Bananas are one of the most loved and easily available fruits across the year. They’re loaded with nutrition, energy-boosting carbs, and essential minerals — making them a favorite from kids to elders. But there’s just one problem: they ripen and spoil too quickly, especially during the summer.

If you’re tired of throwing away overripe bananas, here are five smart and easy storage tips that can help extend their shelf life and keep them fresh for longer:

Most people keep bananas in bunches, but this actually accelerates ripening. That’s because bananas release ethylene gas, which promotes ripening — and when they’re stored together, the gas gets trapped.

What to do:
Separate each banana and store them apart. This slows down the ripening process and keeps them firm for longer.

You might have heard that bananas shouldn’t go in the fridge. While it’s true for unripe bananas, ripe bananas can be refrigerated safely.

Pro tip:
The peel may turn black in the fridge — but the fruit inside stays fresh and safe to eat. So, don’t be put off by the darkened skin.

Banana stems are the biggest emitters of ethylene gas. To trap this gas and reduce its effect:

How to do it:
Wrap the stem tightly with plastic wrap or aluminum foil. This simple trick can extend freshness by a couple of days.

Let your bananas hang — literally! Hanging bananas keeps them from resting on surfaces that can cause bruising and speed up spoilage.

Why it works:
It reduces pressure on the fruit and avoids early blackening. You can use a banana hanger or a kitchen hook.

Got ripe bananas you can’t finish? Peel them, cut them into slices, and store in an airtight container in the freezer.

Use them later for:

• Smoothies

• Banana ice cream

• Pancakes and baking recipes