Bananas release ethylene, which can spoil some produce stored nearby.
If you bought green bananas from the store and want to ripen them sooner, place the bananas in a paper bag for 2 to 3 days. This will speed up the ripening process. The skin may still appear green but the flesh will be soft and sweet.
Keep bananas out in room temperature, away from high heat or direct sunlight, in a fruit bowl or on a banana hanger. Bananas will stay fresh for at least a week this way.
Once a banana has reached its peak of ripeness, you can keep them that way by putting the banana in the refrigerator. The skin will turn dark brown, but the fruit itself will remain ripe and sweet for 3 more days.
Frozen bananas are mushy when defrosted, but the sweet flavor is retained; they are great for cooking and baking. Their skin will turn brown/black, but do not bother wrapping them, just place the bananas as is in the freezer.
Home canned bananas can be stored up to 1 year; they tend to lose quality after that point.
To dry bananas, peel and cut into 1/4 to 1/2 inch slices. Dry at 130 to 135°F (54.4 to 57.2°C) until almost crisp. Dried fruit can be stored 6 to 12 months at room temperature or indefinitely in the freezer.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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