Choosing the right banana is a life-long mission for a dear friend of mine. She prefers to purchase her bananas daily. When she can't shop each day, she'll buy individual bananas at the various stages of ripeness. This procedure could easily take a half an hour or more in the produce section. She says it's worth it to have bananas at the preferred stage of ripeness when eating them.
Personally, I won't just eat any banana either. I prefer a banana that still has a green neck and green tip. If bananas get to the point of having little brown spots, that's the time to make the banana bread. If I don't have time to bake bread right then, I will put the bananas in a bag and either refrigerate or freeze them. Before making the bread I allow enough time for the bananas to come to room temperature. The riper the banana, the sweeter the fruit. Over ripe bananas are good for baking and just ripe bananas should be used in uncooked desserts and fruit salads.
Enjoy bananas plain or make some of these delicious recipes. The next few pages are my very favorite, tried-and-true banana recipes. They are Banana Bread, Banana Muffins, Banana Pudding and Baked Bananas. Enjoy!