1. Separate Bananas from the Bunch

Pull bananas apart to slow the spread of ethylene gas.

Store them individually on a countertop or in a fruit bowl.

2. Wrap the Stems

Use plastic wrap or aluminum foil to cover the top stem of each banana.

This prevents ethylene from escaping and slows browning.

3. Store at the Right Temperature

Room temperature (around 65–70°F / 18–21°C) is ideal for ripening.

Once ripe, you can refrigerate bananas—the peel may darken, but the fruit inside stays fresh longer.

4. Use Citrus Juice for Cut Bananas

If you’ve sliced bananas for snacks or smoothies, brush them with a bit of lemon, lime, or orange juice.

The citric acid slows oxidation and keeps the fruit looking fresh.

5. Freezing for Long-Term Storage