There is a moment, separated by hours, not days, when your banana has too many brown spots. A few is fine, it’s not that much different than a pure yellow one. But then the spots begin to converge. And you’re like, “Dammit, what do I always buy 8 bananas and only eat 2?” So you grab one of these bananas and peel it. The first bite is pretty good. You tell yourself it’s actually not overripe. It’s halfway through the banana where you finally admit it’s creating that bitter, dry sting on the sides of your tongue. It tastes a little fermented. So you have 2 choices: throw it away or make something else out of it. You feel bad throwing it away. Here’s what I do: I drop it in the blender with ice, milk, vanilla and black toasted ground sesame seeds. And it’s delicious and I tell myself I’ve been waiting for the banana to reach this exact stage so it can be put to this exact use. I’m going to do the same thing tomorrow with the rest of my bananas. But I don’t. They go to waste and I move on to another treat.