Bananas won't go brown and stay fresh for 2 weeks with chef's storage tip

Bananas are a staple in many kitchens, providing a convenient snack or speedy breakfast option. Yet, improper storage of this fruit can quickly transform firm bananas into a brown, mushy mess. While it might appear sensible to keep bananas in a fruit bowl, this is in fact the worst location for them to be stored. Understanding the proper storage method can help preserve their freshness for weeks.

Most fruits release ethylene gas, a plant hormone responsible for triggering the ripening process. When excessive amounts of fruit are kept together, the build-up of this gas can cause everything to deteriorate quickly.

How to keep bananas fresh

Rachel Sherwood, a chef and founder of Impressions At Home, recommends that the optimal place to store ripe bananas is in the fridge, as this reduces the production of ethylene gas, reports the Express .

Rachel advised: "The more yellow you see, the riper the banana is. Once bananas are ripe, place them in the produce drawer of your refrigerator. "Refrigeration slows the ripening process considerably but does not stop it. The peel will continue to turn brown, but the fruit will stay fresh and firm for one to two weeks."

There is a widespread belief that bananas should not be refrigerated, as the cold causes their peel to turn black. Nevertheless, while the peel may darken in colour, the flesh inside stays yellow and soft, remaining perfectly suitable for consumption for an extended period. Only refrigerate yellow bananas, as green bananas will not ripen correctly at cold temperatures, resulting in a loss of taste. Rachel pointed out: "Green bananas are not quite ripe and will keep the longest and ripen slowly at room temperature on the counter. "To speed the process, place them in a brown paper bag, add an apple or tomato to the bag to speed the process even further."

Should you have a banana on your worktop that is just starting to develop brown patches, it can still be transferred to the fridge, though it can also be frozen or used for making banana bread. That said, fully brown bananas ought not to be refrigerated as this will turn the peel mushy, rendering them unappetising to consume. Rachel added: "If the banana has more brown or black than yellow on the peel then it is overripe and can still perfectly be used in baking applications."

The optimal approach to storing bananas is to initially keep them at room temperature on the kitchen worktop, separate from a fruit bowl, while they remain green, before transferring them to the fridge once they turn yellow to preserve their freshness for up to two weeks longer. That said, fully brown bananas ought not to be refrigerated as this will turn the peel mushy, rendering them unappetising to consume.

Rachel added: "If the banana has more brown or black than yellow on the peel then it is overripe and can still perfectly be used in baking applications." To keep bananas at their freshest for as long as possible, store them at room temperature on the kitchen counter — away from a fruit bowl — while they are still green, then transfer them to the fridge once they ripen to yellow, which can extend their freshness by up to a fortnight.