11 Easy Ways to Keep Bananas Fresh & Prevent Browning

Buy bananas while they’re slightly green.

Green bananas take longer to ripen and go bad. Chef Woodward says, “I recommend buying [bananas when they’re] greener, especially if you don’t need them right away.” They’ll continue to ripen over the next few days, so you’ll have more time to enjoy them! Don’t forget that you can buy bananas from separate bunches. Try buying 2 yellow bananas to eat right away, 2-3 yellow-green bananas, and 2-3 that are completely green. That way, you have a perfectly ripe banana every day. Meet the wikiHow Expert Chef Jeff Woodward is a private chef and the owner of The Rogue Chef in Branson, MO. His celebrity clients include Justin Timberlake, Peyton Manning, Mark Wahlberg, and the Harlem Globetrotters.

Wrap the stems in foil or plastic wrap.

Foil and plastic wrap trap gases that ripen bananas. Bananas continue to ripen after you buy them. Once you get home, secure a large piece of aluminum foil or plastic wrap around the tops of the stems. This will slow the release of ethylene gas, so your bananas will stay fresh for a longer time than usual. You can either wrap the stems of the entire bunch, or separate the bananas to wrap them individually. If your bananas already came with plastic wrap around the stems, leave it on until you’re ready to eat them.

Separate the bananas from the bunch.

Keeping bananas together makes them ripen faster. The ethylene gas released by bananas can cause others in the bunch to turn brown and go bad more quickly. As soon as you bring a bunch of bananas home, break them off of the stem and keep them away from each other when you’re storing them. Bananas turn brown because the starch is turning to sugar. “As bananas ripen, they produce ethylene gas, a natural plant hormone. This triggers the changes in color—from green to yellow to brown, and eventually black. Once the banana is peeled or damaged (this can happen during the normal process of getting bananas from the tree to the grocery store), oxygen gets in and triggers a chemical reaction. The enzyme polyphenol oxidase (PPO) reacts with phenolic compounds in the banana. It sounds scientific and complicated, but it is all natural," explains Chef Woodward.”

Store bananas in a cool spot away from sunlight.

Bananas turn brown faster in warm, sunny spots. Chef Woodward says, “Keeping [bananas] refrigerated or in a dark, cool area of the kitchen [will] make them last longer.” Store your bananas in a cool, dry area that stays around 54 °F (12 °C). Make sure the spot doesn’t get any direct sunlight during the day because the sun could cause them to ripen faster before you have a chance to eat them. Rather than keeping bananas in your kitchen, you may have more luck storing them in a pantry closet or your basement.

Leave bananas in an airtight container.

A plastic bag or resealable container can trap in freshness. Separate the bananas from the bunch, and keep each one in a small resealable bag or plastic container. Seal the container tightly and leave it out at room temperature until you’re ready to eat the banana. Because the bananas aren’t exposed to fresh air, the fruit releases ethylene gas more slowly. Bananas stored in an airtight container usually last for around 6-7 days before they start going bad. There’s some debate on whether storing bananas in a bag or container actually keeps them fresh. Some sources say that the trapped gases can make bananas ripen faster, so it’s better to leave them out.

Try hanging bananas on a hook.

Hanging bananas imitates how they grow in nature. If you opt to keep your bananas together in a bunch, hang the stems from a banana hook. When you hang bananas, they’re less likely to press against each other and turn brown so you’re able to enjoy them for a few days longer. Try hanging your bananas after wrapping the stems in plastic wrap or foil to keep them fresh for even longer at home.

Keep bananas away from other fruit.

Other ripening fruits release gases that turn bananas brown. Other fruits, such as apples, avocados, and peaches, also produce ethylene gas when they’re ripe. Try to position your bananas a few feet away from other fruit bowls you have out so your bananas stay fresh. Other fruits to avoid storing bananas with include cantaloupe, kiwi, pears, peppers, and tomatoes.

Handle the bananas gently.

Bananas ripen more quickly when they’re bruised. “Once the banana is peeled or damaged (this can happen during the normal process of getting bananas to the tree to the grocery store), oxygen gets in and triggers a chemical reaction [that causes the banana to turn brown],” says Chef Woodward. Avoid jostling the bananas around too much after you buy them so the peels stay yellow and undamaged.

Put ripe bananas in the fridge.

Bananas stop ripening once they’re refrigerated. If your bananas are already yellow and you don’t want them softening, stick them in your fridge. The cool temperatures stop the fruit from producing ethylene gas, so even though the peel may continue to darken, your bananas will stay ripe and firm. Refrigerating bananas helps keep them fresh for an extra 1-2 weeks.

Freeze bananas to use in recipes later.

Frozen bananas stay ripe, but have a different texture. When your bananas are already ripe and about to turn brown, peel them and slice them into smaller pieces. Place them in a single layer on a baking sheet and freeze them for a few hours. Then, transfer the frozen pieces into an airtight container and place it back in your freezer. Frozen bananas are usually best if you use them within 3 months. Use frozen bananas to make a smoothie with other fruit pieces, like blueberries or strawberries. Defrost the bananas in your fridge so they’re completely thawed before using them to make banana bread or other baked goods.

Sprinkle peeled banana pieces with lemon juice.

Acidic lemon juice prevents bananas from breaking down. The acid in lemon juice kills the enzymes that ripen bananas, and it prevents the pieces from browning. Simply sprinkle or toss the peeled banana pieces in the liquid and place them in an airtight container in your fridge. Bananas coated in lemon juice will stay fresh for up to 4 days. Alternatively, you can also use lime juice, pineapple juice, or vinegar instead of lemon juice. If you don’t like the added citrus or vinegar flavor, rinse the banana pieces with fresh water before serving them again.