First of all, divide the bunch of bananas into individual fruits – this way they will turn black and spoil less. Never store bananas in closed bags or containers, otherwise they will begin to lose their presentation literally before your eyes.
It is best to wrap the tails of bananas with cling film or foil – this will stop the process of active ripening, which leads to spoilage of the fruit. Keep bananas in a cool, dry place, away from direct sunlight and away from the oven.
You should not put apples, pears, avocados and tomatoes next to bananas.
“These products are champions in the production of ethylene, and this proximity will accelerate the ripening of all fruits,” the article notes. “An overripe banana is not a spoiled product, but a valuable ingredient. The darker its peel, the more starch has turned into sugar, which means the flesh becomes sweeter and more aromatic.”
These bananas are used to make banana bread and muffins.
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To avoid throwing away overripe bananas, you can freeze them and then use them to make sushi.
