Bananas are hit or miss. Sometimes they’re too green, sometimes they’re too brown, and sometimes they’re the wrong amount of speckled or an imperfect shade of yellow. They come with a very small window of opportunity to enjoy in perfection. So, how can we avoid the annoyance of old bananas that simply do not taste great?
The answer is plastic wrap! At least, it’s a great way to get started. When we wrap our bananas in plastic, this prevents ethylene gas from escaping. When this gas is released, the bananas start to ripen. If you re-wrap the bananas every time you take one, they are bound to stay fresh for a longer period of time. In addition to wrapping them up, you’ll also want to make sure that your bananas stay bunched up.
The bananas that stay together are going to remain fresher for a much longer period of time. To prevent bruises from setting in, bananas should be hung up rather than stored on in a fruit bowl. The ethylene gas is also released through the stems so if these stems are not wrapped up, the ripening process is going to be sped up. Be sure to wrap up the entire banana before putting them back!
Finally, bananas must always be stored at room temperature (not in the fridge!). Chiquita Banana experts agree that we cannot fall into the trap of thinking that the fridge is the best place for storage or we will expedite the ripening process.
Of course, we are always going to have moments where we cannot keep the bananas ripe. When we are looking to get the most out of the bananas that are already overripe, there are a number of methods that work well. If your bananas are past the point where you are willing to consume them, there is no reason to fret because this is your chance to whip up some banana bread.