Can you still eat a banana when it turns black inside?

Generally speaking, bananas with blackened centers are not recommended for consumption. The detailed explanation is as follows:

The blackening of a banana's center is often caused by prolonged storage, physical compression, or cold injury due to low temperatures, leading to internal pulp decay and spoilage. At this point, bacteria, molds, and other microorganisms may proliferate within the pulp. Some of these microorganisms could produce toxins harmful to health. Even if the blackened portion is minimal, toxins might have already spread to the seemingly unaffected parts of the pulp. Consumption may easily irritate the gastrointestinal tract, causing discomfort symptoms such as nausea, vomiting, abdominal pain, diarrhea, and in severe cases, it may even affect other bodily functions.

When selecting bananas, prioritize those with bright yellow peels, no black spots or only a few芝麻-sized specks, and fresh stems. Avoid bananas with blackened peels, damaged areas, or overly soft texture when pressed. When storing bananas, avoid refrigeration; instead, keep them in a cool, well-ventilated place. If bananas ripen quickly, store them separately from apples to slow down the ripening process. Once a banana exhibits blackening in the center, regardless of severity, it should be discarded immediately. Do not consume it to avoid risks for the sake of saving food. If discomfort occurs after accidental consumption, stop eating immediately and monitor symptoms, seeking medical attention if necessary.