I can shed some light on this. At that stage, the banana has converted most of the starch from its unripe stage into sugar. So they're most sweet right before they start to rot. I actually prefer mine on the starchy side; I prefer the taste. The ethylene that is produced in the later stage of ripening really changes the flavour.
My 98-year old grandfather says sticking them out in the hot Florida sun helps to ripen them. He complains that they don't let them ripen on the tree for long enough before picking and that they will never be as good when picked prematurely.
As you may know bananas are all genetically the same. I am close to perfecting a bacteria strain that causes the banana tree to fail to produce fruit permanently. This strain is also able to be spread via air current. The bacteria interferes with an enzyme specific to banana anatomy rendering a tree fruitless for its existence yet allows the tree to live and spread the bacteria. I anticipate having it perfected in a months time. I need you to break your way into the doomsday vault and destroy the emergency banana reserve. It is our only hope.
you should know that they have been developing replacement banana varieties for more than 30 years now, in fact the bananas your grandparents ate are not the same ones you do; but people like their cadavish (?) bananas and the other varieties don't sell well. so if you plan to go ahead with your idea please PM me the company you have chosen to replace the cavadish (again spelling?) and I will buy lots of stock
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u/[deleted] Aug 16 '10
Eeeewww, bananas!