Keep Them at Room Temperature: Bananas should be stored at room temperature. Avoid placing them in the refrigerator until they are fully ripe. Refrigerating unripe bananas can disrupt the ripening process and cause the peel to turn black.
Separate Them: Bananas release ethylene gas as they ripen, which can accelerate the ripening process of other fruits nearby. To prevent this, separate bananas from other fruits and store them in a cool, well-ventilated area.
Use a Banana Hanger or Hook: Hanging bananas on a banana hanger or hook can help air circulate around them, preventing them from ripening too quickly. This method also helps prevent bruising and keeps bananas off the countertop.
Wrap the Stems: To slow down the ripening process, you can wrap the stems of bananas with plastic wrap or aluminum foil. This helps trap the ethylene gas produced by the bananas, preventing it from reaching the rest of the fruit.
Store Them in a Fruit Bowl: If you don't have a banana hanger, you can store bananas in a fruit bowl on the countertop. Just make sure to keep them separate from other fruits to avoid accelerated ripening.
Refrigerate Ripe Bananas: Once bananas are fully ripe, you can prolong their shelf life by refrigerating them. The peel may turn brown in the refrigerator, but the fruit inside will remain fresh for a few more days.
Freeze Them: If you have bananas that are overripe and you can't eat them all in time, consider freezing them. Peel the bananas, cut them into chunks, and store them in an airtight container or freezer bag. Frozen bananas are perfect for smoothies, baking, or making banana ice cream.