Two weeks later, the bananas were almost as green as the day she bought them

 These bananas looked much greener in reality.Why did they never ripen?

My wife carefully monitors what I eat, and she buys wholesome food for me. Under her watchful eye and refusal to allow me to eat sweets, I have lost several scores of pounds.
Most important, the doctor says my A1C sugar number (I think that is what it is called) is trending downward instead of upward as it had been.
She encourages me to eat fruit instead of Snickers or Butterfinger or Cherry Mash.
My lunch box usually carries an apple, orange, banana, or sometimes all three.
She does most of the shopping at the local Aldi store, and she usually buys the bananas a little green so they won't go to mush quickly.
About a month ago, she brought home some name-brand bananas that were green, real green, green as goose poo, or greener.
And hard as rocks.
I checked them every day, because I wanted to take one to work
Literally two weeks later, the bananas were still green and rock-hard.
I told her that even if they did ripen, I would not eat them, because there was something mysterious and ungodly about bananas that did not ripen in two weeks.
I accused the banana grower of either injecting them with some strange chemical or genetically modifying them. Or both. Whatever kind of black arts had been practiced on those bananas, I wanted nothing to do with them, so she threw them out.
Later, I got to looking on the internet,and maybe there is another explanation. Some sources say that bananas are picked before they are ripe so they will ship. Then they are ripened in the warehouse using a gas. Without that treatment, they will never ripen.
So I guess it is entirely possible our bananas simply didn't get the gas treatment.
I'm still leery, though, and a bit concerned about genetic modification or some other witchcraft.