Bananas... what causes the flavor change as it ripens?

UGH - I don't know how you can eat a banana that is still green. To me they are not ripe yet, and I actually get sick to my stomach eating a green or still very yellow banana. But we all love something different. I love bananas once they start to brown and the best baking banana is when the skin gets really brown.

I found this information which should answer why the flavor changes as a banana ripens:

Just about everyone who buys bananas knows that the fruit can move quickly from being firm with a green peel to being soft with a mottled brown and yellow peel. There are several processes that are at work on both the chemical and nutritional value of the fruit, as well as the texture of the peel. As bananas ripen, the peel releases nutrients into the fruit, and the starch begins turning to sugar.

One of the first things people tend to notice is the change in the color and thickness of the peel that covers the fruit. Just as changes are taking place inside, shifts in the composition of the peel are occurring. As the banana develops, the peel acts as a housing for chlorophyll that is manufactured as a result of the direct sunlight required to grow the fruit. As the interior fruit reaches peak condition, the green peel that had been absorbing all that sunlight begins to undergo a chemical change that helps to mellow the fruit. As a result, the interior of the peel releases nutrients into the fruit that enhance the sweetness.

At the same time, the peel begins to lose chlorophyll content and changes from green to yellow. During this transformation, the peel itself begins to deteriorate, leaving behind only a thin covering that can be peeled away from the mature fruit with ease. Since bananas ripen quickly, it does not take long to go from a bitter green to a sweet yellow fruit.

Several things happen as bananas ripen. They become sweeter, softer, and change color. All of this is a result of "ripening", which is simply the fruit moving toward deterioration. In many cases fruits and vegetables emit gasses as they ripen and bananas certainly do. To slow the ripening process you can separate them into individual bananas and store them in the fridge. The skin still darkens but the fruit does not progress as quickly. When your bananas get ripe to the point that you dont like them but they are still good, peel them and put them in a ziplock in the freezer for smoothies. Enjoy those bananas! (I like them on the slightly greener side too)

sugar.

ALL fruit gets sweeter as it ripens because it develops more sugars.

You are not alone in preferring bananas that are slightly green. I personally cannot eat them then as they make my teeth feel funny!

I like mine nice and ripe BUT there is a point where ripe can be TOO ripe and I don't like that either.

really? you couldn't find anything anywhere about the decomposition of bananas.

you just don't like over ripe bananas. I don't like them when the peel is totally black. it's not the smell that bothers me, it's the texture of the banana I don't like. when they are like that then they are perfect for making banana bread. otherwise I like them in the light green to a few brown spots stage for sandwiches, cereal, oatmeal, bananas foster & ice cream.

as the fruit dries out & decays, the sugars in the fruit condense making it sweeter & it emits gasses that give off a scent & change its flavor.

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