The fact that the banana is a serious cause of indigestion when just turned yellow is quite generally understood, and fruit eaters now buy them and keep them until they become not just soft, but mellow ripe, which will be after the skins are dark or covered with dark spots. As long as they have a 'pasty" feeling in the mouth they are unfit for food because the starch is not yet changed to sugar.
Do not try to hurry the ripening process as bananas are better when ripened slowly. Keep them in the dark, in a not too cold place and give them plenty of time. Large, plump bananas are far superior to small slender ones in wholesomeness and flavor, besides being cheaper.
There is no other way of using bananas to compare with eating them "out of hand" with the skin and fibres removed; but they may be served with sugar and lemon juice for luncheon or with whipped cream for dessert.
Almond cream is very harmonious with bananas. Peeled bananas with a little almond butter accompanying each mouthful make a complete and delightful luncheon. Brazil nut butter and cream are also excellent with bananas.