Poll coming.
As for me, I prefer them yellow with a few brown spots.
If you don’t like bananas, this isn’t the thread for you.
“Yellow with some brown” … in other words, ripe.
I prefer them when they’ve just barely turned from green to yellow, while they’re still firm.
I have a lot of rules about bananas, my second favorite fruit.*
I prefer them about from 5 minutes after they’re no longer green / barely ripe / not quite tasting like soap anymore
to
just before the skin gets floppy and the fruit gets mushy-soft. At that point I like the fruit mixed into smoothies or muffins or something.
- nectarines
I tend to like fruit underripe, especially bananas, which are cloyingly sweet once they start turning brown.
All of the above? Less ripe get used in place of plantains for making those smashed flat plantains when you can’t find actual plantains in the grocery store, all the way to nummy overripe banana bread bananas with the bread coming out of the oven.
I just really like bananas. I would love to try breadfruit, I like pretty much most any fruit and vegetable and am willing to try anything to see if I actually like it. No skin off my back if it turns out I don’t like it.
I like mine as green as possible because they stay good longer. 
God bless you always!!!
Holly
Nicely speckled. Which is about a day before they become brown mush.
I can’t abide the taste or smell of underripe bananas. I like them fully ripe, or even a bit overripe, when they are awesome smooshed on toast in place of jam. Smooshing then somehow changes the taste a bit.
I like my bananas with green at the top and bottom and NO BROWN!! Brown is rotty. I like the texture firm - I want the banana to fight back.
Mushy bananas are good for banana bread, though.
StG
Same here. I make too much banana bread because I’ll buy bananas, eat one or two, then they all get overripe (to me). So I wait a few days for them to reach banana bread stage and bake.
Firm. I don’t bake much lately, so bananas get bought two at a time, rather than by the hand.
The hand? I’ve never heard a bunch called that, but it really fits!
StG
A little bit of green in the stem area and perhaps on the bottom is the best way to assure that you won’t get a bruised, mushy banana. By the time they are completely yellow, there’s some damage.
This.
I buy them when they still have a little green in them, but I don’t eat them until they’re ripe.
The perfect nanner is yellow with brown freckles. Any less ripe and they make my mouth itch (especially during hay fever season).
I like 'em yellow with a few spots, but I’ll eat them even if ready for banana bread. I’d heard that it undergoes changes as it ripens and this site backs that up.
I’ve tried the trick of leaving them in a paper bag overnight to speed the ripening process, but I believe that it mostly just turns the peel brown without making the fruit softer or sweeter any faster. I could be wrong, though.
I’ll start eating the bananas when there’s just a little green showing. I don’t mind eating them after a few brown specks appear. After that they are too ripe for me.
My favorite is yellow but less than 3 hours away from having brown. It’s kind of a difficult stage to reach so if I have some Sriracha or corn chips around I’ll still eat them spotted. If they’re a little too green but I need the potassium I’ll bake them with butter and sugar instead.
I don’t like the flavor or texture of 'nanners that have any green - I voted some brown, altho I’ll eat a purely yellow banana also. Once they start getting lots of spots, it’s time to bake!