Bananas are a popular, potassium-rich fruit, but they can be frustrating due to their tendency to bruise or ripen too quickly. According to Gary Ellis, Director at CE Safety, there are several ways to control the ripening process and keep bananas perfectly yellow for up to 10 days.
Ellis explained that bananas emit ethylene gas, which causes them to brown. To slow ripening, he recommends storing bananas away from other fruits that release high levels of ethylene, such as peaches, tomatoes, avocados, figs, and apples. Hanging bananas also helps, as it allows air to circulate and encourages the gas to move away from the fruit.
For those without a banana hanger, a simple under-cabinet hook can suffice. Separating bananas and wrapping the stems with cling film can further trap ethylene gas at the source, slowing the ripening process. However, this method has been criticised for its environmental impact.
Refrigeration is another option, but only once bananas have reached the desired ripeness. Placing them in the fridge too early will keep them green, while waiting too long will result in brown, mushy fruit. If bananas do ripen too quickly, Ellis suggests using them to make banana bread to reduce food waste.
