Bananas are a real all-rounder – sweet, filling and full of nutrients. But as soon as you buy them, they seem to start turning brown. To prevent the fruit from ending up in the bin, you can use a few simple tricks to store bananas correctly and extend their lifespan. At the same time, there are many creative ways to make good use of ripe fruit.
Storing bananas: the best tricks
Bananas continue to ripen after harvest – and gas plays a role in this ethylene which they release themselves. To slow down this natural ripening process, it is best to store the fruit in a cool place. at room temperature in a shady and well-ventilated place. The Refrigerator is less suitable as the skin quickly turns grayish due to the cold. Although the fruit itself remains edible, it looks less appetizing.
If you want to slow down the ripening process even further, you can from each other at the stem and wrap the stems in cling film or wax paper. This reduces the amount of ethylene released into the environment and ensures that the fruit stays fresh for longer. You should also avoid storing bananas next to other ethylene-producing fruits such as apples, kiwis or avocados – this only accelerates the ripening process.
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Preserving ripe bananas
If your bananas are already very ripe, there are clever ways to preserve them for longer. One of the best methods is the FreezingPeel the bananas, cut them into slices and freeze them in airtight freezer bags or containers. Frozen bananas can be stored for several months and are ideal for smoothies, Banana bread or as a base for creamy desserts such as Nicecream.
Another option is the Drying of the fruit. In the oven or dehydrator, thinly sliced bananas can be turned into crispy banana chips, which not only keep for a long time but are also a healthy snack between meals. Alternatively, you can puree ripe bananas and freeze them in portions – perfect for desserts or to refine breakfast dishes.
What happens to the nutrients?
The nutrient content of bananas changes during the ripening process. The starch in unripe bananas is gradually converted into sugar, making the fruit sweeter and more aromatic. In the process, the fiber content decreases slightly, while Potassium and Vitamin B6 are retained – important minerals for the body. Ripe bananas are therefore also a wonderful ingredient for healthy snacks or meals. Those who need energy quickly therefore often reach for the ripe varieties.
Creative ideas against food waste
Ripe bananas are far too good for the trash and can be easily processed:
- Pancakes or muffins: Bananas often replace sugar or fat.
- Porridge: Simply mash and stir in – sweet and healthy.
- Smoothies: As a natural sweetener, they harmonize perfectly with other fruits.
- Yoghurt or quark: Pureed bananas add creaminess and sweetness.
If you don’t have time to process ripe bananas straight away, simply freeze or dry them. This not only saves you money, but also avoids food waste and is good for the environment.
Checklist: Storing bananas made easy
- Correct storage location: Store bananas at room temperature in a shady place.
- Slow down ripening: Wrap the stems with cling film and separate the fruit.
- Avoid the fridge: The skin becomes unsightly there, but the fruit remains edible.
- Use ripe bananas: Freeze, dry or process into smoothies, muffins or porridge.
- Store separately from other fruits: Avoid contact with apples, kiwis or avocados.
This article was partly created with machine support and carefully checked by the editorial team before publication.
