Kamal Ghorui
Bananas liven up any kitchen with their sweetness and grab-and-go ease, but somehow, they always seem to go mushy or blacken overnight. When you get a brand new batch of bananas, excited about making a batch of smoothies or snacking on them during the day, only to see them go black by the end of the week. What is happening? The bananas, by producing ethylene gas, accelerate the ripening of other bananas. Do not worry, with simple changes in our daily routine, we can prevent bananas from going bad or turning black overnight, enjoying their golden goodness for weeks on end.
Simple ways to stop bananas from turning black quickly
- Separate the bananas: When you bring them home, separate them instead of keeping them in a bunch. This will slow the ripening process of the bananas by slowing the release of ethylene gas.
- Wrap the stems: Cover the top of the banana with cling film or aluminium foil. This will trap the ethylene gas and slow the ripening of the bananas.
- Hang them instead of a bowl: Use a hook to hang them if possible. This will improve air circulation and prevent bruising of the bananas.
- Keep them in a cool place: Keep the bananas at room temperature, away from the sun and heat (not near the stove or window).
Easy ways to stop bananas from turning black
- Use lemon juice for cut bananas: If the bananas are cut into slices, lemon juice should be used. This prevents the bananas from turning brown.
- Refrigerate at the right time: Bananas should always be refrigerated when they are already yellow. The skin may change colour, but the bananas will stay fresh for a long time.
- Avoid other fruits: Apples and tomatoes also give off ethylene gas. Bananas should always be kept away from these fruits.
What to do with extra or overripe bananas
- Freeze them: Peel, slice, and freeze bananas. They’re great later for smoothies or baking.
- Use them in recipes: Overripe bananas are perfect for banana bread, pancakes, or muffins.
Why these tips work
This is because bananas continue to ripen even after being picked. Heat, moisture, and gas all contribute to faster ripening. If you reduce these factors, you can store them for up to two to three weeks.
Everyday tips to remember
- Buy bananas with slightly green tips
- Eat the ripest ones first
- Store them in a cool, dry place
