Ever opened your fruit bowl to find your bananas have turned an unappetising shade of brown? There’s a simple kitchen hack that could keep them fresh for weeks—and all it takes is a bit of cling film.
Why Do Bananas Go Brown So Quickly?
Bananas ripen fast due to ethylene gas, a natural hormone they release. Wrapping the stems tightly with cling film slows this process by reducing the gas’s exposure to the rest of the fruit.
The Foolproof Method
Here’s how to do it:
- Separate bananas from the bunch.
- Wrap each stem tightly with cling film.
- Store them in a cool, dry place—avoid the fridge until they’re ripe.
This trick can add days, even weeks, to their shelf life.
Bonus Tips for Longer-Lasting Bananas
- Buy slightly green bananas if you won’t eat them straight away.
- Once ripe, refrigerate to slow further ripening (peels may darken, but the fruit stays good).
- Freeze overripe bananas for smoothies or baking.
With this easy trick, you’ll waste less and enjoy perfectly ripe bananas whenever you fancy.
