Wrap the banana stems in plastic wrap or aluminum foil. This slows down the release of ethylene gas, which causes ripening.
Store bananas away from other fruits like apples and avocados, which emit ethylene gas and speed up ripening.
Hanging bananas reduces pressure points and prevents bruising, which leads to browning.
If you’ve sliced bananas, brush them with lemon juice or pineapple juice to slow down oxidation.
Once bananas are ripe, put them in the fridge. The peel may darken, but the inside stays fresh longer.
Keep green bananas at room temperature until they ripen. Don’t refrigerate them too early or they’ll stay unripe.
Peel and freeze bananas for smoothies, baking, or snacks. Freezing halts the ripening process completely.