Bananas are one of the most beloved fruits in the world—nutritious, affordable, and easy to eat on the go. But anyone who buys them regularly knows the struggle: they look perfectly yellow when you bring them home, and then, just a few days later, they’re covered in brown spots and turning mushy.
The good news? With a few simple steps, you can extend the freshness of your bananas for over a week while keeping them beautifully yellow and sweet. And if they do happen to ripen faster than you’d like, there’s no need to toss them—ripe bananas are the perfect base for a soft, fragrant banana bread.
Let’s explore both the storage trick and the recipe that will make sure you never waste bananas again.
Step 1: Wash with Salt Water
When bananas are brought home, they often carry traces of ripening agents or residue on their skin. To slow down the ripening process, prepare a large bowl of water with 2 teaspoons of salt. Gently wash the bananas in this solution, paying special attention to the stems.
The salt water helps remove chemicals that trigger premature ripening. Just a couple of minutes in this solution can keep bananas from darkening too quickly, extending their freshness by several extra days.
Step 2: Use Baking Soda to Neutralize Residue
After the salt water wash, fill the bowl again with fresh water and add 1 tablespoon of baking soda. Roll each banana gently in the water for 3–4 minutes. Baking soda creates a mild alkaline environment that helps neutralize pesticide residue and other surface chemicals.
This step not only supports longer freshness but also makes the fruit safer to consume, especially if you plan to use the skins in natural remedies or composting.
Step 3: Dry Completely
Moisture is the enemy of bananas in storage. After washing, carefully dry each banana with a clean towel or paper napkin. Pay extra attention to the stem area, which is prone to mold growth if left damp.
Step 4: Wrap the Stems
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