How do I keep my bananas from turning black?

Question

How do I keep my bananas from turning black?

Answer 1

Try keeping them air tight in plastic bag preferable ziplocks or plastic black bags in the refrigerator- may last 1 week.

Also "green bags" claim they can keep bananas fresh for sometime, not sure though.

Answer 2

Only buy 2 at a time or eat them faster.

Answer 3

Hang them up so they're not laying on each other.

Don't put them in the fridge - it might help preserve them, but they won't taste good.

Don't put them in a bowl or anything where the air can't circulate.

Keep them away from apples.

When fruit ripens and starts to age, it gives off a gas. The gas is what causes them to decay faster. Keep the air circulating around them to keep the gas away from them.

Answer 4

bananas should be kept at room temperature never refrigerate them.Also hanging them from a banana tree helps. It keeps the weight off the fruit itself.

other then that you just have to eat them sooner. Or mash them up and make banana bread.

Answer 5

They urn black because of aging! Get a green bag! or eat them before the go black!

Answer 6

I've heard that if you break them apart, so that they are no longer connected by the stem, they don't ripen as fast.  I don't know if that actually works.

Answer 7

paper bag in the fridge.

Answer 8

i think bugs causes em to turn black. i dont know

Answer 9

Eat them.

Answer 10

separate them from the bunch and they will all ripen slower.

Answer 11

careful about putting them in a fridge. it will stop the riping process but not the blackening one. to prevent the latter, having bananas hanged on a banana holder help a lot. basically, they blacken if they touch anything as it gives them a false clue they fell on the ground and are ready to start decaying process.

obvously, eating them as soon as they ripe is always a good idea.

enjoy!!

Answer 12

Just don't sweat it if you don't eat them all, I never do.  When they turn black I just make banana bread.  Then you are not wasting them.  I'm including the BEST recipe ever.  Hope I could help.

Aunt Lois's Banana Nut Bread

Ingredients

Crisco® Flour No-Stick Spray

1 1/2 cups Martha White® All-Purpose Flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup Crisco® Pure Vegetable Oil

3 tablespoons buttermilk

2 large eggs, beaten

1 cup mashed ripe bananas

1/2 cup chopped pecans

Preparation Directions

1. HEAT oven to 325°F. Spray the bottom only of a 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine flour, baking soda and salt in large bowl; mix well.

2. ADD sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour batter into prepared pan.  

3. BAKE 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Prep Time: 15 min

Cooking Time: 1 hrs 22 min

Serving size: 1 loaf

*also, it's really important to use the Martha White flour, nothing tastes as good!

Answer 13

Don't buy so many at once, and eat them before they start to turn black

Answer 14

banana ripe fairly fast so basically once they start turning ripe you have to eat them or freeze them...you can peel them and put them in the freezer for things like smoothies....

Answer 15

Yeah hanging them is a good idea my grandfather used to do that and they used to last for a long time. Or you can always just eat them I love bananas.