It is one of the most widely consumed fruits, but also one of the fastest to spoil. Storing them incorrectly accelerates the natural ripening process and can ruin them in a matter of days.
If you bought bananas and they turned black or too soft shortly after, you are probably storing them in an unsuitable place.
Although many believe that neither the cupboard nor the refrigerator are recommended places to keep them fresh for longer, this is not the case.
Ideally, they should be kept in a cool environment with good air circulation and away from other fruits that release gases. There are also some simple home tricks that can help extend their shelf life without refrigeration.
How to best preserve bananas
- Hang them on a special rack or hook: keeping bananas suspended prevents them from being crushed or bruised, which accelerates ripening. It also improves air circulation around the fruit.
- Separate them from other fruits: especially apples, pears, and avocados, as they release ethylene, a natural gas that accelerates the ripening process of bananas.
- Avoid leaving them in the refrigerator if they are green: the cold stops ripening but changes the texture and darkens the skin. It is only advisable to refrigerate them when they are ripe and you want to extend their consumption by a few days.
- Wrap the ends (where they are joined): using cling film or aluminium foil in this area can delay the release of the ethylene they naturally produce.
- Store them in a cool, dry place: away from direct sunlight, the oven or sources of heat. The ideal temperature is between 12°C and 20°C, such as on a counter away from the kitchen or even in a basket on the table.
