All the banana's I bbuy these days get brown on both the outside and inside really quickly and I was wondering is it safe to eat banana's when they get like that? Is it the cae there is a little bit of brown inside the banana always?

Another thing is, the banana's I buy, the outside layer keeps on spllitting for some reason, what causes that? When I break one of the other banana's away from the bunch? I normally have them in the firdge, could the fridge be causing both situations?

Make sure you keep your bannana's away from your other fruit because of the bacteria on the skin.

I have always been told that bananas go black/brown quicker in the fridge, so that could be the problem with the browning of the banana at least.

Brown bananas are fine to eat. I've seen recipies for them in cakes/bread and puddings where the colour is not a problem.

They are only properly ripe when there are a few brown spots on the skin. If there are brown bits inside I tend to remove them with a knife though - but they wouldn't do any harm anyway.

And like tomatoes they shouldn't really be kept in the fridge.

Yes, although according to the Daily Mail brown bananas give you cancer

You shouldn't keep bananas in the fridge.

When they start going brown, I either pick out those bits and eat the rest or make banana cake/bread with them...still removing the brown bits!

Interestingly the tyramine in bananas, are considered to be potent trigger for migraine headaches. Tyramine is found in aged cheese - so I would think older bananas might be pretty risky!

The best tasting banana cakes and loaves are baked using over ripe bananas

Banana's release ethylene as they ripen (as do tomatoes, apples and pears) which makes other fruits ripen quicker so keep bananas away from other fruit if you don't want them to ripen, you can also put banana in a paper bag with other fruit if you want to ripen the other fruit.

Young bananas should not be kept in the fridge as it impairs their ripening process and can accelerate spoilage in other food.

Also as bananas ripen, starch in the banana is converted to sugar which makes ripe bananas taste sweeter and also the pectin is broken down which makes the banana softer.

Yes they are - that's the best use for them. I make a banana loaf every other week to use the last 2 or 3 left that have gone squidgy. You should keep bananas away from other fruit and out of the fridge. Storing them on a banana hanger by themselves is what to do.