Bananas can go from bright yellow to spotted and soft faster than almost any other fruit on the counter. If you feel like you are throwing away part of every bunch, the issue may not be the bananas themselves. It may be where you are keeping them.
The biggest problem is a natural ripening gas called ethylene. Bananas produce it, and they are also sensitive to it. When they sit in a fruit bowl next to apples, pears, or avocados, they can be exposed to even more ethylene, which speeds up ripening.
That mixed fruit bowl may look tidy, but it can shorten the useful life of your bananas. A few small storage changes can help you get more days out of every bunch.
The Countertop Trick That Helps Slow Ripening
Keep bananas separate from other fruit whenever possible. Instead of placing them in a crowded bowl, give them their own spot on the counter with a little breathing room.