Keep green bananas on the counter or in a fruit dish at room temperature to ripen. Avoid direct sunshine and apples, which generate ethylene gas that speeds ripening.
Separate bananas to delay ripening. Because bananas emit ethylene gas as they mature, adjacent fruits and vegetables might be affected
Banana hangers or hooks keep bananas from contacting the counter or other items. This may prevent bruising and preserve freshness.
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Once bananas are ripe, refrigerate them to lengthen their shelf life. The surface may darken, but the fruit within will last longer.
Peel and chop overripe bananas to store in an airtight container or freezer bag for smoothies or baking. Frozen bananas make smoothies and banana bread creamy.
Wrapping banana stems with plastic wrap slows ripening. It controls ethylene gas release.
Banana bags are meant to preserve bananas. They control airflow around bananas, preventing early ripening.
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