Bananas are a favorite of endurance athletes because they contain less water than most other fruits, their carbohydrate content is high.
Look for plump, firm, and brightly colored bananas. Occasional brown spots on the skin are normal. Avoid sunken, moist-looking dark areas, split skins or stems.
Bananas that require ripening should be left at room temperature, but away from heat or direct sun. To speed ripening, place them in a closed paper bag. Once ripe bananas can be held at room temperature for a day or two. Refrigerate to slow down ripening. Although the skins will turn dark, the fruits will remain edible. Keep refrigerated bananas for up to two weeks. Do not refrigerate unripe bananas because the exposure to cold interrupts their ripening cycle.