Ingredients
- 1 bunch of bananas
- A small piece of plastic wrap, beeswax wrap, or a reusable silicone cover
How to do it
Leave the bananas in a bunch if that works for your kitchen. Wrap the top stem area as tightly as you can. That is where a lot of ethylene escapes, and ethylene speeds up ripening. When you break off a banana, wrap the exposed stem area again.
Why it helps
Bananas release ethylene gas. That gas helps them turn yellow, soften, and eventually brown faster. Covering the stem does not stop ripening completely, but it can slow the process enough to buy you two or three more practical days before the bananas are too soft.
Good to know
Keep bananas away from apples, pears, and avocados because they also release plenty of ethylene. Do not put green bananas in the fridge. Once bananas are ripe, you can chill them: the peel may turn dark, but the inside usually stays usable longer.