is there any way to keep bananas from going ripe so fast?

Answer 1

I store them in the Refrigerator.

Answer 2

If you want your naner's to stay green or yellow longer AVOID the following... 1.) Never place bananas in a paper or plastic bag. Bananas release nitrogen and other gases causing the fruit to ripen faster. 2.) Do not place your bananas in the fridge. Under 8 degrees C the fruit will begin to decay from the inside out. The outermost flesh of the fruit may look fine after peeling but, the inside may be a little too ripe... 3.) Avoid sunlight. UV rays and other sources of natural light cause rapid ripening.
In short... by a stand to keep the weight of the fruit from damaging the fruit's flesh and keep your naners in a cool dark place....
Bonus hint... if you need to ripen a tomatoe quickly place it in a brown paper bag with a banana. As the banana releases it's naturally occuring nitrogen the mater will absorb the gas causing the mater to ripen. (miniture hot house effect)... good luck...

Answer 3

Depends. Get greener bananas (day 1) if you want to eat the bananas at a much later day. If not then, one way is to dip the bananas in lemon juice or salt solution and keep them in the fridge, away from other fruits. Bananas have 5-7days of shelf-life, changing of the skin color from green to yellow. Consumable at day 3-4 but sweetest at day 5-6. I'm referring to Del-Monte bananas.

Answer 4

If you don't mind the discoloration of the skin turning brown, put them in your crisper. They will begin to look bad but they will not be. If you open one up you will see it is still very good. Try it with a couple. People think bananas should be yellow to be good and that is just not true.

Also I have sliced bananas and placed them on a cookie sheet in the freezer covered with wax paper top and bottom. When they are frozen, put them in a large freezer container or bag. They are great for eating frozen, for adding to milk shakes, and other recipes. If you thaw them they will turn mushy. And don't freeze them with the skin on unless you want to have to struggle with mushy skins. If you do, run the skin under tap water until it softens and then peal it off.

Also perhaps try dehydrating them in the oven or with one of the newer more efficient dehydrators. ( http://dmoz.org/Home/Cooking/Drying_and_Dehydrating/ )

Answer 5

I find that buying them when their still REAL green works great. They will ripen as their eaten. Also, if you want to try to get them to hold, try slicing them into a Tupperware container with 7up or Sprite (some kind of citrus soda), and put an air tight lid on it. Only put enough liquid in it to cover them. I don't know how long they will hold in the refrigerator, but I do this when I'm preparing food with them in it and they don't turn brown in the meantime. Hope that helps.

Answer 6

keep them in a cool place, and don't tie them up in a plastic bag or keep them in a container. make sure the place where you keep them is well ventilated. that's about all you can do.

another thing you can do is to buy really raw bananas, then let them ripen... you can start eating them just when they get ripe and it'll last a few days. another thing you can do is to buy them in small bunches, so that you can finish them quickly.

Answer 7

Buy your bananas slightly on the green side if you're not planning to eat them right away.

If you want them to ripen more, then you can put them inside a paper bag or other enclosed area. (Something about the fruit's gas causes it to ripen more quickly inside a bag.)

Answer 8

You can store them in the refrigerator for 2 or 3 days max. Expect the skin to turn dark brown. But dont worry...the flesh remains fine.

Answer 9

I put mine in the fridge, I like them better cold anyway, and they seem to stay longer then the ones out of the fridge left for the normal part of my family.

Answer 10

put them in the fridge. The skin will turn brown, but the fruit within keeps longer.

Answer 11

Store them in the fridge, that slows the ripening process.