Storing bananas properly can help them stay fresh longer and prevent them from turning black prematurely. Here are some effective tips:
Bananas ripen best when kept at room temperature. Avoid storing them in the refrigerator if they are still green or unripe, as this can disrupt the ripening process and lead to discoloration.
Use a banana hanger to prevent bruising and allow air to circulate around the fruit. This reduces the chances of them turning black from pressure points.
To slow down ripening, separate the bananas from the bunch. This minimizes the release of ethylene gas, a natural compound that speeds up ripening.
Cover the stems of the bananas with plastic wrap or aluminum foil. This reduces the release of ethylene gas, helping to extend their freshness.
Once bananas are fully ripe, place them in the refrigerator to slow further ripening. The peel may darken, but the fruit inside will remain fresh for a longer period.
For bananas that are too ripe to eat, peel them and store them in an airtight container or freezer bag. Frozen bananas are perfect for smoothies, baking, or snacks.