7 Best Ways To Keep Bananas From Turning Brown Too Fast

1. Store at Room Temperature Keep bananas at room temperature until they reach your desired ripeness; storing them in the refrigerator can cause the skin to turn brown faster.

2. Separate the Bananas Separate bananas from the bunch to slow down the ripening process, as bananas release ethylene gas which speeds up ripening.

3. Wrap Stems with Plastic Wrap Wrap the stems of bananas with plastic wrap to reduce the release of ethylene gas, thus slowing down the browning process.

4. Use Citrus Juice Brush cut bananas with lemon or lime juice to prevent browning due to oxidation, which is especially useful for banana slices.

5. Store in a Cool, Dark Place Keep bananas in a cool, dark place to slow down the ripening process and reduce exposure to light and heat.

6. Use a Banana Hanger Hang bananas on a banana hanger to improve air circulation around them and reduce the chance of bruising, which can speed up browning.

7. Refrigerate Ripe Bananas Once bananas are fully ripe, place them in the refrigerator; the skin may turn brown, but the fruit inside will stay fresh longer.