To keep bananas from turning brown, you can use several effective methods:
- Wrap the stems with plastic wrap : This slows the release of ethylene gas from the stems, which triggers ripening and browning of the bananas
- Store bananas in a cool, dark place around 54°F (12°C) : This temperature slows ripening without causing the peel to turn black. Avoid warmer areas and direct sunlight, which speed up browning
- Keep bananas separate from other ethylene-producing fruits : Fruits like apples, pears, and avocados emit ethylene gas that accelerates banana ripening, so store bananas away from these
- Use a banana hanger : Hanging bananas prevents bruising, which can cause faster browning
- Avoid storing bananas in enclosed containers or plastic bags : Open air storage helps slow ripening; enclosed spaces trap ethylene gas and moisture, speeding browning
- For sliced bananas, dip them in lemon or orange juice : The citric acid inhibits enzymatic browning, keeping slices fresh longer
- Refrigerate only when bananas are ripe with brown speckles : The peel may darken in the fridge, but the fruit inside stays fresh longer. Avoid refrigerating unripe bananas as it can stop ripening and cause blackening
These combined tips can significantly extend the freshness of bananas and delay browning.
