Bananas

Buy bananas that are firm and plump, green at the stems, and in a bunch. Ripen in a brown paper bag or in a bowl at room temperature. Once they are ripe you can refrigerate them; the skins will turn black but that will not affect the fruit inside. For baking, broiling, or sautéing, catch them when they are still a little green so they don’t cook to mush. Fully ripe bananas are best for mashing, and frozen bananas are a favorite summertime treat.