A common kitchen item can help bananas stay fresh for longer without turning brown, and it is not kitchen foil. The fruit, technically a berry, is a popular snack and lunchbox choice, providing fibre and potassium, which supports heart health. However, bananas ripen quickly after being picked, releasing ethylene gas that accelerates the process and can also speed up ripening in nearby fruit.
Testing a sealable bag method
Earlier this year, thekitchn.com contributor Ann Taylor Pittman tested seven ways to extend the life of bananas, including one using a sealable BPA-free bag commonly used for packed lunches. She placed the fruit in the bag, despite being advised against it, and left it for six days.
After the test period, Ms Pittman found the bag had puffed out, as if inflated by gas from the fruit. Because the bags were opaque, she only saw the result when she opened it.
Results after six days
Ms Pittman reported the bananas had "mostly pristine sunny yellow skins, with still a bit of green at the stem ends" and "almost no spots". She also noticed the texture was softer and creamier, with an "enhanced" flavour. Although she was surprised by the taste, she was not fully convinced by the softness, giving the method a score of 8.5 out of 10.
Other methods she tested included freezing the bananas, storing them on a hook, and leaving them on the counter. While some may prefer the creamy texture from the sealed bag, she found that wrapping part of the fruit in foil did not affect the consistency as much and scored best overall.
