Bananas release ethylene gas, which speeds up ripening. Keep them separate from apples or tomatoes to slow down the browning process.

Cover the banana stems with plastic wrap or aluminum foil. This reduces ethylene production, keeping your bananas fresh for a few extra days.

Store bananas at room temperature. Avoid putting them in the fridge until they are ripe, as the cold can cause the peel to turn brown faster.

Brush peeled bananas with a little lemon or lime juice. The acid slows oxidation, which helps prevent the fruit from turning brown too quickly.

Using a banana hanger keeps them off surfaces and reduces bruising. Less bruising means less browning, extending the fruit’s freshness.

Peel and freeze bananas if you can’t use them in time. Frozen bananas are perfect for smoothies or baking and won’t brown once stored properly.