If you have ever bought a bunch of bananas only for them to turn brown and mushy in a matter of days, then chances are you are storing them wrong – but there is an easy hack to keep them fresh for longer
Buying a bunch of bananas can sometimes lead to quick spoilage, with frustration mounting when they don’t last.
Ellen Christian, the founder of Confessions of an Overworked Mom, has shared her insight into a common mistake people make when it comes to storing bananas – lumping them in a bowl with other fruit. Ellen shared: “As vegetables and fruits ripen, they release gas. This gas can cause other vegetables and fruits, including bananas, to ripen more quickly as well.”
Due to their natural production of ethylene gas, bananas actually accelerate the ripening of surrounding produce, leading them to become tastier and sweeter.
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However, combining bananas with other fruits can lead to excess ethylene, which will hasten the ripening and eventual rotting of everything in close proximity.
This is not only disheartening for your wallet but also, particularly at this time of year, the scent of decaying fruit may entice fruit flies and other pests, so it’s smart to keep bananas separate from your fruit bowl, reports the Express.
To prolong freshness and keep your bananas in mint condition, Ellen advises wrapping their stems in clingfilm.
Ellen stated: “Bananas release ethylene from the stems. This ethylene causes the yellow skin to get brown spots. If you wrap the stems individually in plastic wrap, you can slow down the release of ethylene which will make them last longer.” So if you’re tired of your bananas going off before you can enjoy them, this simple trick involving cling film could be the answer.
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By wrapping each banana stem tightly with cling film and keeping them away from the fruit bowl, they’ll stay yellow up to a week longer, reducing food waste significantly.
But if you’re keen on extending their shelf life even more, the fridge may be your best bet.
Contrary to popular belief, cold storage is fine and while the peel may go black, the fruit inside remains fresh and firm, according to Ellen who advised: “If you don’t mind the black skin, you can store them in the refrigerator to slow down the ripening process. The inside will still be fine. It’s only the peels that turn dark.”
Just remember, this method is exclusively for yellow ripe bananas as refrigeration arrests their ripening completely.
Green bananas unfortunately won’t mature if refrigerated, resulting in an eternally starchy and rubbery banana.
However, if you first wrap the stems when green and then chill the bananas once they’re yellow, you can savour perfectly fresh bananas for an astonishing two weeks beyond their usual prime.
