Bananas can go ripe , and thenveryripe , incredibly quickly . Thankfully , overripe banana can be used to make tasty dainty likebanana bread . But if you want to make the most of your bananas , buy them when they ’re still green , store them at room temperature or cooler , and use the crown below .
1. Wrap the banana stems in plastic.
Bananas unfreeze ethylene gas , which accelerates theripening outgrowth , from their stems . enwrap the stems in credit card slows the release of ethylene . you may eithercloak the stemsof your bananas when they ’re in a clustering or , if you want to slow up the acquittance of ethene even further , wrap the root of each individual yield .
2. Hang bananas from a banana hook.
This both prevents bruising and allows for oxygen to flowaround the bananas , which keeps ethene gas from gathering around the yield .
3. Keep bananas away from other fruits.
You should also store your unripe bananasawayfrom other fruits like avocados , apples , pears , and tomato plant , which also produce ethene . When stash away all together , these fruits ripen and go badly quickly . ( If you necessitate to chop-chop mature an aguacate , though , you’re able to throw it in a newspaper bag with a mature banana or apple to speed up the process . The more you eff ! )
4. When they’re ripe, put your bananas in the fridge.
The skin might release brownish , but thanks to thecool temperature of your electric refrigerator , the banana tree inwardly will still be good to eat on for a couplet of days .
5. Coat banana slices with citrus.
Coating your banana tree slices with a layer of a citrous fruit juice — whether it be lemon , quicklime , or orange — will keep them fresh for longer . The acid in the citrusslowsoxidation . Then , store the banana pieces in the fridge in an airtight container to serve afterwards . ( you’re able to also freeze down the slash to make smoothies orbanana trash cream ! )
