■ Bananas are usually stored at room temperature. They continue to ripen after harvest. The warmer the temperature, the faster they ripen.
To speed ripening, place in a closed paper bag in a warm area. Adding a ripe apple can speed the process. Check daily.
To slow ripening, choose a cool spot or refrigerate. Ripe bananas can be refrigerated for up to 2 weeks. The skin may turn black but the flesh will be fine.
■ Freeze bananas for longer storage.
In their skin – Use within 2 months for best quality. Thaw in refrigerator. Squeeze banana from the skin.
Peeled – Use within 4 to 6 months for best quality. Package as chunks or mashed in measured amounts. Use frozen or thawed.