When buying bananas I try to refrain from purchasing large bunches of them, no matter how beautiful and ripe they are, because inevitably I can never eat them all.
I like my bananas ripe but firm. In fact, I prefer eating bananas that have ever-so-slight hints of green in the tip of the skin. Once those brown freckles set in (a sign of peak ripeness), it's all over for me.
Rather than waste freckled bananas, I take advantage of their intensified sweetness by using them in baked goods like this banana yogurt cake.
It's soft, fluffy and moist like all banana cakes should be.
Photo: © S. Wongkaew (2010) licensed to About.com, Inc