How do you keep banana from turning brown?

1. Cool Storage: Store bananas in a cool place, preferably between 55-60°F (13-16°C). Avoid placing them near heat sources or direct sunlight, as this can accelerate the ripening process.

2. Separate from other Fruits: Bananas release a natural ripening agent called ethylene gas. Keep bananas away from other ethylene-producing fruits, such as apples, pears, and melons. These gases can hasten the browning process of bananas.

3. Wrap the Stems: Wrapping the stems of bananas with plastic wrap or aluminum foil can slow down the release of ethylene gas and delay ripening.

4. Plastic Bag: Place unpeeled bananas in a loosely closed plastic bag. This helps to create a mini humid environment, which can help slow down the browning process.

5. Refrigeration: If you want to store bananas for a more extended period, you can refrigerate them. Refrigeration slows down the ripening process, but the bananas will become softer in texture and may develop a slightly dull appearance.

6. Lemon juice: Apply a small amount of lemon juice to the cut surfaces of bananas. The acidic nature of lemon juice can help prevent oxidation and slow down browning.

7. Honey or syrup: Brush the cut surfaces of bananas with a thin layer of honey or syrup. The sugars in honey or syrup can act as a barrier, preventing oxygen from reaching the banana flesh and causing browning.

8. Antioxidant-rich solutions: Soak the cut surfaces of bananas in solutions rich in antioxidants, such as ascorbic acid (vitamin C) or sodium metabisulfite. These substances can help prevent enzymatic browning reactions.

Note:

These methods can slow down the browning process, but they won't completely prevent bananas from ripening and eventually turning brown.