venturabananas

Clare, I think they are not quite ripe enough yet. I cooked some as "maduros" last night and they were still very starchy and a little bit bitter (like a green Cavendish). I think they need to be really ripe, like with some black on the peels if you want to cook them in a way that they'll be sweet.

Or you cook cook them green as tostones, but I think it is too late to do that with the ones that have already gone yellow.

Anyone with experience cooking Saba/Cardaba want to weigh in? I don't really know much about cooking bananas.

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