Bananas are a staple fruit in many people’s weekly food shops, but they have a very short shelf-life.
If the weather isn’t too warm they may stay ripe for up to four days, but if it’s warm, then this could be dramatically reduced.
Whilst having brown bananas means you can make banana bread, it can be irritating when they discolour so quickly.
To help, experts have shared various ways to make bananas last for much longer, up to 14 days in fact.
A lot of Britons will keep their bananas out on the kitchen side, in a fruit bowl or hanging over a fruit bowl to keep them fresh.
However, according to one expert, it could be worth keeping them in the fridge.
According to Kate Hall, food expert and founder of The Full Freezer, it could elongate their use by date by up to 11 days.
Once the bananas have reached the desired colour, simply pop them in the fridge away from other fruit items.
The expert added: “If bananas are past the point of us wanting to eat them, you can peel them and then freeze them.”
They can then be added to smoothies, defrosted for banana bread or even made into ice cream.
Sarah Bridenstine, professional baker and chef, said bananas have their own unusual storage needs which should be followed if you want them to last longer.
The expert said: “To speed up the ripening of green bananas, bag them up. The gases they emit will work their magic.
“Once they’re perfectly cool, keep them cool to slow down over-ripening. Fridge them once they’re ripe to halt the blackening.
“The insides will still be sweet. Bananas release crazy amounts of gas that can prematurely ripen nearby fruit so store them separately.
“If you have overripe bananas, you have a baking jackpot. You can make bread, smoothies or even sugar, don’t toss them.”
Other fruit including strawberries, blueberries and grapes should also all be kept in the fridge.
However, it is important to never store them next to other foods including onions or garlic as they can spoil the fruit.
