I eat them when they’re entirely yellow, then peel/bag/freeze them for smoothies.
Well I don’t like the taste of bananas really, but this is why I eat them when they’re so unripe that they barely taste like a banana at all, more like a vegetable. I should stick to plantains, but they are quite hard to come by where I live (Bristol, England).
For eating purposes, mostly yellow almost no brown
For image purposes, yellow with some brown. They are softer 
Yellow with brown. There’s some sort of flavor component that a banana has when it’s in the stages before this that is really gross to me, and that flavor component only goes away after the yellow stage. Eating yellow-brown bananas is to be on the safe side and trust that the flavor component is completely gone.
I purchase them when they have at least some green on them. So hopefully when I eat them they will have just a little brown on them. But, no brown at all is better than a lot of brown!
Six foot, seven foot, eight foot bunch!
Brown spots, the shine gone from the yellow, perfectly matched in tenderness and sweetness. The ideal window between too green and too ripe lasts for about 30 seconds.
YES…nothing else will do. Oh, I’ll still eat them, but I’ll look at them sadly every day.
Banana advice: Never make eye contact with someone whilst eating a banana.
Daylight come and me want go home.
I like my bananas mashed up and baked into bread. Can’t eat 'em fresh. I like the flavor, but I simply can’t choke them down. Something about the texture makes me gag.
You should nibble instead of trying to cram the whole thing into your mouth. 
A little to the green side, as the flavor has a little tang. I love me some tang.
Tell that to my grandmother.
I hate eating bananas that don’t have a bit of the brown speckle.
I like mine with peanut butter. And I love 'em fried, especially rolled in cornflakes first. MMMMMMMMMMM.
The same as Goldilocks, I like my banana just right, meaning yellow with no green or brown. (Although I don’t think I like “bananas” the same as Goldie, that sultry bitch.)
I like my bananas still a little bit green; I find they get starchy and mushy once they get past that point.
All yellow. No green, no brown. Goldilocksian perfection.
If it’s half green and half brown, though, you got problems.
No green, it turns my stomach. All yellow is fine but a bit meh. Once the brown starts showing up, though, you know it’s gonna be good.
Bananas for me have a very narrow range of acceptable ripeness; the joke at our house is that I have to eat them on the way home from the store. I like them with some green on them, firm of texture and bordering on chalky. As soon as they start to get sweet I don’t like them anymore.
Crunchy.