Stop Bananas From Ripening Too Soon

October 23, 2015 9 Comments


How to Keep Bananas from Over Ripening

How To Keep Bananas From Over Ripening

In our house there are always bananas on hand for banana pancakes, fruit bowls, smoothies or a topping on cereal and granola. Most likely by the end of the week there are a couple of over ripe, brown bananas no one wants to eat so they just sit there.

Lucky for us, my wife makes great banana bread and banana muffins so these bananas go into the refrigerator until my wife finds time to bake. But now, we are banana-less until someone shops for more. No problem, but wouldn’t it be nice if we could get a longer shelf life for these over ripening bananas?



Tips For Keeping Bananas Longer

This week we learned a simple tip for keeping bananas from ripening too quickly before we can use them up. All it takes is a little plastic wrap at the top of the bunch.

The bananas in the photo above were purchased 5 day earlier and although you can see them starting to spot, by now those spots would be much larger and the skin turning brown.  I need to do a test and see how many days I can keep them this way before they become overripe.

The reason this technique works is when bananas ripen, they produce ethylene gas naturally, which controls enzymatic browning and it is this gas that prematurely ripens the rest of the banana. The plastic wrap helps prevent the ethylene gas from reaching the rest of the banana and slows down ripening.

If you separate the bananas from the bunch and wrap the stems in plastic wrap, they will last even longer. I have been told if you wrap the entire bananas individually with plastic wrap, the process is really slowed down but I don’t see that as being a viable solution.

Try It Yourself

So next time you purchase a bunch of bananas and you want to keep them from ripening too quickly, wrap the cut end of the bunch with some plastic wrap and see if it works for you.

Let me know your results and if you have any other tips for preventing browning, please share below.


Last modified on Tue 27 October 2015 11:46 am

Filed in: Tips and Facts

Comments (9)

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  1. Matt says:

    Wrapping the stems in plastic traps the gasses, and this method actually makes the bananas ripen faster by keeping the gasses closer to the banana. I have tested this multiple times since we tried your method one time, and the next day our bananas were much riper than usual. To test, we purchased several large bunches and split them in half. One half were wrapped in plastic as suggested, the other half were unwrapped. The wrapped halves of bunches ripened twice as fast every time. The best method we have found is to separate each banana and store them in a hanging basket to get plenty of fresh air.

    • Hey Matt, thanks for sharing your experience but we had the exact opposite results and find the bananas last much longer when we wrap just the bottom of the stems. I’ll be interested in hearing from other home cooks and see what their experiences are. Your method of separating each banana sounds like a great idea too. I’ll have to give it a try but unfortunately we don’t have a hanging basket to store them.

  2. Terry says:

    I accidentally discovered that if you just leave bananas in a plastic bag they don’t ripen as fast. I left some in a bag for about three days & they looked like bananas that had been hanging on banana stand overnight. No need to take the time to wrap individual stems!

  3. josseph lopez says:

    I found that if I use those green bags “Debbie ?)I can store bananas
    up to one week I tried aluminum foil it didn’t work I’ll try plastic wrap
    next time

  4. Katherine says:

    Wow this is a very helpful blog post. I love bananas!!! So every tip is useful for me.
    I have a lot of video tutorials about fruit stuff too and I would love it if you would come over and check it out and let me know what you think.

  5. Shane Locke says:

    So you are saying that wrapping just the stems does work right???

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