Bananas have a short shelf-life of around two to three days if purchased when they are fully ripe.
If purchased when they are green they may have an extra few days, but sometimes may not even fully ripen.
Banana skin can bruise extremely easily, which can damage the quality of the fruit inside as well as reduce its shelf-life.
To help, experts have shared how to store them to make bananas last for much longer, up to 10 days in fact.
A lot of Britons will keep their bananas out on the kitchen side, in a fruit bowl or hanging over a fruit bowl to keep them fresh.
However, according to Kate Hall, food expert and founder of The Full Freezer, storing the fruit in the fridge can help to keep them ripe for 10 days.
If planning on keeping bananas in the fridge, wait until they have reached your desired ripeness and simply pop them into the fridge.
It is important to keep them away from other food items such as onions.
The expert added: “If bananas are past the point of us wanting to eat them, you can peel them and then freeze them.”
Britons can then add them to smoothies straight from frozen or even make healthy ice cream with the leftovers.
Sarah Bridenstine, professional baker and chef, agreed that the fruit should be kept in the fridge.
The expert said: “To speed up the ripening of green bananas, bag them up. The gases they emit will work their magic.
“Once they’re perfectly cool, keep them cool to slow down over-ripening. Fridge them once they’re ripe to halt the blackening.
“The insides will still be sweet. Bananas release crazy amounts of gas that can prematurely ripen nearby fruit so store them separately.
“If you have overripe bananas, you have a baking jackpot. You can make bread, smoothies or even sugar, don’t toss them.”
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