Blend raw banana with milk or almond milk, a touch of honey, and your favorite fruits for a nutritious smoothie packed with vitamins and minerals.
Chop raw bananas and mix them with fresh vegetables, herbs, and a tangy dressing for a refreshing, fiber-rich salad.
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.
Don’t let ripe bananas sit with green ones. Ripe bananas speed up the ripening of others, so keep them apart to maintain freshness longer.