I've been practicing this tip for awhile and I find it works best if the bananas have some green in them, but I still try to purchase bananas twice a week. I also think it depends on how the bananas were stored and handled at the store, because at times it doesn't work as well.

I have a short list of recipes I use that need 1 to 3 bananas - cookies, quick bread, muffins, etc. I don't like the flavor of bananas in baked goods when they've been frozen first, so I don't generally freeze ripe bananas, but I do freeze the baked goods. I made Gluten-Free Peanut Butter-Banana Muffins yesterday and tucked them in the freezer (we have muffins every Saturday for breakfast), there's a 1/2 loaf of banana bread (I often use banana bread for French Toast), and a dozen Oatmeal Banana Cookies (hubby takes these in his lunch).

-Grainlady

Draw your own conclusions:

https://www.youtube.com/watch?v=5Ua04YLJabo

https://www.youtube.com/watch?v=x4J36vsEMjY

https://www.youtube.com/watch?v=kJCrENAM3yg

https://www.youtube.com/watch?v=Mg1tw9177T0

https://www.youtube.com/watch?v=Ud3RKV6p1lA

https://www.youtube.com/watch?v=5YgJ6WnUU_g

dcarch

Dedtired, I tried the plastic wrap without too good a result. I did find a "banana bag" in a catalog--like Walter Drake or one of those. I bought one to try and it works like a charm. Bananas fit in a drawstring washable bag and they stay fresh all week without much, if any, brown spots. We keep them in the frig. I think the bag was around $9 and worth not having to toss or freeze bananas for bread/cake. Now they have bags for other fruits and vegetables, too.

Dehydrated bananas taste great, and keeps forever.

Wait ----. They never last more than a few days and disappear somehow. :-)

dcarch

I eat a banana every morning on my oatmeal, so I have the same problem in summer. My solution is to buy only 4 or 5 at a time and keep them in the fridge. The skin turns brown but the banana doesn't ripen to the point of being mushy like it does on the counter.

I've read that they are slower to ripen if they are unattached. We just bought 5 bananas, so I should separate a couple of them, just to see.

Thanks for all the tips. Seems like I always buy two bananas -- one to eat and one to throw away.

The supermarkets around me sell bananas 1/2 price when they have some brown spots. I buy those. They are in perfect ripeness inside.

I substitute plantains with bananas. Cheaper and tastier.

dcarch

I see some bananas in the shops that have had their stems dipped in red wax. I've always wondered why but I'm thinking now it might be to slow the ripening process.
Personally I prefer bananas a little soft. I've also kept them in the fridge which causes the skins to darken but the fruit inside is still firm with no soft spots.

Can't remember which comedian said it...George Burns?

I'm so old, I don't even buy green bananas!

Every time someone mentions putting bananas in the refrigerator, the Chiquita Banana jingle pops into my mind.

"I'm Chiquita banana and I've come to say - Bananas have to ripen in a certain way - When they are fleck'd with brown and have a golden hue - Bananas taste the best and are best for you - You can put them in a salad - You can put them in a pie-aye - Any way you want to eat them - It's impossible to beat them - But, bananas like the climate of the very, very tropical equator - So you should never put bananas in the refrigerator."

Here is a link that might be useful: jingle

Yes Annie, you know you're in trouble when your doctor tells you, "Don't buy any green bananas" :-)