4 Easy Ways to Stop Bananas From Browning
If you hate the brown spots like me, here are simple ways to stretch out the ripe life of your bananas.
Over the weekend I had to throw away bananas that turned too brown my liking. For some odd reason whenever I get banana’s from the grocery store it seems like they are green and inedible for days and then they quickly become brown. It’s like there’s this small window of edibility that I can’t seem to effectively plan for.
So I did some digging on how I can extend the life of my bananas, keep them ripe and fresh for a bit longer. This is what MSN/Popsugar recommends.
Mix Up Your Bag. As a preventative measure, make sure to buy a few yellow bananas that are ready to eat as well as a few very green bananas that still need time to ripen.
Block Out Light. To preserve your bananas that are already ripe, simply place a kitchen towel over the ones that you don’t want to ripen anymore. By protecting the bananas from natural sunlight, it ups their shelf life by a few more days.
Keep Them Separate. Another tip is to be sure that the bananas are separated from other produce. I used to rest my avocados on top of the bananas and found that it only made both the bananas and avocados ripen faster.
Use Saran Wrap. Finally, placing saran wrap around the stem of the cluster of bananas helps keep them fresher longer. Some stores may already do this, but if not, a quick wrap should do the trick!
