We all love the banana! Like everyone! It is the tastiest fruit, right? So sweet, so versatile, with that smell that is so delicious… But they last very little… Buying a bunch of bananas is seeing how in a few days they become soft and full of black spots, careful, some people prefer them like that, but for those who don’t, today we bring you a little trick to extend their life and keep them yellow as long as possible.
And no, you don’t need to spend money, just apply homemade techniques and those are our favorites!
Why they turn black
Science. Bananas release a natural gas called ethylene, which is what speeds up their ripening. If the fruit is hit or bent, it releases even more, and it darkens faster. Added to this is that heat and humidity act as accelerators of the process, that is why one day you have a beautiful banana, and the next day it is black.
The fridge myth
Many people think that putting them in the refrigerator is the solution, but it is just the opposite!! The cold damages the skin and makes it turn black ahead of time, even though the pulp is still fine, but it is not as appealing to eat it anymore. The best thing is to always keep them at room temperature, in a cool place and without direct sun.
The trick
The first thing is to avoid hits and for them to be pressed against each other. For that, a banana hanger works wonderfully, like in the fruit shop. This way, you avoid them getting bruised and it also gives style to your kitchen.
But, the trick is to put aluminum foil or plastic wrap on the stems because it is there where more ethylene is released, and by covering it you will slow down the process.
Don’t keep them with other fruits
Another key detail is not to store them next to apples, avocados or pears, they are fruits that also generate ethylene and they accelerate each other (that’s why the saying that one rotten apple spoils the whole drawer). Always keep them separated.
When they are already ripe
Even with all the care, sooner or later they ripen. But that doesn’t mean they have to be thrown away. Soft bananas are perfect for shakes or smoothies, because they provide natural sweetness and creamy texture without having to add sugar, and we are going to leave you our favorite recipes:
Banana and oat pancakes (no flour)
- 2 ripe bananas
- 2 eggs
- 4 tablespoons oat flakes
- 1 teaspoon cinnamon (optional)
- A splash of vanilla (optional)
- Oil to grease the pan
Preparation:
- Mash the bananas in a bowl until it becomes a puree.
- Add the eggs, oats, cinnamon and vanilla. Mix well.
- Heat a non-stick pan with a few drops of oil.
- Pour a little of the mixture forming mini pancakes. Cook over medium heat for about 2-3 minutes per side, until golden.
- Serve with fruit, yogurt or a little honey on top.
Creamy banana and peanut butter smoothie
- 1 ripe banana
- 1 glass of milk (can be plant-based)
- 1 tablespoon peanut butter
- 1/2 teaspoon cinnamon
- Ice to taste
- (Optional) 1 date or a splash of honey if you want it sweeter
Preparation
- Put all the ingredients in the blender.
- Blend until it becomes a smooth and creamy shake.
- Serve cold and enjoy.
- Bananas for baking
If you like baking, even better: ripe bananas are ideal for making cakes, banana bread or muffins. And if you make too much, you can always freeze them and have them ready for when you feel like it!
We love bananas, but no one likes having to throw away waste because they are no longer in good condition, and a simple trick like covering the stems can make them last several more days. Less waste, more savings and more time to enjoy this fruit!