Bananas rank among the most wasted foods in Britain, but storing them correctly can keep them yellow and fresh for weeks longer. The key is to keep them away from other fruit and wrap their stems in cling film.
Why bananas ripen too quickly
Keeping bananas in a fruit bowl actually reduces their shelf life and causes them to spoil prematurely due to the concentration of ethylene gas in the air. Ethylene gas is a natural plant hormone that most fruits emit after harvesting, helping them ripen so they become softer, sweeter and more palatable.
Bananas produce substantial amounts of ethylene, and when kept alongside other fruit, excessive amounts of the gas accumulate in the air, causing everything in the bowl to deteriorate. Apples are the worst culprits to keep near bananas, as they also emit high levels of ethylene, but pears, peaches and avocados will similarly accelerate the ripening process.
Wrapping stems in cling film
Stephanie Dulgarian, a mother and founder of Somewhat Simple, has revealed bananas will remain fresh considerably longer if you keep them on the kitchen counter, well away from other fruit. However, their shelf life can be extended considerably further by storing them alongside some cling film.
She 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."
Bananas emit ethylene gas from their stems, and wrapping them in clingfilm helps trap much of this gas from being released, which maintains the fruit's yellow colour for longer. Simply remove the bananas from any plastic bags immediately upon arriving home, as plastic covering the entire fruit will capture moisture and cause them to rot.
Refrigeration for longer storage
Keep the bananas away from windows, stoves or any warm areas in your kitchen, as excessive heat also triggers fruit to begin deteriorating prematurely. Pull the bananas apart from the bunch, wrap each stem individually in clingfilm or tinfoil, and then position in a bowl at the end of a kitchen counter.
This method should preserve bananas in perfect yellow condition for at least a week beyond their typical lifespan, though if you require bananas to last even longer, refrigeration is an option. 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!"
Ethylene gas cannot survive in cold temperatures, making the fridge the most reliable method for keeping bananas fresher for longer. It is worth noting, however, that refrigeration will completely halt the ripening process, so only place yellow bananas that have already started to ripen inside the fridge. Storing green bananas in the fridge will prevent them from developing properly, leaving them permanently hard, starchy and lacking in flavour.
Remove bananas from the fruit bowl, wrap yellow ones tightly in clingfilm and place them in the fridge once they begin to turn brown — this simple trick could help them last at least two weeks longer than usual.
