Have you wondered why your bananas turn brown so fast in your fruit bowl or cupboard? If there are any apples nearby, this is the answer. I don’t deny that apples and bananas can be good friends. They’re awesome together in smoothies, cakes, breakfast, fruit salad… just not in the cupboard. Apples emit ethylene which is a gas that makes fruit (in this case bananas) ripe faster (why didn’t they teach us this in high school chemistry?).End nerd rant.
So, if you don’t want your bananas to turn mushy-brown during the next days, don’t store them with apples. It’s that simple. Or make banana bread at the end of the week (another excuse to eat cake, because otherwise these bananas would go bad, right?
And in case your bananas are not ripe enough – just leave them with some apples in a paper bag on the counter (preferably two days or until they have the desired ripeness). This will speed up the ripening process quite a bit.
Sometimes baking is rocket science. But just a little bit and getting it is pretty helpful, isn’t it?
With LOVE from the student kitchen 