Ah yes! This is a surprisingly simple but effective tip. Bananas ripen faster than most fruits because they release ethylene gas, which accelerates ripening. The trick is to slow down ethylene exposure.
Bananas Last Longer With… Aluminum Foil!
How It Works
- Wrap the stems of the bananas in aluminum foil (just the top where they’re connected, not the whole banana).
- This slows down the release of ethylene gas from the stem, which delays ripening.
- Studies and kitchen experiments show this can extend shelf life by up to 10 days compared to leaving bananas in a fruit bowl.
Steps to Do It
- Keep your bananas in a bunch.
- Wrap aluminum foil around the stems tightly.
- Store them at room temperature, away from direct sunlight.
- Optional: For even longer freshness, separate bananas and wrap each stem individually.
Extra Tips
- Don’t refrigerate unripe bananas—they can turn brown prematurely.
- Once bananas are ripe, refrigeration can help keep the peel from darkening, though the inside will stay fine.
- Keep bananas away from other ethylene-producing fruits (like apples and avocados) if you want them to ripen slowly.
If you want, I can make a quick chart of kitchen hacks for extending the life of fruits and veggies—it’s amazing how simple items like foil, vinegar, and paper towels make a huge difference.
Do you want me to make that chart?
