How To Keep Bananas Fresh Longer

by / ⠀How-tos / December 4, 2013

Bananas aren’t as simple as they look. Maybe you buy them a little too green to give yourself a few extra days to eat them. But then, somewhere between that second banana and that last fifth banana they start ripening a little too quickly. Before you know it, you’re faced with the dread half yellow/half brown banana. Too ripe to eat, not ripe enough to bake with.

Did you know you can slow down this ripening process?

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Simply secure plastic wrap around the crown of that bunch of bananas. After each time you remove a banana, be sure to wrap them back up.  

Doing this will give you at least another three to four days of delicious non-brownness. 

Got another other fruit hacks? Feel free to leave them in the comments below!

Need some help in the kitchen? Check out our other how to’s!

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Amanda really wants to help you cook delicious foods and sustain a healthier lifestyle. When she’s not goofing around on Twitter she’s probably noshing on the pile of NatureBox snacks at her desk.

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  • Reply
    Donal Ure
    March 26, 2014 at 7:39 am

    If you simply separate the bananas so they are not touching each other they last still longer than wasting your Saran wrap.

  • Reply
    Unski
    March 27, 2014 at 11:54 am

    In fact bananas are on their sweetest when they start getting little dark spots on them. Sweet.

    • Reply
      Amanda Natividad
      March 27, 2014 at 4:46 pm

      That’s true! Bananas are delicious with the little dark spots, and sometimes even when they’re a bit on the green side (for that firmer texture)! 🙂

  • Reply
    Jack Willenbrink
    April 2, 2014 at 10:51 am

    that must be why Aldi puts them in bags.

  • Reply
    Jackie
    April 4, 2014 at 4:00 am

    It is so true that they can begin to look bad and still not be old enough to bake with. I baked several loaves of banana nut bread recently using bananas that had begun to look brown, but when I peeled them they had hardly a blemish and weren’t quite as sweet as I’d expected. The nut bread was just not as good as with older, sweeter bananas. We ate it, but usually I give some away as gifts. Not this time!

  • Reply
    Bob Holt
    May 19, 2014 at 5:18 am

    Several times we have put our bananas in the refrigerator and the skins will turn brown but inside the fruit is bright yellow and firm and not at all mushy or spoiled. It’s best to put them in some kind of see-thru wrapper so you can see them.

    • Reply
      Amanda Natividad
      June 2, 2014 at 11:41 pm

      Thanks for the tip, Bob!

  • Reply
    Smidger
    May 19, 2014 at 11:29 am

    I tried it with no difference in ripening.

  • Reply
    Muddy Valley
    May 24, 2014 at 2:50 pm

    Try keeping the crown in a bit of water. No wrap needed & will last longer.

    • Reply
      Amanda Natividad
      June 2, 2014 at 11:39 pm

      Interesting. Thanks for the tip!

  • Reply
    Todd Anderson
    May 26, 2014 at 2:22 am

    Throw a couple pieces of carrot in a sealed plastic bag with sliced apples to keep the apples from turning brown.

    • Reply
      Amanda Natividad
      June 2, 2014 at 11:38 pm

      We weren’t familiar with that tip, so that’s super helpful. Thanks, Todd!

  • Reply
    Diane
    May 27, 2014 at 9:00 pm

    Also, if they become too ripe to eat but you’re not ready to bake, toss ’em in the freezer. The skins will really turn black but they’ll stay sweet inside and make the best banana bread. yum!

    • Reply
      Amanda Natividad
      June 2, 2014 at 11:38 pm

      You’re totally right! Thanks for the tip, Diane!

  • Reply
    dan
    May 28, 2014 at 5:07 am

    You can separate bananas so they are not touching each other and this will add at least 3-4 days preventing them from browning.

    • Reply
      Amanda Natividad
      June 2, 2014 at 11:37 pm

      That’s a great tip! Thanks, Dan!

      -Amanda, NatureBox Editor

  • Reply
    jon
    January 4, 2018 at 9:32 pm

    Yes, separate and elevate off the counter to allow for maximum air circulation around the bananas. This helps to dissipate the ethylene gas and heat that speed up ripeneing.
    https://www.pinterest.com/jonathanselsick/bananarest/

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