We are on a big banana kick in our house these days. I love them sliced with a little peanut butter on half an English Muffin. It gives me just enough energy to get through my morning workouts. My girls love bananas on their cereal and my husband makes pancakes on the weekends for the little ladies so bananas are usually mashed up inside or chopped up on top.
But the one thing I hate about bananas is that they always seem to go bad so fast! Here is what my kitchen counter looked like this morning and I just bought those bananas 2 days ago!
So I Googled around a bit and found some tips to keep your bananas fresh for longer:
- Separate the bananas when you get home and that should make a big difference.
- Once the bananas hit perfect ripeness on your counter, pop them in a paper bag and put them in the fridge. Hopefully you get a few extra days of life out of them. (Note: the peel will turn black but the banana itself will be fine.)
- You can also look to buy bananas that are slightly green at the ends- those are not quite ripe yet so you have a few extra days.
- Don’t store your bananas with apples or tomatoes- the gases from those fruits make bananas go bad faster.
- Place your bananas in a tight plastic bag and keep them room temperature. A produce bag is perfect.
So those are some tips to keep your bananas looking great. Once your bananas start to get mushy like mine are above, you can just peel them and slice (or keep them whole) and pop into a freezer bag. They work perfectly for pancakes, smoothies, muffins, banana bread etc…
I learned the hard way not to freeze them in the peel because it is near impossible to get that peel off once it is frozen.
I think I might separate my next bunch of bananas in half and test these methods to see if they make a difference.
**If you are interested in more tips you can read how to pick the best cherries here.