Bananas keep contemporary for as much as two weeks longer than normal if stored in a single place
Bananas are the most bought fruit in the UK, but most of us are storing them completely wrong – here’s how to keep them fresh for longer
Ideal as a snack or a quick breakfast, bananas are a staple on many shopping lists. But while they might be convenient, they tend not to stay fresh for very long thanks to a common food storage mistake.
While the fruit bowl might seem like the obvious spot for your bananas, it’s actually one of the worst places you could keep them. It causes them to turn mushy and black, because of a natural plant hormone called ethylene gas that triggers ripening.
Bananas are big ethylene producers, so if they’re stored alongside various other fruits, they’ll be the first to go bad, reports the Express.
However, Stephanie Dulgarian, a cook and founder of Somewhat Simple, has explained that you can slow down ethylene production so bananas stay fresh for longer by storing them in the refrigerator instead.
Stephanie said: “Have you ever tried refrigerating bananas? If you don’t care about the peels looking brown or even black, give this method a try.
“The peels will turn brown much faster, but the fruit itself lasts weeks longer. They stay firm and fresh and they taste delicious.”
It is a common misconception that bananas cannot be refrigerated since it causes the peel to turn black, but this is simply because it is a tropical fruit that is not used to cold temperatures. The banana inside stays yellow, fresh, and good to eat for an extra two weeks compared to sitting in a fruit bowl.
It’s worth noting that only bananas with a yellow peel that have fully ripened should be refrigerated. Green bananas, which are still unripe, should not be stored in the fridge as the cold temperature will prevent them from ripening and developing their full flavour.
Instead, store them on your kitchen counter, away from other fruits, and transfer them to the fridge once they’ve turned yellow. Alternatively, you can extend the freshness of bananas at room temperature by wrapping their stems in clingfilm, as this is where ethylene gas is produced.
Stephanie said: “Wrapping your banana stems in cling wrap will help slow the ripening process and keep your bananas fresh for three to four days longer than if you don’t wrap them.”
The ideal way to store bananas is to keep them on the kitchen counter at room temperature while they’re still green, wrapping the stem in clingfilm if desired to further slow down spoilage. Once they’ve turned yellow, store them in the fridge, and they’ll stay fresh for two weeks longer instead of turning black after just a few days.
