A little family history here. I was second to the oldest of seven children. I had an older brother and two brothers just under me. Then came three little girls. For the longest time I thought I had to compete with my brothers to show them I could do anything they could.
With so many in a family there were hardly any leftovers. If you wanted something you had better eat it then because it would not be around later. When bananas came into the house we ate them then and there. There was not waiting around for them to get ripe. So I grew up knowing mostly green bananas. A ripe banana is just yucky.....it tastes too banana-y. I like my banana just a little past crunchy. None of the soft mushy stuff.
With my Meniers disease I was put on a diuretic. The doctor told me I would need to eat more foods with potassium, bananas being a good source. I was complaining to one of the area docs about ripe bananas and he told me of a variety of banana here that doesn't ripen as fast as the variety we have in the states.
The most common variety here and at home is called Nanica. They ripen quite quickly. The other variety that ripens slowly, doesn't ever get soft, and still retains that almost dry feel in the mouth is called Prata. Generally they are a little smaller than the Nanica and sort of flatter, not as round.
The Pratas are on the left and Nanicas are on the right. I am in heaven. I can buy a bunch of bananas and they stay edible for me for a long time. I wish I had know about this sooner.