Most of the time, the problem isn’t the bananas at all—it’s where and how they’re kept. Bananas are extremely sensitive to ethylene, a natural ripening gas that many fruits release. When they sit beside apples, avocados, or pears, they’re overwhelmed by extra ethylene, ripening far faster than you planned. That innocent-looking mixed fruit bowl can cut their good days in half.

You can slow everything down with a few simple changes. Give bananas their own space on the counter, away from other fruit. Keep them together in a bunch, and wrap the stems tightly with plastic wrap or foil to trap much of the ethylene released there. When they finally reach the perfect yellow, move them to the fridge; the peel may darken, but the fruit inside will stay sweet, firm, and ready to eat for days longer.