But potassium isn’t all that bananas have to offer. They are also good sources of manganese and vitamin C, which work together to produce an extremely powerful antioxidant enzyme called superoxide dismutase. This enzyme has an affinity for the mitochondria, our cellular powerhouses, which are especially prone to oxidative damage as their job is to act like tiny furnaces. Since mitochondria are abundant in most cell types throughout the body, keeping them happy and healthy is important for everything from muscular energy to cognitive function - in fact, it is estimated that each brain cell contains two million mitochondria!

Bananas are also a good source of pyridoxine aka vitamin B6. This B vitamin, like potassium, is important for heart health because it helps break down an amino acid called homocysteine. High levels of homocysteine are strongly associated with cardiovascular disease and therefore watched closely by doctors on routine blood work especially as we get older. Phytosterols in bananas also inhibit cholesterol absorption. Put it all together, and it is appropriate to consider the humble banana a powerful heart food.

Beyond cardiac health, the B6 in bananas is important for mental health. This is because it is needed for the synthesis of serotonin, our ‘calm and blissful’ neurotransmitter, dopamine, our ‘pleasure and reward’ neurotransmitter, and GABA, our ‘chillout’ neurotransmitter. Anyone with mood imbalances, struggles with motivation, or copious stress levels might be assured that just one medium banana offers 25 per cent of our daily recommended B6.

Bananas also function as a natural antacid and may benefit heartburn sufferers. As an added bonus they seem to have the effect of stimulating the cells of the stomach lining to produce more protective mucus. As rich sources of pectin fiber, bananas can be a soothing fallback food to support digestion and healthy elimination.

Green bananas have a significantly lower glycemic index than ripe ones and may be a favoured choice among diabetics or anyone looking to keep their blood sugar balanced. As the fruit ripens, the resistant starch is enzymatically converted into sugar.

However, it’s not just the sugars that mature as bananas ripen and turn yellow: enzymes, vitamins, and various phytonutrients all peak when the fruit is ripe. So while there may be some strategy in selecting the color that is right for you, not to mention personal taste preference, as a general policy most of us are best off eating bananas at peak ripeness.

It’s worth keeping in mind that the brown colour of bananas as they go past ripeness is a sign of oxidation; what you are looking at when you see brown is, simply, free radical damage. So generally we want them to be fully ripe but not overripe. If the banana you are considering is yellow with a few brown spots it may just be at the sweet spot of its nutritional prime.

On the other hand, if your bananas have already hit the sweet spot before you are ready to eat them, refrigeration can be used to preserve their stage of ripeness and nutrient development. But be careful not to refrigerate them before they are ripe, as this will disrupt the process, and they may not ripen properly even if left out at room temperature afterward.

Banana allergies are very rare and most people can enjoy them safely. However there is a notable exception: those with latex allergies should be mindful and cautious, as bananas and plantains may cross-react.

It may also be a bit of a misconception that bananas, by virtue of their protective peel, are shielded from pesticides and organic bananas are therefore a waste of money. Unfortunately, pesticides sprayed on inorganic bananas will drip down into the soil to be taken up by the plant internally.

This could be why, among those who know, banana peel tea in the evening is a classic home remedy to promote deep and restful sleep. The magnesium and potassium content of the peel can undoubtedly only contribute to the relaxing effects of banana peel tea.