At some point I grew deeply disgusted of the flavour because of a chemistry bench experiment in school where we made the isoamyl acetate ester, which is basically what most would describe as the archetypal banana flavour... except that when you have a whole classroom of people doing that it gets extremely strong!

Took me close to a decade to enjoy bananas again. I still don't like bananas or pears that are too ripe, mostly because they become too sugary for my taste, but also because of the stronger flavour.

https://en.wikipedia.org/wiki/Isoamyl_acetate