I went to the grocery store to pick up bananas and I saw a bin full of what was called on the sign "green bananas" which they were indeed.
I bought a bunch of these green bananas thinking that if I left them out in the kitchen they would ripen and become yellow bananas (and edible).
It's been days now and the bananas are still green and inedible. Obviously I misunderstood what these "green bananas' are and how they are used in cooking. Can anyone explain? Thanks.