I offer this culinary ‘tip’ with no recommendation or warranty. I just think it makes scientific sense, and might be worth a try… A number of posts I’ve come across recently are claiming you can keep bananas from ripening too fast by wrapping them up…
It almost seems to simple, too obvious to be true. But the concept does have scientific underpinnings and those who’ve tried it say it works…
An intriguing premise…
This heretofore unsuspected method for keeping bananas from ripening too fast may not keep them from ripening alto-gether. But it could slow the inevitable devolution of the last couple of fruit in the bunch enough that you no longer find yourself having to make Banana Bread every week just to avoid tossing them…
A ‘chef secret’…
I was surprised to learn that wrapping your bananas’ stems as soon as you get the bunch home has been known, and boosters say proven, over generations as a method of slowing the delicate fruit’s ripening process. The poster I first came across promulgating this technique said she was sharing her dad’s trick. And he got it from his Mom…
What you do
According to the lab guys and gals, Bananas give off a naturally occurring gas called ethylene. It’s a hormone that regulates the ripening of the fruit, and the more there is, the faster the fruit ripens.
Ethylene isn’t just doing this to aggravate banana lovers. Keep in mind that the prime directive of every living thing is to reproduce. And many plants do that by producing seeds in their fruit.
The fruit, in fact, was originally there just to attract animals who would eat it and spread the seeds. But the fruit ‘seed pods’ were also programmed to decompose and free the seeds to nature, allowing them to be spread by flowing water or wind. So, like the traffic cop who writes you a ticket, ethylene is just doing its job. Whether you like it or not!
What to use?
There are varying opinions as to what’s best to wrap your banana stems. Most folks will devolve to plastic wrap. It snugs up to the fruit and is form-fitting. Oldsters may prefer aluminum foil. Because they started wrapping their bananas before plastic wrap was available.
Some wrappers prefer the thumb out of a rubber surgical clove, stretched tight over the nub. Others still are entranced by purpose-made ‘tools’.
According to a recent AllRecipes story, ‘Nana Hats are reusable silicone caps – complete with tiny decorative hats – that fit snugly over the stem of a banana bunch, doing the same job as foil or plastic wrap while adding a little whimsy to your fruit bowl.”
One redditor even suggested using a condom. But if you resort to that relatively pricey option, don’t use natural latex. Like many plastics, it’s porous to gases and other volatile compounds.
Mixed results
The results of multitudes of home tests by social media denizens have been mixed. There may be any number of reasons why. But those commenters who followed the following rules had the happiest endings:
Leave your bananas in a bunch.
Store bananas away from direct sunlight and heat.
Do not refrigerate your fresh bananas.
Store bananas in a manner which allows fresh air to circulate around all sides. A banana ‘hanger’ or a broad, low-sided bowl are recommended.
Store bananas away from other fruit. Other common fruits also produce ethylene, some of the worst offenders including:
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- Apples
- Avocados
- Cantaloupes and Honeydew melons
- Peaches and Pears
- Tomatoes
My take
I’ll try it. And I’ll let you know how my ‘home experiment’ fared. Meanwhile, go ahead and try it yourself. It can’t hurt, only help. And let me know what you observed…
~ Maggie J.