Bananas are versatile and can be consumed even when overripe in delicious recipes like banana bread.
However, if your prefer enjoying them fresh on their own, an expert has a storage tip to keep them from going brown for longer.
A Tesco specialist said: “Store bananas on their own as the gases they produce will cause other fruit to ripen and spoil more quickly.
“Keep them at room temperature as refrigerating will make the skin turn black, and the bananas will transfer their smell to the rest of the fridge’s contents.”
The spokesperson added to the Mirror: “When they ripen, bananas soften and change colour as the starch breaks down and is converted to sugar. Unripe green bananas aren’t particularly appealing when raw, but can be used for cooking.”
Read more: Expert unveils the best spot to store garlic to make it last for 6 months
However, if your bananas are already overripe, that could be the perfect excuse to make some banana bread.
For lovers of banana bread, food enthusiast Stella Drivas has taken to her blog Hungry Happens and TikTok page @hungryhappens to share an “easy three-ingredient banana bread” recipe that can be prepped in just five minutes and with three ingredients.
Stella said: “With only three ingredients you can make this delicious snack loaf – using no oil, eggs or sugar.
“If you’re a banana bread lover this loaf is for you. It’s not overly sweet and ideal [for] a breakfast or snack bread that you can add a little nut butter to and be on your delicious and moist way.”
Ingredients
225g (around three to four) bananas, pureed
25g self-raising flour
118ml milk of choice
Method
Begin by preheating your oven to 350℉ (180C) and line an eight-by-four-inch loaf pan with grease-proof paper.
Next, puree your bananas and add them to a large bowl with your self-raising flour and mill. Combine until smooth – do not over-mix.
Stella noted that she needed four bananas pureed for the recipe and used the leftover puree for a smoothie.
For those who don’t have self-raising flour, simply use two cups of plain flour, one tablespoon of baking powder and half a teaspoon of salt.
Leave the mixture to bake in the oven for 45 minutes or until the top is golden and a toothpick comes out clean.
Allow the cake to cool in the pan for five minutes before transferring it to a wire rack to fully cool.
