Usually the top hands ripen first you can cut them off working your way down. This spreads out the harvest so you don't get stuck with 30 pounds to eat at one time. You can try cooking some green bananas fried or boiled as a starchy vegetable.
Commercial growers clean the bunches removing the non-functional male flower at the botom, the lowest malformed fruits, the red bracts which cover each hand while flowering, and the dead blossoms on the end of each banana, then they cover the bunch with a plastic bag to protect it. Sometimes they leave one fruit on the last hand saying
Those measures tend to reduce disease. I usually only remove the male flower and bracts.