Bananas liven up any kitchen with their sweetness and grab-and-go ease, but somehow, they always seem to go mushy or blacken overnight. When you get a brand new batch of bananas, excited about making a batch of smoothies or snacking on them during the day, only to see them go black by the end of the week. What is happening? The bananas, by producing ethylene gas, accelerate the ripening of other bananas. Do not worry, with simple changes in our daily routine, we can prevent bananas from going bad or turning black overnight, enjoying their golden goodness for weeks on end. For instance, storing bananas separately from other fruits and wrapping their stems in cling film can significantly slow down the release of ethylene gas and extend their freshness.





Simple ways to stop bananas from turning black quickly

• Separate the bananas: When you bring them home, separate them instead of keeping them in a bunch. This will slow the ripening process of the bananas by slowing the release of ethylene gas.

• Wrap the stems: Cover the top of the banana with cling film or aluminium foil. This will trap the ethylene gas and slow the ripening of the bananas.

• Hang them instead of a bowl: Use a hook to hang them if possible. This will improve air circulation and prevent bruising of the bananas.

• Keep them in a cool place: Keep the bananas at room temperature, away from the sun and heat (not near the stove or window).