To store bananas, first separate them from the bunch. Then, slow down the ripening process by wrapping the stem of each banana with plastic wrap. Wrapping the stems will slow down the release of Ethylene, a gas that causes fruit to ripen quickly. Next, place the bananas in the fridge, away from other fruits and vegetables. Store them for 1-2 weeks. To store bananas for even longer, first peel the bananas. Then, slice the bananas into 1-2 inch pieces and place them on a baking sheet lined with parchment paper. Place them in the freezer for 2 hours. Next, transfer the frozen slices into a resealable bag or container, and store for up to 6 months. Try your frozen bananas in smoothies or baking!

Cavendish bananas are most commonly eaten fresh, though they can also be dried or cooked. Simply peel and enjoy, or use fresh in smoothies and atop cereal or granola. They can be baked in muffins and banana bread, or used to make ice cream, puddings, and more. They pair well with berries and other tropical fruits like pineapple, guava and mango, as well as flavors of cinnamon, nutmeg, lemon, caramel, chocolate, and vanilla. As tropical fruits, bananas don't care for the cold of a refrigerator, so store them at room temperature where they'll continue to ripen gradually.

Bananas are well known for their potassium content, but they also offer a healthy boost of vitamin B, vitamin C, fiber, and magnesium. They contain three natural sources of sugar – sucrose, fructose, and glucose – and are denser in calories than most other fruits, making them an extremely efficient and sustainable source of energy.