Bananas have a very short shelf-life of around two to three days if purchased when they are ripe.
If purchased when they are green, they may have a few extra days but sometimes they do not ripen properly if they are too green.
Banana skin can bruise easily, which can damage the quality of the fruit inside as well as reduce its shelf-life.
To help, experts have shared various ways to make bananas last for much longer, up to 10 days.
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 elongate their use by date by up to 10 days once ripened.
Once the bananas have reached the desired colour, simply pop them in the fridge away from other fruit items.
The expert added: “If bananas are past the point of us wanting to eat them, you can peel them and then freeze them.”
From frozen, bananas can be added straight to pancakes, smoothies or even made into ice cream.
Sarah Bridenstine, professional baker and chef, said bananas have their own “quirky storage needs” which should be followed.
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.”
Other fruits which have a short shelf life include strawberries and blueberries. They can be kept in a proper container with ventilation holes to avoid trapping moisture.
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