How do you keep bananas from rippening and turning brown to early?

Question

I bought sveral bundles of bananas 3 days ago that were still green, I was hoping they would take longer to rippen, but they are already brown and mushy.

Answer 1

Buy only as many as you will eat in a few days and buy those very green. Keep them away from warm places (even alongside of refrigerator where hot air blows out). Keep them away from ripening fruit like apples (fruit will give off gas that promotes ripening).

Do not put them in fridge - they turn brown and mushy and are not good for eating (only baking banana bread).

If you have too many then before they turn bad slice them into half-inch long pieces, bag them in plastic, and put in freezer. They make great "banana-ice" style treats after freezing if you eat them without defrosting.

Answer 2

Bananas that are left out at room temperature will ripen at a severly accelerated pace.

The only way to avoid this is by putting them into the fridge. Make note though that once in the fridge if you put them out they will go mushy even faster.

A friend of mine love her bananas ice cold so she puts them into the freeze and eats them like a banana sickle.

Answer 3

Don't put it in a warm place. Warm climate will ripen the bananas earlier. Try to put it under "cool" temperature, but I do not suggest the fridge. A normal cupboard will do, with air-way.

Answer 4

Putting them in the refrigerator will keep them from getting soft quickly. They will turn brown on the outside but the flesh will remain firm.

Answer 5

We always buy some ripe and some really green and only buy the amount that we think we will be eating that week.

Answer 6

Keep them in a cool dark place

Answer 7

Fridge.

Answer 8

Keep them in a cool place.

Answer 9

Either eat them when they're green, or give them to the monkeys at the zoo.

Answer 10

Ummm...bannana cream pie!