Bananas are a popular fruit but often ripen too quickly. A simple trick can help extend their freshness: keep them away from other fruits. Fruits release ethylene gas, which accelerates ripening. Storing bananas alone, especially hanging them, reduces exposure to this gas.
Another method is to wrap the stems in plastic. The stems emit the most ethylene, so covering them slows down the ripening process. If bananas already have brown spots, placing them in the refrigerator can slow ripening further due to cooler temperatures.
For peeled bananas, sprinkling lemon or lime juice can prevent browning. The citrus slows oxidation, though it may slightly alter the flavour. Alternatively, freezing bananas preserves them for up to 30 days, ideal for baking banana bread or pancakes.
