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Dear Readers: STORING BANANAS can be a problem for some people. Is there any way to keep them from going "bad"? Yes, there is:

* If you don't plan to use bananas right away, purchase less-ripe ones or a few of each. Heat and air cause bananas to ripen. They can be stored at room temperature, but the warmer it is, the faster they will ripen up!

* Bananas may be stored in the refrigerator, but the skin turns brown even though the fruit is good. Green bananas will not ripen in the fridge.

* Green bananas may be put in a brown paper bag with an apple in a dry, warm place to ripen. It usually takes a couple of days for ripening.

* Individual bananas may be wrapped very tightly in plastic wrap, to keep them fresher longer.

* Bananas also may be frozen. Peel and place them in a self-locking plastic freezer bag. Cut into pieces and freeze. These make delicious and nutritious treats!

Of course, bananas are a good source of potassium!

-- Heloise

Dear Heloise: When I buy the 1-pound roll of pan sausage, I put it in the freezer until frozen. Then I put it in the refrigerator until I can slice through it with a sharp knife. I remove the wrapper and slice into 12 rounds, place them in a freezer bag and use as needed.

-- Virginia M., Jasper, Texas

Dear Heloise: I place deviled-egg yolks and other ingredients in a zippered-top bag and mash all the ingredients together. I snip off the bag corner and squirt the filling into the egg white.

-- Jane, Indianapolis

Dear Heloise: To keep a head of romaine fresh and crisp longer, separate the leaves and rinse well.

Then blot dry and bunch them back together. Wrap the head in a double layer of paper towel and store in a freezer bag in the crisper. The lettuce leaves will be more crisp than when you brought it home, and it will last a long time.

-- Shelly Y., Lakeland, Fla.

n Heloise's helpful household hints appear daily. Send a great hint to: Heloise, P.O. Box 795000 San Antonio, TX 78279-5000; fax: 210-HELOISE; or e-mail: Heloise@Heloise.com.