Bananas are one of the most popular fruits that Brits buy in their weekly shop. They’re versatile and delicious on their own or when used in everything from smoothies to banana bread. But unfortunately, bananas can quickly turn brown if left unattended. While they are usually safe to consume, experts at Healthline have issued important advice on what signs to look out for, and when brown bananas should be avoided altogether.
According to the health experts, bananas that are simply overripe and have turned brown are generally safe to eat. In fact, some people find them easier to digest than yellow ones due to how the fruit’s composition changes during ripening. However, the warning comes when the bananas begin to show other signs of decay.
If a brown banana has started to grow mould, is leaking liquid or gives off an unpleasant smell, it has likely begun to rot and is no longer safe to eat.
The experts said: “A banana that has turned brown because it is overripe likely won’t make you sick.
“However, if a banana has begun to grow mould, is releasing liquid, or has an unpleasant smell, it has likely begun to rot and is no longer safe to eat.”
In other words, the brown colour alone isn’t necessarily a problem, but it’s important to check carefully before taking a bite.
There’s also a slight nutritional difference between yellow and brown bananas.
While both are full of vitamins, minerals and antioxidants, the riper the banana, the more its fibre breaks down and starch converts into simple sugars.
This means brown bananas may be a little higher in sugar and less fibrous than their yellow counterparts.
People watching their sugar intake or managing blood sugar levels might want to opt for slightly greener bananas.
To avoid waste and extend the life of your fruit, Healthline also advises storing bananas openly, rather than in a bag or container, to allow the natural gases they release to escape.
If they’re confined, bananas are more likely to ripen and brown more quickly.
Buying slightly green or just-ripe bananas and eating them sooner rather than later is also recommended, especially if you find they often go off before you get a chance to use them.
Most of the time, brown bananas are perfectly safe to eat and can be used in baking or smoothies.
But if you notice mould, leaking or a strong bad smell, it’s best to throw them away.
