To keep bananas fresh for as long as possible, it is best to store them in a cool place around 12°C (54°F), away from direct sunlight and other fruits that produce ethylene gas, such as apples and avocados, which accelerate ripening. Wrapping the stems of the bananas in plastic wrap can trap the ethylene gas emitted at the stems and slow down the ripening process. When bananas are ripe, storing them in the refrigerator is also effective, though the skin may turn brown without affecting the taste. For cut bananas, sprinkling lemon or pineapple juice and storing them in an airtight container helps prevent browning. Additionally, bananas should be kept in open air, ideally hung to avoid bruising rather than in enclosed containers or bags. For longer storage, ripe bananas can be peeled, sliced or pureed, then frozen for up to six weeks to be used later in smoothies or baking. Key tips:
- Store bananas at about 12°C, cool but not refrigerated until ripe.
- Wrap stems tightly in plastic wrap to slow ripening.
- Keep bananas away from ethylene-producing fruits.
- Store ripe bananas in the fridge; skin may brown but fruit stays good.
- Use lemon juice on cut bananas to prevent browning.
- Do not store bananas in plastic bags or enclosed containers.
- For long-term storage, freeze peeled bananas.
These combined methods help keep bananas fresher longer and reduce waste from overripening and bruising.