Separate the bananas from each other (do not keep them in a bunch).
Wrap the ends of each banana (where they are joined) tightly with aluminum foil.
Store bananas at room temperature, away from apples and other ethylene gases.
The result? Up to 3–5 days longer fresh!
Method 2: Refrigerate (with a lid)
Once the bananas are ripe, put them in the refrigerator.
The skin may darken, but the inside will remain fresh for up to a week.
Wrap each fruit in a paper towel to absorb excess moisture.
Method 3: Freeze in Pieces (for Smoothies and Cakes)
Peel and slice the bananas.
Spread them out on a tray and freeze loosely for 2 hours.
Then place in zip-lock bags and keep in the freezer for up to 3 months.
Perfect for smoothies, banana ice cream or baked goods.
Put raw spinach leaves in a slow cooker with these 3 ingredients. The perfect comfort food.
White German Chocolate Cake with a Cheesecake Center!
5 foods rich in estrogen
What Happens to Your Body When You Eat Purslane Every Day — Especially After 60
Fresh Blueberry Cheesecake Don’t Lose This Recipe
Soursop Juice: A Tropical Delight with Remarkable Health Benefits
