There are many uses for ripe bananas—banana bread, frosted hummingbird cake, decadent banana chocolate chip cookies, and smoothies, just for starters. But not everything banana calls for a brown-speckled specimen. A perfect banana is ideal for topping oatmeal or an açaí bowl, pairing with peanut butter for a quick snack, or eating on its own.
What makes bananas turn brown? Ethylene gas. As they ripen, they release this gas, and
both the peel and the inside will start to turn brown. But there are techniques that can help slow down the browning of your bananas.
Here are some tips to keep your bananas from turning brown before eating.
Remove From the Plastic Bag
Bunches of bananas are often sold in plastic bags, but you’ll want to make sure to remove them when you get home. They will ripen faster if left in a bag because the ethylene gas accumulates in the bag.
Store On a Banana Hanger
Storing a bunch of bananas on a specific hanger will keep them from getting bruised, which can quicken browning.
Wrap Plastic Around The Crown
Ethylene gas is released from the stems of bananas, which is where the bunch is held together. Wrap some plastic wrap around the crown to slow the ripening process.
Avoid Sunlight & Heat
Sunlight and warm temperatures will cause bananas to ripen faster. Keep bananas in a cool, dark place.
Keep Away From Other Produce
Bananas aren’t the only fruits that release a lot of ethylene as they ripen. Apples, pears, potatoes, avocados, and tomatoes are some of the other types of produce that release a lot of ethylene gas. You’ll want to keep bananas away from them.
Once They’ve Ripened, Store In The Fridge
You don’t want to put them in the fridge until they’ve fully ripened, according to Chiquita. But once ripe, you can put bananas in the fridge to extend their life for one to two weeks.
And if all else fails and you’re left with brown bananas, check out our many recipes for ripe bananas, ranging from banana oatmeal cookies to banana pancakes.
