Rather than squeezing the tip, poke your finger or thumbnail into the middle of the end and peel back the peel section by section. When you go to peel the last section, grab the very tip of the core and take the core bit with the last peel. Overly ripe bananas tend to be mushy and can fall out of the peel or break apart no matter which end you start from. I tend to like bananas best at the all-yellow peak of ripeness. You don't have to try using the stem as the sole means to hold onto the fruit while eating, you hold the banana normally with the stem as an extension. When bananas are so ripe the stem breaks off, I use the convenient starting point already there rather than eating from the blossom end. I try not to let them get that far.
Ah ok. Full yellow is unripe in my opinion (especially if you know what they do to bananas to increase the shelf life), they're still hard and powdery and haven't reached full sweetness yet. By the time I like to eat them I think your method doesn't work as well.
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