Bananas will stay ripe longer without going brown if you store them inside a sealable BPA-free bag, a common kitchen item, according to a test by food writer Ann Taylor Pittman on thekitchn.com.
Why bananas turn brown quickly
Bananas continue to ripen after being picked, emitting ethylene, a gaseous hormone that speeds up the process. They are also known to speed up the ripening of other fruits stored with them, so they should not be treated like other fruits.
Earlier this year, Pittman tested seven methods for extending the life of bananas, including using a sealable BPA-free bag commonly used for keeping fruit and sandwiches fresh for work or school.
Results after six days
Pittman said she had been advised against using the bag but tried it anyway. After six days, she said the bag was puffed out as though slightly inflated by gas released from the fruit. The bags were opaque, so she did not see the results until she opened it.
She reported that the bananas had "mostly pristine sunny yellow skins, with still a bit of green at the stem ends" and "almost no spots". When peeled, the fruit had a soft and creamy consistency with "enhanced" flavour. Despite the taste, she was not fully convinced by the softness of the flesh, giving the method an 8.5/10 score.
Other methods tested
Other methods she tried included freezing the bananas, storing them on a hook, and leaving them on the counter. While some may prefer the creamy texture from the BPA-free bag, another method may suit those who prefer firmer fruit and scored even higher. More details are available on thekitchn.com website.
