Bananas are very sensitive to cool/cold temperatures. If bananas are exposed to temperatures below 55° for a sustained period of time the peel will start to turn a somewhat unappealing grey color. This happens to fruit that is bright green and fruit that is already quite yellow. Cold has the same effect no matter how ripe the fruit is before it gets cold. 

But don’t be fooled! The color of the skin does not mean the fruit on the inside is any less delicious. If the fruit is casting off a…