Bananas stored in fruit bowls may spoil faster due to ethylene gas, but a simple storage change can extend their shelf life by up to 10 days. Journalist Katherine McPhillips discovered that placing bananas on a kitchen worktop instead of in a fruit bowl kept them fresher and yellower overnight.
Ethylene, an invisible gas produced by most fruits, accelerates ripening. Bananas release high amounts of ethylene, and when stored near other ethylene-sensitive fruits like apples and avocados, they spoil more quickly. Keeping bananas separate from other fruit reduces this effect.
McPhillips now keeps her bananas in a corner of the worktop, away from the fruit bowl. To further improve longevity, she wraps the stems in tin foil or cling film, creating an airtight seal that prevents ethylene from escaping. This hack keeps bananas fresh for up to 10 days longer than when stored in a fruit bowl.
For best results, wrap the stems together rather than individually. Alternatively, bananas can be stored in the fridge, as cold temperatures slow ripening. These simple storage hacks help reduce food waste and save money on replacing bananas.
