Do not store bananas next to apples, pears or avocados – they accelerate ripening.

If you must keep them in the fridge, eat them within a week before the flesh softens.

Frozen bananas are best used within 2–3 months — after that, they lose their flavor.

Variants:
Vacuum-packed bananas: using a vacuum container significantly extends freshness.

Drying bananas: cut into thin slices and dry in the oven or dehydrator – homemade banana chips!

Banana puree: freeze mashed bananas in ice cube trays – handy portions for baking.
Why do bananas darken quickly?
Bananas emit ethylene, a gas that accelerates ripening and, as a result, spoilage.

Does a black peel mean the banana is bad?
Not necessarily. The dark peel is a result of the cold, but the inside may still be good.

Can you freeze whole bananas with the skin on?
You can, but the skin will become very dark and difficult to remove – it’s better to peel them first.

What to do with very ripe bananas?
Bake banana bread, add it to oatmeal or make pancakes – nothing goes to waste in the kitchen!

If you want, I can make an infographic or card with this trick, ready to print or publish online. Would you like that?