Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
How do you keep bananas from turning dark?
By .Jean Crews from Saxe, VA
Try those green bags from Debbie Mayer they are 10. dollars here but they work great. I sometimes forget what is in the fridge and when I buy my fruits and veggies they keep really good.
Are you talking about AFTER you peel them?
If you dip them in a citrus (orange, lemon, or grapefruit) juice or pineapple juice after they are cut they will not turn black.
Regular plastic bags also work well for keeping the bananas from turning brown. Just tie the bag and leave on the counter.
Why do bananas turn black and how can we stop it from turning black?
Which place can we put the bananas to keep it from turning black the longest?
By Isabella S.
I can't really explain the "why" they turn black. I would guess that is a banana's first steps in the rotting process.
As for preventing that I don't think you can but you can slow it down. At least we do. We put the bananas in two bags. One white (or clear) and one brown or gray (depends on where we shop that week). We keep these in the bottom drawer of the refrigerator.
I have never understood how this works. My mother has been doing this for years and it definitely slows down the "browning" process. Not by a whole lot but enough that we can get the bananas eaten before the last one has gone completely black.
I keep bananas in the refrigerator because even though that makes the skins go black faster it also makes the actual fruit stay good even longer.
This is something I learned from a friend who was an electrician on board of cargos and his nightmare was the transport of bananas. It could make one laugh but transportation of bananas is not just difficult, it is very dangerous. Bananas are transported 40 days before their full maturation because later they are too soft and would scramble each other when piled up. That is the first problem but it is not the most important. When maturing, bananas produce a flammable and explosive gas the ethylene, and the ethylene, in turn, accelerate the ripening of bananas. To control this vicious circle, bananas must be transported at a very precise degree, never lower and never higher than 12° Celsius.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Dip them in lemon juice. (09/03/2005)
My grandmother, mother, and I have made hundreds of banana puddings over the years. We have never done a single thing to the bananas to keep them from turning black, and they never have! Either dumb luck or something in the pudding keeps them looking good til it's eaten up (which is never long). I never even considered the question though. The way we made the pudding, the bananas were totally covered by pudding so maybe no air could get to them and make them oxidize. Susan (09/03/2005)
By Susan M.
Try making it the same day it is eaten. (09/04/2005)
Dip them in pineapple juice. It tastes great too! (09/04/2005)
I've heard that if you dip fresh cut slices of apple in 7Up that it will keep them from turning dark, maybe this will work on banana slices, too?
Also, if it were me making the banana dessert to take somewhere, like for a potluck, or to a pal's home, etc. I'd make sure to use nice yellow bananas. I would not use ones either starting to spot or already spotted, as the yellow bananas will stay fresh longer, and not turn dark for several days. The spotted or already spotted will turn dark faster. (09/05/2005)
Run the banana under hot water for a couple of minutes before peeling the banana and slicing it. This may sound strange but it works. (07/13/2006)
The recipe is inside of the box of Nilla wafers. Also add cut strawberries when you are doing the layers and it is amazing. (05/31/2008)
When using in pudding or a pie, let the pudding cool for 2 hours in the refrigerator, then add the bananas. They will not turn black. It's the heat from the puddings that advance the ripening. (01/08/2009)