How to Store Bananas the Right Way: Expert Tips to Keep Them Fresh Longer

According to nutrition expert Linda Taylor, founder of the plant-based initiative Gracious Vegan, the fruit bowl is the last place you should keep your bananas.

She explains that fruits naturally emit a hormone called ethylene gas, which speeds up the ripening process. When bananas are stored near other fruits, they absorb higher amounts of this gas, causing them to ripen (and spoil) much faster.

Linda recommends storing bananas in the fridge, even though the peel may turn black. While the darkened skin might look unappealing, the inside of the banana stays fresh much longer. She advises keeping green bananas on the counter or in an open cabinet until they turn yellow, and only then transferring them to the fridge. Refrigerating green bananas too early, she warns, can actually halt the ripening process altogether.

Another helpful tip is to wrap the banana stems in plastic wrap to slow down the release of ethylene gas. Chef Zakia Manjo supports this method, noting that it can extend the bananas’ shelf life and slow down browning. Many social media users have reported similar success using either plastic wrap or aluminum foil on the stems.

These tips can help your bananas stay fresh longer and reduce food waste. If your bananas do turn brown, don’t toss them—use them in smoothies, banana bread, or pancakes instead.