How to Store Bananas So They Don't Turn Brown

Bananas have been known and loved since our first years on the planet, being portable, convenient, and malleable in a ton of recipes. Yet these potassium powerhouses are constant little bullies in the kitchen – they are their own masters, ripening whenever they feel like it, and releasing enough ethylene to take down anything near it in the process.

So, is there any way to keep bananas fresh, yellow, and delicious for longer? With a couple of tips in mind, the answer is yes.

Where Is the Best Place to Store Bananas?

Where you choose to store your bananas completely depends on the ones you bought. If they're still green, don't put them in the fridge. The dry, cool atmosphere slows down the ripening process, so green bananas likely won't progress beyond that. Room temperature would be the choice here, away from direct sunlight. Just remember, cool + dry = perfect.

Bananas that are already ripe should be placed in the fridge right away in an attempt to halt their decay and eke out a few extra days with them.

No matter what, the best thing to do to keep bananas fresh longer is to wrap the stems in plastic. The stems produce the ethylene gas that ripens the fruit (and anything around it). The plastic will act as a barrier to contain the gas and extend the longevity of the fruit. You can use a bag, wrapped around and secured with something like a rubber band, but it's best to try a little plastic wrap.

Get the recipe: The Best Banana Pudding

How to Store Bananas in the Fridge

You'll want your bananas to be perfectly ripe when you place them in the fridge. The peel will still turn brown in there, but the inside will remain untouched and tasty. Leave the bananas to their own devices - don't put them in a storage container, since trapping the gas they produce will only speed up ripening, negating the use of the fridge entirely.

Don't use the fridge for unripe bananas. It will completely halt the fruit's capability to ripen, and the peel will turn black. What's more, underripe bananas may not regain the capacity to resume ripening after being removed from the fridge.

Conversely, a banana already brown won't be saved by a fridge stay. It'll just get mushy faster. If you have brown bananas, hopefully you're in the mood for banana bread, because you'll need to get baking.

Storing at Room Temperature on the Counter

Storing bananas at room temperature is a fine thing to do, but if you do it often, invest in a hook – they make lovely ones for under cabinets or as a part of free-standing fruit baskets. A hook prevents the fruit from bruising, which can expedite rotting.

Direct sunlight and its heat also expedite things. The ideal storage temperature for bananas is around 54 degrees F. Room temperature is fine, but the warm kitchen certainly isn't ideal.

Bananas don't belong in the fruit bowl. Other ethylene-producing fruit like apples, pears, peaches, melons, kiwi, and avocados will only speed up their decay. And we all know bananas produce enough of this ripening gas on their own - the last thing they need is help.

How to Freeze Bananas

Not only is it possible to freeze bananas, it's a great idea! The fruit freezes exceptionally well and makes a welcome snack on its own, dipped into chocolate for a healthier dessert, or blended into smoothies.

Be sure to only freeze ripe bananas in their sweet spot of flavor and texture without being mushy. Peel and slice the bananas, place them in a single layer on a parchment-lined baking sheet, and freeze them that way, before piling them in zip-top bags for storage. This will keep the bananas from clumping together in the freezer. Don't forget to label and date the bags.

You can also puree your bananas and pour it into an ice cube tray. Once frozen, transfer the cubes to a zip-top bag, remove as much air as possible, seal and label. This puree is great in smoothies and for making ice cream, and would be delicious defrosted and folded into pancake batter.

How to Use Brown Bananas

Since a mashed banana can be used in many baked goods and yummy treats, bad bananas should be looked at as more of a blessing than a sadness. The most obvious and popular use for a banana going bad is banana bread, but there's also muffins, cookies, pancakes or waffles, bananas foster, and oatmeal.

How to Tell If Bananas Have Gone Bad

As bananas ripen and subsequently decay, they get sweeter, softer, and much more aromatic — they also turn brown. But just brown doesn't necessarily equal bad. They may be unappealing to look at, but as long as they're not mushy, mealy, or moldy, you're good to go.

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