A FOOD expert has revealed that most of us have been storing our bananas in the wrong place, and shared the unexpected spot we should keep them in instead, to make them last for two weeks. For many of us the fruit bowl is the most obvious spot to keep our bananas in. However, Linda Taylor, founder of Gracious Vegan revealed that this is actually one of the worst places to store them She explained that fruit produces a natural growth hormone called ethylene gas, which allows it to become sweet and flavourful.
However, when too much fruit is piled on top of each other, too much ethylene gas will be in the air, which will cause bananas to ripen too quickly, and go bad. Most of us have been taught not to put our bananas in the fridge, as this will make the peel turn black. However, Linda revealed that although the peel turns black, the fruit inside will still be yellow and the ethylene gas production will slow down, so the bananas will stay fresher for longer.
She said: "If you have a banana that’s just past the green stage, maybe with a few brown spots, refrigeration will do two things to it. "The skin will turn brown, and I mean brown [and] further softening of the banana will be delayed. "This is a great way to prevent the bananas from getting very soft.
“If you can bring yourself to peeling that brown skin in the week following, you’ll find the banana inside to be firmer than its brothers and sisters left at room temperature, and its taste will be just fine.” Using th.