Wrapping banana stems in clingfilm or tin foil can keep the fruit fresh and firm for up to two weeks longer than usual, according to Amanda Kay Oaks from The Meal Kit Review.
Bananas are a sweet and creamy fruit, often chosen for breakfast, but their shelf life can be unpredictable. They may take days to ripen after being brought home from the supermarket, only to appear bruised and blemished seemingly overnight.
It is estimated that UK households discard £17 billion worth of food annually, wasting one million whole bananas every single day. Understanding how to store bananas correctly could help cut weekly food bills.
Why fruit bowls cause bananas to spoil
Oaks said: "Bananas can be stored for one to two weeks in a cool, dry place away from direct sunlight and other ripening fruits. Bananas with some brown spots can still be used and will typically be sweeter due to their higher sugar content."
Bananas emit a considerable amount of ethylene, a natural plant hormone released into the surrounding air that helps them ripen and become soft and sweet to eat. However, bananas are also particularly susceptible to ethylene, and placing them alongside other fruits can result in an excessive build-up of the hormone in the air.
This not only accelerates the ripening process of bananas dramatically, but it can also cause neighbouring fruit to spoil ahead of time, leaving no choice but to bin the majority of the fruit bowl's contents.
How to store bananas properly
If reducing food waste is important, it is best to remove bananas from the fruit bowl and store them on a kitchen counter or table instead. Keep them in a small bowl away from warm spots in the kitchen, such as windows, cookers or air fryers, as heat boosts ethylene gas production and can speed up the ripening process.
Try to keep all the bananas together as a bunch if possible, as this helps regulate the ethylene gas and prevents them from ripening too rapidly. Consider purchasing a banana hanger, which not only saves kitchen space but also improves air circulation around the fruit, helping to slow down ethylene production.
The stem-wrapping trick
One of the most effective methods to prolong the shelf life of bananas is simply wrapping their stems, as this prevents much of the ethylene gas from being released into the air and slows down ripening. All that is needed is to tightly wrap the banana stem in either clingfilm or tin foil, as these materials will stop the ethylene from escaping.
Bananas should remain fresh and firm for up to two weeks longer than usual, meaning they can be purchased without concerns about wastage.
