🛑 The Problem:
Bananas release ethylene gas, a natural ripening agent that speeds up the browning process. The more ethylene they produce, the faster they ripen—not just themselves, but also any nearby fruits!
✅ The Solution:
Wrap the banana stems (where they are attached) in plastic wrap or aluminum foil. This blocks ethylene from escaping, slowing down the ripening process.
📌 Bonus Tips for Even Longer Freshness:
✅ Separate the bananas—keeping them attached makes them ripen faster.
✅ Store them at room temperature until ripe, then move them to the fridge (the peel may turn brown, but the inside stays fresh).
✅ Hang them up instead of leaving them on the counter to prevent bruising.
With these simple tricks, your bananas will stay yellow and firm for much longer! 🍌✨
