Bananas, if bought ripe, typically have a short shelf-life of two to three days.
If purchased green, they may last a bit longer, but there’s a risk they won’t ripen properly if too green. The fruit’s skin can bruise easily, affecting the quality and shelf-life of the banana inside. However, experts have shared tips on how to extend a banana’s life up to 10 days.
Many Brits store their bananas on the kitchen counter or in a fruit bowl for freshness. But according to Kate Hall, food expert and founder of The Full Freezer, keeping them in the fridge once ripened can extend their use-by date by up to 10 days. She added: “If bananas are past the point of us wanting to eat them, you can peel them and then freeze them.”
Frozen bananas can be used directly in pancakes, smoothies, or even turned into ice cream. Professional baker and chef Sarah Bridenstine said bananas have unique storage needs, reports the Express.
She advised: “To speed up the ripening of green bananas, bag them up. The gases they emit will work their magic. Once they’re perfectly cool, keep them cool to slow down over-ripening. Fridge them once they’re ripe to halt the blackening.”
“The insides will still be sweet. Bananas release crazy amounts of gas that can prematurely ripen nearby fruit so store them separately. If you have overripe bananas, you have a baking jackpot. You can make bread, smoothies or even sugar, don’t toss them.”
Other fruits with a fleeting shelf life like strawberries and blueberries should be stored in the right containers with ventilation to prevent moisture build-up.
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