As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana the sweeter it will taste. Green tipped bananas are best for cooking, such as in a side dish. Full yellow bananas are excellent for eating out of hand or adding to cereal or salads. And brown-specked bananas are best for baking in breads and cookies.
Refrigeration slows down the ripening process.
Conversely, warmer temperatures speed up the ripening of bananas. Bananas can be stored in the refrigerator until reaching the desired ripeness. Although the skin may turn dark, the fruit inside will be fresh and ripe. Bananas can be frozen once the banana is peeled and stored in a freezer bag. A touch of fresh lemon juice may help to reduce browning.