Bananas have found their way into a variety of dishes: sliced atop cereal; dipped into chocolate; added to smoothies, yogurt and fruit salads; or just peeled and eaten as snacks. It is no wonder bananas are the top-selling fruit in the United States.

Available year-round, bananas are a sweet and tasty fat-free treat. They’re a great source of fiber and potassium, a mineral that plays a role in keeping blood-pressure levels steady.

Unlike most fruits, bananas develop a better flavor if they ripen off of the plant. That’s why they’re usually harvested green. So it’s fine to buy bananas that are green at the tips. Store them at room temperature and they’ll continue to ripen. The skin will turn yellow, red or brown, depending on the variety. Use green-tipped bananas right away for cooking; if the bananas are totally green, give them a few more days to ripen.

• To slow down ripening, store bananas in the refrigerator. The skin will darken, but the flesh will be fine.
• To speed up ripening, place bananas and a ripe apple in a bag with holes poked in it. Store at room temperature for a few days. Check every day for ripeness.
• To slow browning of cut bananas, toss with a little lemon, lime or orange juice.
• To use up overripe bananas, add them to muffins, breads or other baked goods; or peel and freeze them, tightly wrapped, for up to six months. You can also peel and mash them, add a teaspoon of lemon juice for each banana, and freeze them in an airtight container. Frozen ripe bananas are great for adding to fruit smoothies.
• The riper the banana, the sweeter the flavor. Use the ripest bananas for smoothies and baked goods. Bananas that are slightly under-ripe are best for cooking; they are firm enough to hold their shape.

• Insert an ice cream stick into the bottom of a firm banana. Roll the banana in melted semisweet chocolate and chopped nuts, if desired. Freeze.
• Sauté banana slices in a small amount of butter and brown sugar. Ladle over ice cream or frozen yogurt.
• Spread banana slices with peanut butter, drizzle with chocolate sauce and top with a spoonful of whipped cream.