Bananas can stay firm and ripe for up to two weeks if stored on a countertop rather than in a fruit bowl, according to a food hygiene expert at High Speed Training.
Why bananas ripen quickly
Many bananas sold in supermarkets are green and turn yellow very quickly once they are home. There is often only a day or two before they develop brown spots, making the fruit one of the most-wasted foods in the UK. This is because many people tend not to eat them once they turn brown, similar to avocados.
Bananas, like many other fruits, contain a gas called ethylene, which makes them ripen quickly. If kept in a plastic bag, this gas will help them ripen even faster, leading to brown spots within a day or two.
Where to store bananas
According to the expert, the fruit should not be kept in a bowl either. Instead, bananas should be stored on a countertop, ideally at room temperature and away from moisture, sunlight, and warm temperatures. The expert said: “Anywhere too warm will speed up the ripening process, so avoid keeping them near ovens or warm appliances.”
Keeping the fruit separate from the bunch can also help them remain at their “prime freshness” for much longer.
Slowing the ripening process
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.”
If this seems like too much hassle, opt for a banana tree instead to help keep the fruit well-ventilated. Many people will also place them in the fridge once they have reached their peak ripeness. These bananas could last up to “two weeks”. But don’t be put off by any brown or over-ripe bananas, as the inside will be perfectly fine. Overripe bananas are perfect for freezing for smoothies or banana bread.
