If they were in San Diego, as a very general rule of thumb, they would need to be 6 months from flowering to be mature enough to pick green.

Thanks for the input. Foolishly I didn't record when I first saw the blooms. I think our seasons fluctuate more than they do in San Deigo but from now on I'll pay more attention to the timing. Typically, if I get flowering in the spring, I can be making banana bread for Thanksgiving and Christmas, so that follows your 6 month rule.
Also typical for this area, if I get fall or early winter flowering, the fruit doesn't make it through the winter - it just never matures. This year was very mild and our few cold snaps didn't last much more than a day or two.

I am not familiar with the variety of plantain but my immediate reaction is that the LENGTH of the skinnier portion is about twice what it should be; I'd leave it to mature some more. I should add that we always cook plantains; it is used while unripe (the 'skin' has to be removed with the help of a knife). Indeed it is referred to as 'green plantain' as the line in a calypso declares " and don't gie me no d*** muffin; ah grow up on cassava an' green plantain"