Ripening of bananas doesn't depend of packaging. For long transports over distance (p.e. Ecuador to Europe, etc.) it is a must to pack the bananas in boxes you can see in supermarket. The transport is refrigerated at 14 °C and 85 % rel. hum in dark “rooms” (Reefer Container with +/- 1000 boxes (18,14 kg) or a whole vessel up to 300.000 boxes). With systems are transports up to 25 day possible having a loss of 2 % of the boxes. In the destination you can wait until ripening (In Arabia they do this. From Philippines they order 4 or 8 kg Boxes. This is the volume that they eat in a big family during a week). But USA, Europe receives the green bananas and put them into ripening centers. And ripening is controlled by temperature, rel. humidity and as accelerator ethylene. This gas accelerates the transforming of starch/amylum into sugar. Green bananas have content of 80 % starch / 20 % sugar and ripe bananas 20 % starch / 80 % sugar. And apples produce this gas. So never store green bananas beside apples!!
I think that I should prepare a nice video explaining this with pictures, …