Bananas are a kitchen staple for many, but their tendency to turn brown within days can be frustrating. A food writer has found a simple solution to extend their shelf life, and it involves moving them out of the fruit bowl and wrapping their stems in tin foil.
Bananas produce high levels of ethylene, a natural gas that accelerates ripening. When stored alongside other fruit, the gas can cause neighbouring produce to rot prematurely. Keeping bananas in a fruit bowl is a common mistake that can lead to spotty, brown fruit within just a day or two.
The trick is to separate the bananas and place them on a plate away from the fruit bowl, ideally in a cool spot away from heat sources such as the hob or air fryer. Covering each stem with tin foil blocks the release of ethylene, slowing the ripening process significantly.
In testing, bananas kept this way stayed yellow for ten days, developed slight marks on day eleven, and only began to brown on day fourteen. Tin foil proved more effective than cling film, which can trap moisture and cause spoilage, and baking paper, which is not airtight enough to block the gas.
This 30-second preparation can help cut food waste and grocery costs, as the bananas remain edible for up to two weeks without needing to be thrown away.
