I’ve also noticed that it’s better to leave the bananas on the bunch than to separate them. The other day I noticed that a banana I had accidentally removed from the bunch had spots, while the others, which were still attached, were perfectly fine.
I also found a tip online: you can store bananas in the refrigerator to slow down their ripening. The cold significantly slows down the process, so I tried putting my speckled bananas in the refrigerator for lunch. Five days later, they were still yellow and perfectly edible.
Storing bananas properly is surprisingly easy, and I’m surprised how much money I wasted by not learning about it sooner!
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