Bananas are a great source of nutrition and are loved by people of all ages. They are an excellent source of potassium, vitamin C, and dietary fiber. However, bananas turning brown is a common problem that many of us face.

Brown bananas not only look unappealing but also tend to have a mushy texture and a sour taste, making them unappealing to eat.

If you’re tired of tossing out brown bananas and wasting money, you’ll be glad to know that there’s a secret trick to prevent your bananas from turning brown. Read on to learn more!.

What Causes Bananas to Turn Brown?

Before we dive into the secret trick to prevent your bananas from turning brown, let’s first understand why they turn brown in the first place.

Bananas contain an enzyme called polyphenol oxidase, which reacts with the oxygen in the air, causing the bananas to turn brown.

Other factors that contribute to bananas turning brown include:.

Exposure to heat
Exposure to cold
Bruising or damage to the banana’s skin

The Secret Trick to Prevent Bananas from Turning Brown

The secret to keeping your bananas from turning brown is to block the exposure to oxygen. When bananas are cut or peeled, they release a gas called ethylene, which accelerates the ripening process.

By blocking the exposure to oxygen, you can slow down the ripening process and keep your bananas fresh and yellow for longer.

: Here are 10 Secret Tricks to Prevent Bananas from Turning Brown

1. Separate the Bananas

One common mistake people make is leaving bananas in a bunch. When bananas are in a bunch, they tend to ripen faster as they are in close proximity to each other, releasing more ethylene gas. By separating your bananas, you can extend their shelf life.

2. Use Plastic Wrap

When you have a partially-used banana, use plastic wrap to cover the exposed area. This will prevent the banana from releasing more ethylene gas and help to slow down the ripening process.

3. Use Lemon Juice

Lemon juice contains ascorbic acid, which can not only prevent oxidation but can also help to slow down the ripening process. To use lemon juice, simply rub it onto the peeled or cut areas of the banana.

4. Use Vinegar

Vinegar is another option to prevent bananas from turning brown. Like lemon juice, vinegar is an acid that can slow down the oxidation process.

Mix ½ teaspoon of vinegar with 1 cup of water, and soak the bananas in the solution for around 5 minutes before drying and storing them.

5. Wrap the Stems

The stems of bananas are where the ethylene gas is most concentrated. By wrapping the stems in plastic wrap, you can prevent ethylene from escaping and slowing down the ripening process.

Note that you should only wrap the stems of a partially-used banana, as wrapping an entire bunch can trap moisture and create a breeding ground for bacteria.

6. Store Bananas Away from Other Fruits

When it comes to preventing bananas from turning brown, it’s not just about preventing ethylene gas from escaping but also about preventing it from coming in contact with other fruits.

Store bananas in a separate location to other fruits, to avoid cross-contamination and allow them to ripen at their own pace.

7. Refrigerate Your Bananas

Refrigerating your bananas can help to slow down the ripening process. However, bananas will turn brown if refrigerated before they are fully ripe.

To refrigerate your bananas, put them in the fruit drawer in your fridge or a plastic bag, while fully yellow but still firm. This will help them stay fresh for longer.

8. Freeze Your Bananas

If you have ripe bananas that you won’t eat in time, consider freezing them. Frozen bananas can be used in smoothies, banana bread, or as a healthy frozen snack. Make sure to peel the banana first and store them in a resealable freezer bag.

9. Use a Banana Hanger

A banana hanger is a simple tool that allows you to suspend your bananas in the air, away from other fruits. This can help to slow down the ripening process and keep your bananas fresh and yellow for longer.

10. Store Bananas in Paper Bags

Paper bags can also help to slow down the ripening process by blocking the exposure to oxygen. When placed in a paper bag, ethylene gas is trapped, and the bananas stay fresher for longer.

Note that you should only use paper bags and not plastic bags, as plastic bags can trap in moisture and promote bacterial growth.

Conclusion

Preventing bananas from turning brown doesn’t have to be difficult. By using these simple tricks and techniques, you can enjoy fresh and yellow bananas for longer.

Whether you store your bananas in a separate place to other fruits or wrap the stems in plastic wrap, you’ll be amazed at how easy it is to keep your bananas looking fresh and delicious.