How To Keep Bananas From Over Ripening
In our house there are always bananas on hand for banana pancakes, fruit bowls, smoothies or a topping on cereal and granola. Most likely by the end of the week there are a couple of over ripe, brown bananas no one wants to eat so they just sit there.
Lucky for us, my wife makes great banana bread and banana muffins so these bananas go into the refrigerator until my wife finds time to bake. But now, we are banana-less until someone shops for more. No problem, but wouldn’t it be nice if we could get a longer shelf life for these over ripening bananas?
Tips For Keeping Bananas Longer
This week we learned a simple tip for keeping bananas from ripening too quickly before we can use them up. All it takes is a little plastic wrap at the top of the bunch.
The bananas in the photo above were purchased 5 day earlier and although you can see them starting to spot, by now those spots would be much larger and the skin turning brown. I need to do a test and see how many days I can keep them this way before they become overripe.
The reason this technique works is when bananas ripen, they produce ethylene gas naturally, which controls enzymatic browning and it is this gas that prematurely ripens the rest of the banana. The plastic wrap helps prevent the ethylene gas from reaching the rest of the banana and slows down ripening.
If you separate the bananas from the bunch and wrap the stems in plastic wrap, they will last even longer. I have been told if you wrap the entire bananas individually with plastic wrap, the process is really slowed down but I don’t see that as being a viable solution.
Try It Yourself
So next time you purchase a bunch of bananas and you want to keep them from ripening too quickly, wrap the cut end of the bunch with some plastic wrap and see if it works for you.
Let me know your results and if you have any other tips for preventing browning, please share below.