Bananas can remain firm and ripe for up to two weeks when stored in the right kitchen location, according to a food hygiene specialist. This simple trick could help reduce food waste, as bananas are one of the most wasted foods in the UK, often turning brown within a day or two of purchase.
Why Bananas Ripen Quickly
Bananas produce a gas called ethylene, which accelerates ripening. When stored in plastic bags, the gas becomes trapped, causing bananas to develop brown spots rapidly. Many supermarkets still sell bananas in perforated bags, but experts advise avoiding these as they speed up the ripening process.
The Ideal Storage Spot
A food hygiene specialist at High Speed Training recommends keeping bananas on a worktop at room temperature, away from moisture, sunlight, and heat sources. The expert stated: "Anywhere too warm will speed up the ripening process, so avoid keeping them near ovens or warm appliances." Storing bananas individually from the bunch can also extend freshness.
Wrapping the Stems
To further slow ripening, the specialist suggests wrapping the stems in plastic wrap or cling film. "The ethylene gas is released from the stem of the banana, so to slow the impact of the gas and avoid 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," the expert explained.
Alternative Storage Methods
For those who find stem-wrapping time-consuming, a banana tree holder is a worthwhile alternative, keeping the fruit well-ventilated on all sides. Many households also choose to refrigerate bananas once they have reached optimum ripeness. Stored this way, bananas could remain fresh for up to two weeks. Brown or overripe bananas are still perfectly edible inside, so don't discard them prematurely.
