotted. They work best for baking when they are almost all brown... this gives you that noticeable banana flavor that you expect from banana breads and puddings.

Personally, I can't eat them straight when they are that ripe, but it is definitely better as an ingredient that way.

[phatchristy]

At that stage they are great for baking. One of our fruit guys once gave us 7 pounds of very overripe bananas. I just popped them in the freezer whole with the peel on. Then, when I needed 2-3 for some bread I would take out and let thaw for a little while. Snip off one end and push out the banana, like a tube of toothpaste. LOL Works great!

[Liquesce]

I almost won't eat a banana that doesn't have brown spots. I go by the banana, though, not the skin ... if it's too bruised up, smells off, or is starting to threaten to liquify, I won't use it. Anything short of that is still perfect.