How do you keep your bananas from ripening too fast? I have never found anything that has worked for me. I wind up making banana bread to use up my over-ripe bananas. I like cutting up 1/2 a banana to put on my oatmeal (with strawberries, blueberries and raspberries) every morning. I put the other 1/2 banana in the refrigerator, and it's okay for the next day. However, when I put my bananas on the counter, they ripen within a day. Then I may put them in the refrigerator, but they seem to continue ripening in the refrigerator, and the skins turn black.
Do you have any good solutions?
I always put mine in the refrigerator, as I prefer a more green banana, and the skins may turn black, but the banana fruit will ripen more slowly, and will last a week or more, for me.............
"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
i make sure i buy them very green AND i keep them all together and connected. in my family we have different people who enjoy them at different stages of ripeness, so pretty much nothing goes to waste. i have also frozen overripe ones to use in recipes. i prefer to eat them when they are still slightly green and a bit firmer, but my son loves them when they are more on the mushy side, but not too brown inside. i never put them in the refrigerator. they stay in a basket in my bay window in the kitchen where it is slightly cool this time of the year.
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Buy at COSTCO! Ugh! I bought these at COSTCO on Thursday morning. They have been in my kitchen (full light) on a hook and look the same green color. Ugh! Again! I hate COSTCO bananas because they are picked so early but they are so much cheaper than other bananas. I will just pay up next time!
The bananas I bought are from Costco also. They are so cheap, and I got so many of them in a bunch. They ripened the next day after I bought them, and now they are over-ripe and in the refrigerator waiting for me to make banana bread.
To slow down ripening, separate them from each other.
I buy them as green as I can and only purchase two or three at a time. I also like them without brown spots. I can make them last another day to two by putting them in fridge.
I put my nanna's in a green bag I lay a paper towel in the bag and then put them on top of it but don't close the bag up just gently wrap it around them leaving a slight opening for air flow and I keep them on the counter never the frig...they last for days and days . I put them in the bags even when there green and they ripen slower. So i have nannas for days. You can order Debbie Myers green bags on line or I think at HSN...Hope this Helps.
I also read to separate them from each other.
Separate them and don't let them touch each other and keep them in the coolest place possible, warmer temperatures (65+) cause them to ripen faster. Any that ripen past your liking, cut into chunks and freeze for banana bread later.
I've used the green bags before, but they really didn't help with the bananas. However, I maybe was using the bags incorrectly. I sealed the bag with a twist tie, and I didn't put a paper towel in the bag. I can't find my green bags now, and I know I had some, that I must have put away (except for one I'm using for my carrots in the refrigerator).
keep out of sunlight and heat...no where near apples or pears because the gasses let off by those fruits ripen the bananas faster.
- A government big enough to give you everything you want, is then strong enough to take everything you have.
- Thomas Jefferson
Just a tip. If your bananas too very ripe and you can't eat them fast enough, slice them up and put them in a baggie and throw them in the freezer. Add them to your smoothies to make a thick "shake".
I believe I may have seen the green bags at Wal Mart.
If you always tell the truth you will never have to try and remember what you said before .....
I do not have any tips but wanted to comment on Costco bananas.I think they smell and taste like pesticides.We just buy organic now and funny but they don't ripen as fast.
I buy them super green, and when they reach the perfect stage of ripeness for me, I put them in the refrigerator. The skin turns nasty black, but the banana itself stays just perfect.
I buy them as green as possible, and keep them in one of those wire hanging baskets.
They seem to last longer!!
Sorry if I missed someone giving THIS answer.
Someone told me to wrap saran wrap around the top part that connects all the bananas together and you can secure with a rubber band, if needed (or tape), and it will slow down the ripening process. (I just used the plastic bag from the produce department from the store to wrap around.) I tried it, wrapping almost to where the banana tops start, and it worked for me!!! I am so excited! I hope it continues to work - it's worked the last two times I've done it! Maybe it keeps oxygen out of the stem?
Also, when they start to darken, my Mom puts hers in the freezer - OK for presentation while eating at home, but I know a black peel doesn't apPEAL to someone else somewhere else..ha!
Glori in Cali
Go San Francisco 49ers & GIANTS!!!
It is said that bananas are at their peak of flavor when they have freckles.