Peeling very ripe plantains? I'm following the "slit &amp; peel" advice,  but I'm not getting consistant results.

Sometimes,  my ripe plantain (90% black)  has a peel that is impossibly hard to remove -  it's dry and sticks to a very soft flesh. I end up throwing most of it away -  even though the bits I mange to save are sweet and tasty. 

Have I stored it incorrectly? 

It would appear that I have no trouble peeling 50% black plantains, but as they get closer to full black (max sweetness), they tend to dry up and the peel sticks.
I will often freeze black bananas that are too soft to peel, then thaw or run warm water over them till I can remove the peel from the still frozen fruit.