It is almost always inevitable that you bring nicely ripened bananas home from the market, and then within a few days, they are brown and mushy.
Many people have tried repeatedly to find ways to slow down the ripening process to no avail. So, what is the best way to keep bananas from ripening too fast?
While there are many things you can do to keep bananas from ripening too quickly, the most common method is to place them in the refrigerator. When bananas are ripe, they release ethylene gas from the stem. Putting them into a colder environment, wrapping the stem in plastic, or moving them away from other fruit slows that process.
It should be noted that storing bananas in the fridge can stall the ripening process altogether. This can be counteracted by storing your bananas at room temperature for the first period of time, then placing them in the fridge.
Other things you can do include:
- Store the bananas away from other fruit
- Wrap the stem in plastic
- Add citrus to the bananas if they’re peeled
- Give them a vinegar bath
- Freeze (If storing for a long period of time)
Knowing how to store your bananas properly will depend on how you plan to use them after bringing them home from the market.
Read below to learn more about keeping your bananas from turning brown, how to store them, and why they turn brown in the first place.
How Do You Keep Bananas From Turning Brown
The problem with bananas is that keeping them from turning brown is not entirely possible, at least in the long term. This is because of the ethylene gas released in many fruits and the natural oxidation process.
Although you cannot keep bananas from turning brown indefinitely, there are ways that you can extend the ripening process. Trying some of these methods can keep your bananas in good shape for up to about a week.
The most popular method of slowing down the ripening process that causes bananas to turn brown is to wrap the stems in plastic wrap. This effectively traps the gas and keeps it from releasing into the fruit and, in turn, into the banana.
With the same method in mind, some people choose to use either a paraffin wax melted over the stems of the bananas or even strong tapes such as duct tape. This is because you can get a better seal over the stems using one of these products.
While placing the bananas into the refrigerator can slow down the ripening process, the outside of the bananas will turn a bit brown. However, when you peel the bananas, you will find that the fruit is excellent.
Another tip from kitchen experts is to keep the bananas away from other fruits that may give off additional ethylene gas, which can cause them to ripen even faster.
In doing this, I suggest keeping the bananas on a banana tree hanger or storing them in a different location.
How and Where Should You Store Bananas
Knowing how and where to store your bananas can be especially important if you want to have them to enjoy for the week ahead.
Although the best place and method to keep your bananas is a personal preference, it is, in most cases, recommended that you store them either on a banana tree hanger or in the refrigerator for the best results.
When you bring bananas home from the market, the idea is to use them when you want them over the next week. This can be a frustrating experience since many bananas ripen too quickly.
Many people attempt to remedy the situation by purchasing green bananas to combat this phenomenon.
The problem is that doing this means you have to wait to ripen to a point where they can be consumed.
Most people recommend that you buy bananas that are fully ripened so that you can eat them when you want to eat them.
This means that you have to find ways to slow down the ripening process, starting with storage.
Banana manufacturers suggest that bananas are stored in a cool, dry area and kept away from fruits that release ethylene gas.
They also recommend covering the stems with either plastic wrap or other methods to trap the gas from escaping.
Because of these suggestions, most people wrap the stems and then use a banana tree hanger to store their bananas.
Hanging them is preferred since laying them down in a container can cause them to bruise and, therefore, become brown in spots.
Other banana experts suggest that putting your bananas directly into the refrigerator after bringing them home is the best way to store them.
While some recommend wrapping them in plastic before putting them in the fridge, others claim this allows the ethylene gas to gather and make the bananas brown faster.
If you plan only to use your bananas in smoothies or other recipes, some suggest peeling them and then slicing or mashing them and freezing them.
You can put them into containers or baggies, whichever you prefer. This makes pulling them out and dropping them in your blender or mixer much easier.
The method you use to store your bananas depends on what you plan to use them for and how much space you have in your kitchen.
The best way to find out what works in your environment is to experiment with the various methods and then decide.
Do Bananas Last Longer if You Break Them Apart?
Many people believe that breaking bananas apart and storing them separately can extend the life of the fruit. This is because ethylene gas is stored in the stem of the banana, and keeping them separate can reduce the amount of the gas around them.
It is essential to keep in mind that it is not only the separation of bananas that slows down the ripening process. It would be best if you also considered wrapping the individual stems with plastic to continue the slow down of the ethylene gas.
When making your bananas last longer, you must keep them away from other fruits when you separate the bananas. This method works great if you have the counter space to accommodate keeping the bananas in different locations.
Another option is to break them apart, wrap the stems and then place them in different sections of your refrigerator. These methods used simultaneously can help your bananas last quite a while.
Can You Eat Brown Bananas?
There is a common misconception that you should not eat bananas once they turn brown. You can absolutely eat bananas when they’ve turned brown. Brown bananas are just very ripe, they’re not necessarily bad. If you unlike the idea of eating brown bananas, you can use them to make pancakes, pastry, or milkshakes – where you won’t feel the texture of the somewhat mushy banana.
Many people prefer their bananas to have some brown spots when they purchase them. This is because the brown spots are a bit sweeter than the perfect yellow ones, which gives you a better contrast of taste.
While most individuals throw their bananas out once they start turning brown, others know the benefits of keeping them around. If you have spent any time in the kitchen, you know that overripe bananas tend to do better in many recipes.
Once bananas have started turning brown, the sugar content is typically higher, making them perfect for baked goods. This is especially true for baking banana bread since most recipes call for overripe bananas.
All in all, it boils down to personal preference when it comes to eating brown bananas since it is more about how they look and sometimes the texture.
If the look of brown bananas grosses you out, you may consider giving them to someone who enjoys baking, so you are not wasting a delicious fruit.