Bananas can be kept firm and ripe for up to two weeks if stored on a worktop rather than in a fruit bowl, according to a food hygiene expert at High Speed Training. The fruit is among the most wasted foods in the UK, often turning brown within a day or two of purchase.
Why bananas ripen quickly
Bananas emit ethylene gas, which accelerates ripening. When kept in a plastic bag, the gas causes them to ripen even faster, leading to brown spots within a day or two. Many retailers are phasing out perforated bags, but these versions can still speed up ripening.
To slow the process, bananas should be stored at room temperature, away from moisture, direct sunlight, and heat sources. The expert said: "Anywhere too warm will speed up the ripening process, so avoid keeping them near ovens or warm appliances."
Tips for longer freshness
Separating bananas from the bunch can help maintain "prime freshness" for longer. The expert explained: "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 travelling down the fruit, allowing it to stay fresher for longer. If wrapping stems seems fiddly, a banana tree can help maintain air circulation around the fruit.
Fridge and overripe bananas
Once bananas reach optimal ripeness, they can be transferred to the fridge, where they may remain fresh for up to two weeks. Brown or overly ripe bananas are still edible inside and are ideal for freezing to use in smoothies or banana bread.
