I'm living in Maui, Hawaii now. For some reason I still can't find very many good deals on fruit, but I did find this one little produce shop where a little old asian lady has been selling me boxes of organic (at least that's what she says--they're not labeled or anything) bananas. They aren't quite big as cavendish but aren't quite as small as an apple banana.
Anyway, these bananas keep going straight from solid green to developing brown spots and then to brown (hardly turn yellow). Any ideas how I can fix this? It's as if they are skipping the ripe phase and going from unripe to fermenting.
They may have been stored at a temperature that was too cold.
And the spottier they are, the better! brown/spotty = ripe.
When I have had too many bananas I've frozen them on a tray until they're solid and then put them into a big heavy ziplock bag or glass container. Easy nice cream and delish in a smoothie.
Sorry I can't help you with what's going on with your bananas but thought you might want to get in touch with Mango Island Mamma. I just discovered her a few days ago on YouTube and she's posted a video of their farmer's market shopping and offers prices paid, too.
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