You have probably had the experience of buying a bunch of bananas and having some spoil before you get a chance to eat them. Sometimes some in the bunch are green, and others are already developing brown spots. The good news is that by separating and storing your bananas properly, you can reduce the waste caused by spoiled bananas. When making a purchase, look for bananas that are firm and yellow, yet still have a bit of green at the top.
Purchase a number of bananas that you and your family can consume within a few days. If you buy too many bananas, they will begin to spoil before you can eat them all.
Hang your bunch of bananas instead of leaving them on the counter or in a bowl. The side of the banana that touches the counter will ripen more quickly than the rest of it, and this may cause spoiling if allowed to sit for too long.
Wrap your individual bananas tightly in plastic wrap, or place them in a plastic bag. Force the air out of the bag to slow the ripening process.
Keep your unripe bananas away from those that are already ripe. Ripened bananas let off ethylene, a gas that speeds the ripening of adjacent fruits.
Place bananas that are already ripe in the refrigerator. This will prevent further ripening and spoiling, although the skins may turn black. The bananas are safe and good to eat even if the skin darkens.
Peel and cut up ripened bananas that you are unable to eat within a day or two, and freeze the chunks. This will prevent spoilage, but the thawed bananas will have a softer consistency than they did before freezing. Use them in smoothies or banana bread.