We all love banana bread and smoothies, but not every recipe calls for an overripe banana.
If you prefer your bananas perfectly yellow and firm, here are some smart tips to slow down the ripening process and avoid those unwanted brown spots.
Remove bananas from the plastic bag
Bananas are often sold in plastic bags, but they should be taken out as soon as you get home.
Plastic traps ethylene gas, which speeds up ripening and causes the bananas to brown faster.
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Store them on a banana hanger
Using a banana hanger allows the fruit to hang freely. This helps prevent bruises and pressure marks, both of which can accelerate browning.
Wrap plastic around the stems
The stems are the main source of ethylene gas in bananas.
Wrapping the crown of the bunch with plastic wrap slows down the release of the gas and keeps your bananas fresher for longer.
Keep them out of sunlight and heat
Store your bananas in a cool, dark spot. Sunlight and high temperatures will cause them to ripen more quickly, leading to brown, mushy fruit.
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Keep them away from other fruits
Fruits like apples, pears, avocados, and tomatoes also release ethylene gas. Storing bananas next to them can cause premature ripening. Give your bananas some space!
Refrigerate only after they ripen
Once bananas are fully ripe, you can place them in the refrigerator. While the peel may turn dark, the inside will stay fresh for up to one to two weeks longer.
Separate the bunch
Breaking up the banana bunch can slow down the ripening process. When they’re not clustered together, they produce and share less ethylene gas with each other.
Avoid paper bags unless ripening is your goal
A paper bag traps ethylene gas and speeds up ripening. That’s great if you’re in a hurry – but if you want to keep them fresh longer, skip the bag altogether.
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Store bananas upside down
Placing bananas with the stem end down can reduce pressure on the softest part of the fruit. This small trick may help prevent bruising and browning.
Use lemon juice or vinegar on cut bananas
If you’ve sliced a banana and want to save the rest, dab some lemon juice or a bit of vinegar on the exposed surface.
This helps slow down oxidation and keeps the banana looking fresh.
This article is based on information from Delish.com.
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