Bananas can be kept fresh for up to two weeks if stored correctly, according to a food hygiene expert at High Speed Training. The fruit should be kept on a kitchen worktop, at room temperature and well away from moisture, direct sunlight or heat.
Most bananas bought in supermarkets are green and turn yellow rapidly once brought home, leaving just a day or two before brown spots appear. This makes them one of the most wasted foods in the UK, as many people avoid eating them once they have gone brown, much like avocados.
Why bananas ripen quickly
Bananas, like many other fruits, produce a gas called ethylene, which accelerates the ripening process. When kept in a plastic bag, this gas causes them to ripen even faster, resulting in brown spots appearing within just a day or two.
At the supermarket, shoppers should opt for bananas that are not sold in a bag. While many supermarkets are moving away from this type of packaging, those with holes cause bananas to ripen far more quickly.
Expert storage tips
The expert said: "Anywhere too warm will speed up the ripening process, so avoid keeping them near ovens or warm appliances." Keeping individual bananas separated from the bunch can also help them stay at their "prime freshness" for considerably longer.
The expert noted: "The ethylene gas is released from the stem of the banana, so to slow the impact of the gas and avoid the over-ripening too quickly, you can also wrap the stems in a plastic wrap or cling film."
"This reduces the amount of gas that will be able to travel down the fruit and therefore allows them to stay fresher for longer."
Alternative storage methods
If that sounds like too much bother, consider using a banana tree instead, which helps keep the fruit well-ventilated on all sides. Many people choose to pop them in the fridge once they've reached their peak ripeness.
Stored this way, bananas could keep for up to "two weeks". And don't be put off by any brown or overly ripe-looking bananas, as the flesh inside will still be perfectly fine to eat.
