I prefer the cavendish a little green and unripe, but not so green it leaves my mouth dry from the tannins.

When slightly green, it has a more veggie-like taste and not the super sweet and pungent banana smell/taste. I don’t like them when yellow/browning.

Horses for courses I guess :)

I think the Cavendish is better when slightly browned too, it's much sweater. Basically, not edible to me when it's just yellow. There is just a certain point when it stops being good.

Benefits of green: Lower sugar, higher in 5-HTP (potential mood enhancer, sleep enhancer, anti-anxiety). https://www.webmd.com/vitamins/ai/ingredientmono-794/5-htp

Benefits of brown: Sweeter, softer, better for making banana bread :) https://www.womensweeklyfood.com.au/recipe/baking/banana-bre...

sweeter ? yes. Better ? no. It has no taste.

>is one of the few that turns mushy and unpleasant when it does.

Unpleasant for eating as a banana but quite pleasant for baking. I always buy more banana's than I can possibly eat before they get overripe, eat them raw until they get mushy then make banana bread with the remainder.