While it might seem straightforward, the truth is that banana storage can be a bit tricky due to the ethylene gas they produce.

Storing your bananas according to an expert’s insights can not only help preserve their taste and texture but also extend their shelf life significantly.

Linda Tyler, a well-respected figure in the culinary world and the creator of the popular cookbook and cooking website Gracious Vegan, has dispelled common myths about keeping this noble fruit fresh.

She recommends placing yellow bananas in the refrigerator to slow their over-ripening process, despite the outer skin changing colour.

She clarified: “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.”

Expanding on her fruit storage techniques, she noted: “In other words, if you like ‘medium’ bananas, you should consider refrigerating them just after they lose their green cast.”

However, this technique isn’t universally effective; green bananas do not respond well to refrigeration.

Linda shared her own experience, stating: “I tried refrigerating a couple of green bananas. The good news is that the peel didn’t turn brown.”

She continued, revealing the downside: “But the bad news is that the banana inside didn’t start to ripen, so it wasn’t sweet or tasty; it just kind of stalled in the pre-ripened state.”

To optimise storage, she advises keeping bananas separate from other fruits until they turn yellow.

Once they reach that stage, refrigerating them can extend their shelf life by about a week.

Interestingly, a fruit bowl can be one of the worst places to keep bananas, as it can lead to faster spoilage.

This is because bananas emit ethylene gas, a natural growth hormone that accelerates ripening, affecting nearby fruits as well.

Storing bananas away from other ethylene-producing fruits can help maintain their freshness longer.