Bananas are an excellent source of vitamin B6 and a good source of potassium, fiber and vitamin C, which all help promote heart health.
To store, remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen. To slow ripening, refrigerate. Note: peel will turn black but the fruit inside will be fresh and ripe. Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use. Fresh lemon juice can be used to hinder browning.
If bananas are too green, place them in a brown paper bag, in a warm dry area away from direct sunlight for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, try placing a ripe apple in the bag with the bananas.