Keep bananas fresh for 18 days longer by storing them in 1 spot — not the fruit bowl

Keep bananas fresh for 18 days longer by storing them in 1 spot — not the fruit bowl Bananas are notorious for ripening too quickly, but there's an easy way to keep them fresher for longer Bananas have a reputation for ripening far too quickly, often leaving us with a soggy, brown mess if we don't get through them fast enough. The stems of bananas release a plant hormone known as ethylene gas, which causes the fruit to ripen from a firm green to a soft, sweet yellow. However, this same gas also accelerates the ripening process. Other fruits such as apples, avocados, mangos, pears, peaches and berries also give off ethylene gas. When kept together, the combined effect of this gas can cause all your fruit to spoil prematurely. Fortunately, Brenda Anderson, a farmer, cook and founder of Little Lost Creations, has a remedy. She recommends placing ripe bananas in the fridge to keep them fresher for longer, reports the Liverpool Echo. Ensure our latest lifestyle headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings Brenda said: "A friend of mine told me something she had tried. I thought it sounded a little crazy, but I thought I would give it a try. She said to put the bananas in a brown paper grocery bag closed tightly, and put them in the crisper in the refrigerator. She said the peel would go black but the banana would taste good." Despite what many people believe, bananas can absolutely be kept in the fridge without going off. The cool temperature may well cause the skin to turn darker, but this is no indication that the fruit itself has spoiled. In fact, refrigerating a yellow banana can stop its ripening process, maintaining its freshness and edibility for weeks following purchase. Brenda recounted her experience: "After two and a half weeks in the crisper in the refrigerator, I took my bananas out to try them. I really wanted to put this method to the test. "The peelings didn't look like the banana was going to taste good but when I peeled the banana it had not gone mushy like I thought it would. It was still firm and tasted just a little riper than when I put them in the brown paper sack." The key to prolonging your bananas' lifespan is preventing ethylene gas from damaging them. This can be done by covering the stem in cling film, which stops the fruit from producing the gas. Another useful trick is to store your bananas away from other fruits. Suspending bananas from a hook above your fruit bowl enables improved air circulation, stopping the ethylene gas from having an effect. But don't worry if your bananas do turn mushy - they don't have to go to waste. You can effortlessly turn them into delightful banana bread or whip up some banana and chocolate chip muffins for a tasty treat.