I've frozen whole bananas before, but it's not very convenient to randomly want a banana and have to wait all the time it takes for them to thaw out. The refrigerator method is kind of hit and miss for me, though. Sometimes I'm better off just leaving them on the counter than in the fridge, but it's worth a try.
According to this ( www.recipegoldmine.com/kitchenhint/khfruit
"Bananas may be stored in the refrigerator. The cold will turn the skin brown but will not damage the fruit inside. This will also slow down ripening. This is the only way you can keep them for any length of time.
Dip bananas in lemon juice right after they are peeled. They will not turn dark and the faint flavor of lemon really adds quite a bit.
Ripen bananas fast at room temperature in a paper bag."