The whole world is obsessed with bananas. We have reached such a point of globalization and incredible logistics that we don’t bat an eyelid when we can get bananas in December in the middle of Alaska. However, keeping a bunch of bananas in perfect condition once we get home is not easy. When you least expect it, your favorite fruit has turned into a soft, dark mass that is only good for baking tasty banana bread. If you would like to eat your favorite fruit normally instead of in baked goods, there are some tricks to keep it ripe for longer.
The key is to understand the two natural enemies of bananas. And no, they’re not monkeys or toddlers.
The two arch enemies of bananas
The speed at which bananas soften and darken depends on two biological processes: ethylene (the invisible gas) and polyphenol oxidase PPO (the dark spots). Bananas are climacteric fruits, which means they continue to ripen even after being harvested. This process occurs thanks to ethylene gas, a natural hormone produced by the plant itself. The banana produces ethylene to signal the rest of the fruit to continue ripening at an accelerated rate.
On the other hand, the brown spots that appear on the surface are the result of a process called “enzymatic browning.” When the skin is bruised or broken, it releases polyphenol oxidase enzymes, which oxidize when they come into contact with oxygen in the air and create melanin. The result is a banana that is much browner or blacker than we expected.
The House Trick for Bananas
If ethylene is the main culprit behind the accelerated ripening of your bananas, the most effective solution is to slow down its release. The main point of ethylene release is the crown, also known as the stem that attaches the bananas to the bunch. To do this, we can start by separating the bananas individually.
Then we can take a piece of plastic wrap or aluminum foil and wrap each stem tightly. Although they may not look as pretty in the fruit bowl, this ensures that they don’t ripen as quickly and we can enjoy them for more days. If you use this trick, make sure the wrap is as tight as possible without squeezing the fruit. Although it may seem silly, by creating this physical barrier, we slow down the ethylene signal that radiates to the rest of the fruit. This does not stop ripening completely, but it does pause it and preserves the color and texture of the fruit for more days.
The second trick
If we want to avoid bruising bananas, we must combine the first trick with an optimal environment. To do this, we must avoid at all costs leaving bananas near a window where they receive direct sunlight, or near appliances that give off heat, such as decorations, stoves, and toasters. The best place to store them at home is in a cool, shaded corner of the pantry or on the countertop. It is best to keep them between 15°C and 21°C.
The golden rule for preventing browning is to avoid bruising. As we have already mentioned, each bruise is a wound that releases PPO enzymes, which accelerate browning. You can hang your bunch of bananas on a hook or place them in a bowl lined with a kitchen towel.
This prevents the bruising that occurs when bunches rest on a hard surface. At the risk of your friends laughing at you for giving your bananas the princess treatment, it’s a very valid solution to ensure they stay in good condition for longer.
A third point that many people don’t consider is that there are other fruits and vegetables that emit ethylene. If you put bananas together with these fruits and vegetables, they will be very susceptible to accelerated ripening. This is why most people will tell you to avoid putting bananas next to apples, avocados, peaches, and especially tomatoes. Store these fruits away from bananas, as they act as a ripening accelerator for the whole bunch.