Bags and Ripening

• Plastic bags trap the ethylene gas produced by bananas as they ripen, whether you place bananas in a plastic bag or if they come prepackaged in plastic. This gas speeds the ripening process, causing them to turn brown more quickly. They may not brown evenly in sealed plastic because there is no air circulation to ensure even distribution of the gas, so some bananas may brown more quickly than others, or the peels may become mottled instead of the brown discoloration occurring evenly over the entire peel.

Speed Ripening

• Although green bananas may ripen more quickly when left in a plastic bag, you can ensure they ripen evenly and more quickly by placing them in a paper bag. A paper bag, only loosely folded closed, allows for more air circulation. To further speed the ripening process, place a ripe apple in the bag with the bananas. The apple produces more ethylene gas which allows the bananas to ripen within one or two days.

Best Storage Practices

• Removing the bananas from the plastic bag and storing them at room temperature is the best way to guard against premature browning. Avoid storing bananas near other ripening fruits, because this will speed the browning process. Ripe bananas that have no brown spots and are still a little green near the stem store well for up to a week at room temperature.

Long-Term Storage

• It's possible to store ripe bananas in the refrigerator without them becoming overripe, but their peels will turn brown more quickly. Leave the bananas in the plastic bag so their odor isn't absorbed by other foods. Refrigeration slows ripening and extends the shelf life of the bananas by a few days. Avoid refrigerating underripe bananas because it will stop the ripening process and they won't reach peak flavor even if you remove them from the fridge. You can also freeze bananas, without their peels and tightly wrapped in plastic, for use in smoothies or baking. Use frozen bananas within eight to 12 months.