Content

• Steps
• Warning

Bananas go dark for many reasons. When you cut a banana, oxygen affects the enzyme in the banana, causing the intestines to become dark. Darkening of the peel is caused by the broken yellow pigment of the banana and not being replaced to produce a brown color. Knowing the scientific cause behind ripe bananas is very important to keeping them fresh and edible.

Steps

Method 1 of 3: Preserving Whole Bananas

1. 

   Buy bananas that are green on the stalk and yellow in the center of the fruit. That means they are not fully ripened.
   • Make sure the bananas are free of dark spots or spoilage. Bumps and punctures expose the bananas to the air, speeding up the ripening process of the banana.
   • Do not choose bananas that are already yellow. Bananas ripen quickly and have a very short shelf life. For that reason, you should buy green bananas; You will have more time to properly store the bananas before they are ripe.

2. 

   
   
   Store bananas at room temperature until ripe. Avoid leaving them near heat sources as this will make the bananas ripen faster.
   • Do not refrigerate bananas before they are ripe. This has the opposite effect and causes the peel to brown more quickly. That happens because the cold causes the cell layers to break down early, producing melanin, which completely darkens the banana. Conversely, visually will see the intestines of an unripe banana due to the cold, limiting the ripening process.

3. 

   
   
   Hang up the banana. This will prevent the bananas from being crushed and exposed to air. You can also wrap the banana stalk with plastic wrap. This reduces the amount of oxygen absorbed through the stalk and helps the banana stay fresh for another week.

4. 

   
   
   Do not put bananas and other vegetables. Gas-emitting vegetables promote the ripening process.
   • Storing agricultural products together can speed up the ripening process. Plants produce a natural gas called ethylene, which helps them ripen. Brown fruits and vegetables release more ethylene gas than usual, making it easier to ripen freshly cooked foods.
   • Do not store bananas in sealed bags. This causes the banana to brown more quickly because the hormone ethylene does not get out of the air around the banana.

5. 

   Place bananas in the refrigerator after they're done. When ripening takes place, you can safely slow it down in cold temperatures.
   • To stop ripening, you need to slow down the chemical reaction. The cold temperature will slow down that reaction, causing the bananas to ripen slowly.
   • Don't worry if the banana peel is completely blackened, it will always happen. Although the peel pigment turns black, it does not affect the freshness of the banana. The banana is still delicious and not stubborn.
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Method 2 of 3: Storing Peeled Bananas

1. Place the peeled bananas in a sealed plastic bag and place in the freezer. You can thaw the bananas for later use.
   • Although peeled bananas are not protected from air exposure, sealed plastic bags help to limit the outside air exposure to the banana. Freezing temperatures will reduce ethylene emissions rather than simply storing them in a cool compartment.

     

   • Unlike bananas that keep cool, frozen bananas won't be eaten right away. You need to leave the bananas at room temperature for an hour to allow them to thaw.

     

2. 

   Spread the lemon juice on the banana. The acidic coating acts as a preservative and keeps the banana yellow for longer.
   • You do not need to soak the bananas in lemon juice. Adding more lemons does not preserve better, it just makes the banana taste more sour.
   • For a sweeter taste, you can replace the lemon juice with pineapple, orange or apple juice. These juices are acidic enough to reduce browning without the need for further dilution. The apple juice was also mildly sour, barely noticeable; Choose other juices if you plan to mix them with the banana.

3. 

   Dip the banana in the vinegar solution. This method also uses acidity to preserve bananas, but is vinegar instead of juice.
   • Vinegar is a great substitute if the juices change the taste too much. Mix ¼ cup vinegar in 1 cup of water. Dip the banana, sliced ​​or intact, in water for three minutes.
   • Avoid leaving the bananas in the vinegar solution for longer than three minutes. Soaking the banana can make the banana soft and smelly vinegar, less delicious than using the same lemon juice.

4. 

   Dip the bananas in a solution containing crushed vitamin C. If you don't have any fruit or vinegar, then vitamin C has the same effect when dissolved in water.
   • Crush a vitamin C tablet with a spoon and sprinkle it in a glass of water. Stir the solution and soak the banana in the water for a few seconds.

     

   • Effervescent vitamin C is also very effective. Put one tablet in a glass of water. After the effervescence is finished, you do not need to stir the water, but immerse the banana in the water for a few seconds.

     

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Method 3 of 3: Recipes for Overcooked Bananas

1. 

   Bake a banana cake. If you can't stop the bananas from ripening, it doesn't mean you can't use them according to delicious recipes.
   • The banana cake is actually the sweetest and most fragrant when the banana is used thoroughly. For bananas considered "discarded", banana cakes are often the solution.
   • In fact, bananas can last longer than you think. If the bananas are not crushed, have fruit flies, or are laid eggs by fruit flies, you can eat them freckled or bruised.

2. 

   Make a Biscoff apple and banana smoothie. Putting the ripe bananas in the blender together with some other ingredients will create a delicious drink.
   • What you need is a well-ripened banana, half peeled, gutted apple, four Biscoffs (can be purchased at most grocery stores), a little cinnamon, 1/2 teaspoon. Vanilla extract, a glass of milk, and a handful of ice.
   • Put the bananas, apples, and Biscoff biscuits in a blender first and puree them. Add other ingredients and continue grinding. You can continue to add the milk until it reaches the desired consistency.
   • To add variety, add whole oats or grind them into a smoothie. This will give the smoothie more crunch, which helps to reduce the sticky texture.

3. 

   Freeze cooked bananas into popsicles (Bananas Foster Popsicles). Banana ice cream is a popular dessert in New Orleans, USA and made very simple.
   • You need two large, well-sliced ​​bananas; 2 tablespoons brown sugar; 1 tablespoon butter; ½ teaspoon of cinnamon; ½ cup of Greek yogurt; ½ cup of milk; 1 teaspoon of vanilla extract; and 1 teaspoon of rum extract.
   • First put the bananas, brown sugar, butter and cinnamon in a small bowl and keep in the microwave for 30 seconds until the bananas soften. Blend well. Let the bananas cool and then put the mixture in a blender together with Greek yogurt, milk, vanilla extract and rum extract. Grind these ingredients. Pour the ground mixture into a cream mold and place in the freezer for a few hours until it is completely frozen. Remove the cream from the mold when you eat it.
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Warning

• Be careful not to eat spoiled food. If in doubt, discard them.