It might seem obvious to store bananas in a fruit bowl, but it’s actually one of the worst places to keep them in your kitchen. Many fruits produce a growth hormone called ethylene gas, which helps them ripen and become sweet but will cause fruit to spoil quickly if too much is stored together. It’s best to keep bananas on a kitchen countertop separated from other fruits as they produce a high amount of ethylene gas. However, they will still spoil after only a few days when kept next to other bananas.
Rose Reisman, a chef and cookbook author, has shared a simple method to keep bananas fresh for much longer. She suggests wrapping each banana individually in clingfilm. This method prevents the ethylene gas from penetrating the banana, slowing down the ripening process.
Rose explains that bananas produce ethylene gas through the stem. Wrapping the stem in clingfilm creates a barrier that contains the gas at the source and prevents it from affecting the rest of the bananas. This will greatly slow down the ripening process and help extend a banana’s shelf life by several days. She recommends keeping the clingfilm on until you are ready to eat the banana, which will keep it looking good and tasting great for about four or five days.
In Rose’s comment section, many people praised the storage method, sharing their positive experiences. One user wrote, “It does work! Great advice,” while another commented, “I’ve been doing this for years and it keeps them fresh.” Others shared that using aluminum foil works similarly to clingfilm.
Richard, another user, shared a tip for using ripe bananas. He suggests slicing them and freezing them on a tray or plate. Once frozen, store the slices in a sealed bag and keep them in the freezer. You can add these frozen banana slices to your oatmeal or other dishes. This method helps reduce food waste and ensures you can still enjoy your bananas even after they ripen.
