The trick is to get the green/light green bananas as they begin to ripen. Buying yellow to slightly darker yellow bananas will shorten their shelf life tremendously.

I'm not a fan of freezing them as they'll still continue to ripen. Your best case scenario if you start seeing them browning out is to make some banana bread or mix it in cupcake/cake mix.

Or stick it up your butt.

That isn’t bananas fault though.

There's always bananas in the money stand.

I mean, they should, but because of what amounts to basically slave labor, they don't cost near that much in the US. That's the big evil of bananas these days. I love them, but I don't buy them.

History of everything you can plant under a society that puts profit over people's life

There are SO MANY bananas, but most people have only eaten the Cavendish. Awhile back, I got a box of assorted bananas from a farm that specializes in growing unusual fruit. I ate about twenty pounds of bananas in three weeks. So many fucking nanners spread across my entire kitchen countertop for weeks, ripening in stages.

My life has been a lie. Yours too. We've all been hoodwinked. We are getting fucked, and not in the good way, because Cavendish is a straight up garbage fruit. There are tiny tart toothsome Thai bananas, chunky Cuban, alluring Apple, beauteous burro, pleasurably plump Pisang, orally outstanding orinoco, mouthwatering Mysore, and the gustatorily magnificent Gros Michel, the OG mass production bananer, which was replaced by Cavendish in a mycological midlife crisis (I'm drunk and if I was a dinosaur, I'd be a tiny tenacious thesaurus tenuisi). Plus more. So many more. Fucking. Bananas.

They all taste like bananas, but each is a little different, some more than others, but they all had more taste that those Cavendish fuckers. So get fucked Chiquita, Dole, and Del Monte. My banana bread sucks because of y'all.

...again.

I eat the core too! There's nowt wrong with eating the core

That old version "Gros Michel" is what artificial banana flavour is based on. Bananas used to taste like that. The newer "Cavendish" variety is firmer and lasts longer, but doesn't have the same flavour. It seems like both are being wiped out by disease though, yay monoculture.

Cavendish seem to be especially vulnerable because they're all clones. They don't produce viable seeds, so they're grafted to new plants.