Recently our commercial kitchen got some bunches of bananas with a curious feature. On the inside they were firm and delicious (no jokes, please), but on the outside they looked incredibly sickly. Specifically, they had this grey/green/brownish yellow with lots of black spots, some of them with depth. I've been told that some bananas, such as those from the Canary Islands, look like this, but ours are Cavendishes*. Over a chilly weekend, neither the peels nor the inside seemed to change very much.
What sorts of things can we do to make healthy-tasting bananas look ripe at the appropriate times? We actually had to post a sign explaining the situation so that people would eat them!