Store at room temperature until ripe, then refrigerate to extend shelf life.
To speed up ripening, put bananas in a brown paper bag on the counter.
Refrigeration will turn banana skins black, but will not harm the fruit.
To freeze bananas: (1) Peel and mash; (2) Add one tablespoon of lemon juice or 1/2 teaspoon ascorbic acid for each cup of mashed banana to prevent browning; (3) Place in covered airtight containers or heavy-duty freezer bags.
Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
Sources: For details about data sources used for food storage information, please