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Would apples be a better ripener than bananas in the bag? This source claims that “Bananas actually only produce moderate levels of ethylene”:
https://www.sciencefocus.com/nature/why-do-bananas-make-fruit-ripen-faster/
I haven’t found a direct comparison of apples vs. bananas as ethylene producers, but this page classifies apples as Very High ethylene producers:
https://www.bryair.com/technical-articles/control-of-ethylene-in-fruits-vegetables-warehouses-and-cold-stores/
As a side note, in bananas it’s apparently their stems which emit much of the ethylene; wrapping the stems in plastic wrap can inhibit that ethylene from ripening the bananas (and anything else nearby). I wonder if cutting the stems off would work as well to delay ripening, and if saving fresh banana stems to use in a paper bag ripener would work well (many stems would fit, and you don’t have to imprison a good banana!).