Other than one of my cow-orkers?
They turn brown fairly quickly if you do that.
The produce manager at the gorcery had to check the temperature on bannas, before accepting the delivery. Below a certain tempurature they were doomed. I don’t remember the critical tempurature. I do beleive it was around 55F. The bannas had to be used in 48 hours or they rotted. The customers that wanted to make banna bread got a real bargin.
The banana-shaped notes are an esp. nice touch.
Whaddya think – leave a snarky note? or just point and laugh? I’m really not sure whose banana it is.
"I’m Chiquita Banana and I’ve come to say . . . "
Note last line.
I say put one in the freezer for maybe a half hour and a day or two later replace this persons banna with the really black one.
They go brown pretty quick but inside they stay fresh waaaay longer than leaving them out. Once they achieve their perfect ripeness for me, into the fridge they go.
Well, when I’m at work my banana is in the fridge along with the rest of my lunch because… that’s where my lunch is kept. It’s simpler to keep all of my lunch together. The skins do darken, but in the 4 or 5 hours until lunch no harm is done.
I always thought that the insides are ok under refrigeration anyway, that the damage was only cosmetic. Does it really make them spoil faster? At home they stay on the counter.
Good question.
I’ve noticed that sometimes, putting bananas in the fridge for more than maybe 48 hours makes the fruit go tasteless. The fruit hasn’t gone to mush or anything … it just doesn’t seem to have much banana flavor. This is not invariable, but fairly common.
I don’t think most sane men would keep their banana in the refrigerator. It’s too damn cold in there! 
Robin
Ah-HA!! So you’re the one who makes the fridge smell all fruity!