Bananas often turn brown within a day or two of being brought home from the supermarket, but there's an easy way to keep them firm and ripe for up to two weeks. According to a food hygiene expert at High Speed Training, the key is to store them on a kitchen worktop, at room temperature and away from moisture, direct sunlight, or heat sources.
Why Bananas Ripen Quickly
Bananas produce a gas called ethylene, which accelerates the ripening process. When stored in a plastic bag, this gas causes them to ripen even more rapidly, resulting in brown spots appearing within a day or two. Many supermarkets are phasing out plastic bags, but bags with holes still cause bananas to ripen faster.
Opt for Loose Bananas
To slow down ripening, choose loose bananas rather than those sold in a bag. The expert advised: "Anywhere too warm will speed up the ripening process, so avoid keeping them near ovens or warm appliances." Separating the fruit from the bunch can also help them stay at their "prime freshness" for considerably longer.
Wrap the Stems
The ethylene gas is released from the stem of the banana. To slow the impact of the gas and avoid over-ripening too quickly, you can wrap the stems in plastic wrap or cling film. This reduces the amount of gas that travels down the fruit, allowing them to stay fresher for longer.
Alternative Storage Methods
If wrapping stems seems like too much bother, consider using a banana tree, which helps keep the fruit surrounded by air. Many households also pop bananas in the fridge once they've hit their peak ripeness. These bananas can remain fresh for up to two weeks. Don't be deterred by any brown or overly ripe-looking bananas, as the flesh inside will be absolutely fine.
