Bananas are like the rockstars of the fruit world—universally loved, versatile, and a staple in most households. But they also have a reputation for going bad faster than your New Year’s resolutions. One day they’re vibrant and yellow, and the next, they’re auditioning for the role of “overripe fruit” in your next banana bread project.

If you’ve ever wondered how to extend the life of your bananas, you’re not alone. Let’s dive into the do’s and don’ts of banana storage, uncover common mistakes, and learn how to keep your bananas fresher for longer.

Why Do Bananas Ripen So Quickly?

First, a little banana biology: bananas emit a gas called ethylene as they ripen. This natural hormone speeds up the ripening process not just for bananas but also for nearby fruits and vegetables. It’s why bananas left in a fruit bowl seem to go from green to brown overnight.

Understanding this process is key to storing bananas correctly and prolonging their life.

Common Mistakes People Make When Storing Bananas

Let’s address some banana faux pas first. Avoiding these common mistakes can make a significant difference in their shelf life:

1. Storing Bananas Near Other Fruits

Placing bananas next to other ethylene-producing fruits, like apples and avocados, is like throwing a ripening party—everything will mature too quickly. Keep bananas separate to slow down the process.

2. Refrigerating Them Too Soon

Bananas and cold temperatures don’t get along during the early stages. Putting green or just-ripe bananas in the fridge can halt the ripening process, leaving you with bananas that are unripe inside and blackened on the outside.

3. Leaving Them in Plastic Bags

Bananas need to breathe! Storing them in sealed plastic bags traps moisture, accelerating rot and making the skins go mushy.

4. Breaking Up the Bunch

While it’s tempting to separate bananas to avoid waste, bananas are better left in their natural bunch. Why? The stem (or crown) plays a role in slowing ethylene release when kept intact.