No fruit's ripeness seems to divide people the way that of the banana does. And it is not simply a question of soft or firm. Oh deary me, no, nothing so straightforward. Within the boundaries of soft and firm are further categories, mostly easier to feel than to describe, where the exact level of ripeness becomes almost an art form. Even before we get inside, there are pointers, mostly to do with the level of mottling and about which some aficionados could probably write an essay, if not a short story. The feel of the banana (go carefully here) is crucial. It must yield like fudge, butter, or, for some, be only just short of a smoothie. Some take it even further: their fruit must be the right shape. For heaven's sake. It's a banana.Of course, then Slater goes on to say he likes his bananas almost crisp. So he would get along just fine with Rose and Hannah. Me, I go for some mottling so as to bring out the sugar. But we won't go on and on.
Nigel Slater, The Kitchen Diaries II