Ever opened your fruit bowl to find your bananas have turned an unappetising shade of brown? We’ve all been there. But fear not – there’s a simple trick to keep your bananas fresher for longer, and it’s easier than you think.
Why Do Bananas Turn Brown?
Bananas brown due to a natural process called oxidation. When exposed to air, enzymes in the fruit react with oxygen, causing the peel to darken. While this doesn’t always affect the taste, it certainly makes them less appealing.
The Foolproof Storage Hack
To slow down this process, all you need is a bit of cling film. Here’s how it works:
- Separate your bananas from the bunch.
- Wrap the stem of each banana tightly in cling film.
- Store them at room temperature, away from direct sunlight.
This method works because the stems release ethylene gas, which speeds up ripening. By wrapping them, you limit the gas’s exposure to the rest of the fruit.
Extra Tips for Banana Lovers
- Keep them cool: If your bananas are already ripe, pop them in the fridge. The peel may darken, but the fruit inside stays fresh.
- Freeze for later: Overripe bananas are perfect for smoothies or banana bread. Simply peel, slice, and freeze.
- Avoid plastic bags: Trapping moisture can accelerate spoilage. Opt for a breathable fruit bowl instead.
With these simple steps, you can enjoy perfectly yellow bananas for days – no more wasted fruit!
