Last Updated on September 14, 2022 by Ellen Christian
Are you looking for easy ways to make bananas last longer? Find out how to slow banana ripening with these simple tips.
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If you’re like me, you buy these every week at the grocery store. You have great intentions. After all, they are high in potassium and they’re good for you.
You and the kids should be eating them regularly. But, by the middle of the week, you start to notice that you’re not using them up as quickly as you should be. And, they’re starting to get brown.
Make Bananas Last Longer
So, how can you make bananas last longer? I don’t want to buy them when they’re green at the grocery store because then we cannot eat them.
But, I don’t want them to go brown before can eat them all. Just why do they turn brown, to begin with? High amounts of ethylene turn the yellow skins brown. That’s because they have an enzyme called polyphenol oxidase that reacts with oxygen.
So, if you’d like to make them last a bit longer so your family can enjoy them, just follow a few of these simple tips. And, if you do need to use them up once they are soft, scroll to the end for a few of my favorite recipes.
How to slow down banana ripening
Wrap the Stems
Bananas release ethylene from the stems. This ethylene causes the yellow skin to get brown spots. If you wrap the stems individually in plastic wrap, you can slow down the release of ethylene which will make them last longer.
Does putting bananas in the fridge make them last longer? This causes the peels to turn black. Instead, store them on the counter in the kitchen or in the pantry to keep the yellow color.
If you don’t mind the black skin, you can store them in the refrigerator to slow down the ripening process. The inside will still be fine. It’s only the peels that turn dark.
Hang your bananas on a hanger to keep them off the counter and avoid bruising. Bananas that get bruised are more likely to turn brown than bananas that are not.
Just place the hanger in an out of the way spot on the counter. This way they will be fresh and easy to grab when you want them. And, they will ripen more slowly.
As vegetables and fruits ripen, they release gas. This gas can cause other vegetables and fruits, including bananas, to ripen more quickly as well. Store them away from other fruits and vegetables.
If you’re wondering how to preserve bananas after cutting, you can dip them in lemon juice to prevent browning. If you want to store them long term, you can place them in the freezer. But, they will be mushy when they defrost.
They are still perfectly good to bake with or to use in your smoothie. But, you probably won’t want to eat them fresh at this point.
Of course, eventually, they will become brown and soft. It’s part of the ripening process and can only be delayed for so long.
Once they become too soft, you can use them in a few of these recipes. I often keep a few in the freezer so they are soft when I need them to cook with.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.