Bananas are a go-to snack for many Brits. They’re cheap, healthy and easy to grab on the go. But they can also be frustrating. One day they’re fine, the next they’re bruised, brown and overripe. Many people don’t realise that bananas are highly sensitive to the way they’re stored.
Leaving them in the wrong spot or next to certain foods can make them spoil much faster. Even a sunny windowsill or a crowded fruit bowl could be enough to trigger what experts call "early ripening". Experts say bananas are easily affected by their environment, and there’s one common mistake that causes them to brown quicker than usual.
According to experts at Real Simple, bananas should never be stored next to apples, pears, avocados, or peaches.
The experts said: “Store bananas away from foods like apples, pears, avocados, and peaches, as these fruits release ethylene gas that can cause bananas to ripen more quickly.”
Instead, bananas should be kept on their own, away from heat and direct sunlight. Using a banana hanger or hook can also help stop bruising and allow air to circulate.
If your bananas are already ripe, moving them to the fridge can slow down further ripening. The skins may darken, but the fruit inside will stay fresh for longer.
For anyone with too many ripe bananas, freezing is another option.
Just peel and slice them, freeze on a tray, then transfer to a container or bag for later use.
Cut bananas turn brown quickly, but there’s a way to slow that too. Sprinkling them with lemon or pineapple juice lowers the pH and delays discolouration.
To store sliced bananas, wrap them tightly in cling film or put them in an airtight container in the fridge. They should stay fresh for three to four days.
Experts also suggest wrapping the stems of whole bananas in foil or plastic. This stops ethylene gas from spreading and helps slow ripening even further.
For more food storage hacks, click here.