In Israel bananas go black incredibly quickly. Either you buy them so green that you can’t eat them for a few days, or you buy them ripe, but then if you don’t eat them quickly enough, you’ll have a bunch of brown/black mushy fruit on your hands a few days later.
That being said, as my friend Marissa once pointed out, overripe bananas are a very good reason to make banana bread or banana muffins. I keep these muffins in the freezer and defrost them when we’ve run out of cereal, or I need a quick breakfast on the go. The original recipe calls for regular flour, but I changed it to wholewheat flour, which seems to give my stomach an easier time. (Does anyone else find this??)