Taking home bananas from the supermarket only to find them browning soon afterwards can feel disheartening. It can feel like such a waste when you planned on having that banana slice but the inside has turned brown, sweet and mushy.
Plus, even the appearance of spotted bananas can look unsightly in the kitchen – and the brown spots might turn you off from eating the fruit. While bananas count towards one of your five-a-day portions of fruit and vegetables – recommended by the NHS – it can be difficult to stick to healthy habits. Before you waste another bunch of bananas, Too Good To Go’s UK & Ireland Country Director, Sophie Trueman, has revealed a simple trick to extend the longevity of bananas.
“Bananas can be a huge culprit for food waste because they ripen so quickly,” said Trueman.
“And, when stored in bunches, it means people suddenly have six ripe bananas that need eating quickly.”
She added: “Avoid this problem by separating your bananas from their bunch and wrapping each stem individually using reusable baking parchment.”
Trueman explained: “Bananas release a ripening agent called ethylene into the air, and so by wrapping a banana’s stem you can slow this process down.”
What to do with browned bananas
Instead of throwing away a bunch of browned bananas, the fruit can be turned into a delicious dessert.
Banana “nice cream” dessert
Method
Peel the browned bananas, chop them and freeze them for a few hours, overnight, or for a few months.
When you fancy a refreshing ice cream, you can blend them with frozen raspberries, peanut butter, or chocolate.
