- Never store bananas in the plastic produce bags.
- Always store bananas at room temperature; never in the refrigerator.
- Wrap the stems of the bananas in plastic wrap. This will prevent ethylene gas which is produced naturally during the ripening process from reaching other parts of the banana causing them to ripen too quickly.
- Separate the bananas from the stem when you bring them home. Place them in a basket or on a plate on your counter individually.
- If you need to ripen bananas quickly for a recipe, place the amount needed in a brown paper bag.
- If you need to ripen the bananas in less than a day, place an apple in the bag with them.
- Or you could simply place the bananas near other ripened bananas in a bowl.
- Do not place bananas in direct sunlight.
- If you slice a banana to use in a fruit salad, you should sprinkle the slices with some fresh lemon juice to prevent the bananas from turning brown.
And if you have over-ripened bananas, you can freeze them to use at a later date. I love to freeze my bananas to use for banana bread, muffins or even smoothies. Simply peel the bananas and place them in a freezer-safe bag.
The next time you need bananas for a recipe, pull the desired number out of the bag, let them defrost and you’re good to go! If you’re going to use the frozen bananas for a smoothie, there’s no need to defrost. Just throw the frozen banana in the blender and process along with the other ingredients for your smoothie.