Keep bananas at room temperature until they ripen. Avoid putting them in the fridge when they are still green as it slows down the ripening process.

Use a banana hanger to store them. Hanging prevents bruising and allows air to circulate around the bananas, reducing the chance of overripening.

Wrap plastic wrap or aluminum foil around the stems of the banana bunch to slow down the release of ethylene gas, which accelerates ripening.

Once ripe, separate bananas from the bunch and store individually. This reduces the impact of ethylene gas from each banana on others.

After bananas are fully ripened, you can place them in the fridge. The skin may turn brown, but the fruit inside will stay fresh longer.