ARE you fed up of going to grab a banana, only for it to have turned bruised and brown in a matter of days?
Well, according to one food expert, that could be a problem of the past.
Mike took to YouTube channel KitchenTipsOnline and revealed how to slow down the ripening process so that you can keep your bananas looking yellow for up to 15 days.
And perhaps best of all? It really couldn't be easier.
In the video, he explained how the fruit primarily produces ethylene gas in the stem when they ripen, which then spreads to the rest of the banana.
So many people simply wrap the stems of bananas in clingfilm to help slow down the ripening process.
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Mike decided to prove the validity of the hack with ethylene absorption balls and so purchased two bunches of bananas at the same time.
He then placed one bunch on his kitchen worktop and the other inside an airtight container.
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“Day five and six is when we start to notice a significant difference,” he explained.
“Day eight, I noticed the bananas not in the container were significantly softer than the ones in the container.
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“So at that point I decided to put those bananas in the refrigerator.”
Mike continued: “Putting the bananas in the fridge after they ripen on the kitchen counter allows the inside of the banana to slow down its ripening.
“The outside will continue to ripen and it will get quite dark.
After about 10 days, the bananas in the fridge were so soft we decided to make banana bread.”
Mike then went on to disclose how the bananas in the airtight container with the ethylene absorption balls got on.
"Day 12 we still had a little bit of green on the bananas," he noted.
“Day 15 – you’ll notice there’s still some green on the bananas not in the fridge in the container.
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“When we cut it open you’ll notice there’s a little bit of bruising on the bottom, but that’s the weight of the bananas causing the bruising in the container.
“As you can see, these bananas are still quite edible.”
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