I used this as a rerference. http://infobella.wordpress.com/2009/03/03/banana-ripeness-scale/ To them, once a bannana is brown it is unedible. For me, that is ridiculous. I like most of my bannans at around 75% brownness (?). Sometimes at that level you will get bad bruises but I sometimes find 90% browned bannanas that are perfectly fine. Sorry for shitty layout, I'm on ios.
Im picky about my fruit. Brown I just have to feel like is spoiling. Long as the banana is all white, or VERY slight browning on the inside Ill eat it. A banana does have to be properly ripe. I like them 1-2 days after they have turned all yellow. If they are too green they taste like shit.
2 banana pro tips:
1) peel from the bottom (not the stem side)- it's easier to crack into and you don't mush it up trying to get it open
2) if you buy a large quantity, throw it in the fridge- it'll still go completely brown, but they'll remain edible for a longer period (as opposed to them ripening at room temp and then all going off at the same time)
Bananas with just the start of brown spots showing are technically at their sweetest. I prefer them at this point because they're not too soft or too firm. Many like more firm bananas (my wife is this way), and yet others prefer them soft. Whatever. There's a point when they're so soft that I just don't like the texture, and too-green bananas just don't taste right to me.
I always freeze my bananas that have gone too brown, for use either in banana ice cream or to thaw and use in banana bread.
Yellow with the green stem - yellowish brown is usually my range for banana eatin'. I can live with a few brown spots but when the browness starts transferring to the inner banana, I'm out.
That was a really weird thing to think about and then type. Everyone should be in touch with their inner banana.