1

votes

Green and Firm? or Brown and Mushy?

Answered on August 19, 2014
Created October 17, 2011 at 6:10 PM

How do you like your bananas? Green Yellow Brown? I only eat them if they are showing green. Cant stand them if they have even the slightest hint of Brown. Not to mention any bruising.

Is there a specific ripeness that is healthier for us? What do you do with your nasty brown mushy ones?

Thanks!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 18, 2011
at 12:13 AM

Bright yellow with tiny freckles is perfect for me. Less ripe than that, they give me a belly ache; more ripe they don't taste as good and get mushy.

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on October 17, 2011
at 10:49 PM

I was thinking avacados.

Medium avatar

(19469)

on October 17, 2011
at 07:15 PM

Fried in what way? The plantains in the picture were cooked only in coconut oil (no flour). If you wanted to make tostones (fried plantains, mashed together and re-fried), you would simply fry them twice. Either case, no need for flour :)

F77c6462cf6596fe6dabeeb5931821ab

(365)

on October 17, 2011
at 06:43 PM

hey FED, do you have a recipe for fried plantains that doesn't involve battering in flour?

Medium avatar

(19469)

on October 17, 2011
at 06:35 PM

Bananas were my first thought, thanks to Travis, I can't get the second thought out of my head >XP

Medium avatar

(39831)

on October 17, 2011
at 06:19 PM

I can't be the only one who's relieved that this is about bananas.

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11 Answers

4
Medium avatar

(19469)

on October 17, 2011
at 06:38 PM

I've recently re-discovered plantains and am loving them sauteed in coconut oil with lots of onions :)

I grew up in Miami, so I always thought that plantains were either fried, or fried, mashed, and fried again.

green-and-firm?-or-brown-and-mushy?

(Served these babies up with some crock-pot pulled pork)

Medium avatar

(19469)

on October 17, 2011
at 07:15 PM

Fried in what way? The plantains in the picture were cooked only in coconut oil (no flour). If you wanted to make tostones (fried plantains, mashed together and re-fried), you would simply fry them twice. Either case, no need for flour :)

F77c6462cf6596fe6dabeeb5931821ab

(365)

on October 17, 2011
at 06:43 PM

hey FED, do you have a recipe for fried plantains that doesn't involve battering in flour?

1
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on October 18, 2011
at 03:46 AM

I find that the browner they get, the blander they get. It's almost like they get too sweet, and that's all you can taste is the sugar. I like them with just a hint of green, almost no spots if possible. It gives them that rich, slightly-tangy banana flavor that I love, too, and a firm texture is a must. Mushy bananas are off-putting to me. Ick.

1
306aa57660d911781231f8090c2a5619

(3808)

on October 17, 2011
at 10:54 PM

For just plain eating, I prefer them yellow with just a little bit of green and no brown spots.

(It does need to be primarily yellow, though. I once had a boyfriend who managed to telephone game my preference to his mother into "She likes green bananas", and she put totally unripe bananas on my ice cream. That didn't work so well for me.)

As an ingredient, ripe/overripe is better.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on October 17, 2011
at 06:34 PM

Just turning brown-spotty is the best for eating, in my opinion, concerning taste alone. I made some green bananas fried a couple weeks back and they were mighty tasty as well.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 18, 2011
at 12:13 AM

Bright yellow with tiny freckles is perfect for me. Less ripe than that, they give me a belly ache; more ripe they don't taste as good and get mushy.

1
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on October 17, 2011
at 06:21 PM

i grew up eating boiled green bananas and they are awesome with butter and black pepper.
like them all yellow for peel-and-eat
the brown spotty ones get put in the freezer to be used in my once a month treat; blend with cold coconut milk, ground cocoa nibs and fresh ground flax seeds.

0
8508fec4bae4a580d1e1b807058fee8e

on October 17, 2011
at 10:43 PM

I like raw bananas with a hint of green, with some brown spots, 50% green/50% yellow plantains baked in coconut oil with cinnamon (if sweeter) or salt and pepper! Yum! I don't like them bruised or mashed or brown/black.

0
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on October 17, 2011
at 09:19 PM

I am the total opposite. I like my bananas ripe and sweet. I can't eat them if they are green

0
13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on October 17, 2011
at 08:44 PM

I'm in the in-between camp. All yellow, but no (or few) brown spots. Once they get too brown they go in the freezer for use in smoothies.

0
33290fd2f724ca60a9997bce3ae84d8a

on October 17, 2011
at 06:40 PM

I find that I'm slightly allergic to bananas that are green or even ones that have just turned yellow. My mouth and throat itch if I eat them. I have no adverse reaction if they are starting to turn brown.

0
F009a38e075dc8b2cd76e849eb505063

on October 17, 2011
at 06:39 PM

I have always assumed they're healthier after the green disappears...?

0
Af005ec9a8e028f2b04bf5367b64e0d6

on October 17, 2011
at 06:18 PM

Green bananas apparently have more "resistant starch," before it turns into sugars as the banana ripens. So that is supposed to be good for you.

http://en.wikipedia.org/wiki/Resistant_starch

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