Separate the bananas from each other (do not keep them in a bunch).
Wrap the ends of each banana (where they are joined) tightly with aluminum foil.
Store bananas at room temperature, away from apples and other ethylene gases.
The result? Up to 3–5 days longer fresh!
Method 2: Refrigerate (with a lid)
Once the bananas are ripe, put them in the refrigerator.
The skin may darken, but the inside will remain fresh for up to a week.
Wrap each fruit in a paper towel to absorb excess moisture.
Method 3: Freeze in Pieces (for Smoothies and Cakes)
Peel and slice the bananas.
Spread them out on a tray and freeze loosely for 2 hours.
Then place in zip-lock bags and keep in the freezer for up to 3 months.
Perfect for smoothies, banana ice cream or baked goods.
How To Make Ruth’s grandmother’s pie crust
How To Cook Eggs in the Microwave: Easy and Simple 5 Ways
Quick and Healthy Oat Pancakes with Just 2 Eggs and 1 Cup of Oats
Mediterranean Chicken Zucchini Bake: A Flavorful and Healthy Dish
Ham and cheese flan with golden crust
When I was young, I couldn’t get enough of this dish. I’d always ask my mom to cook it.
Fresh Fruit and Milk Delight: A Gelatin-Free Dessert
This is a staple in our house! My kids loved it and devoured leftovers the next morning!
6 types of foods that negatively affect your thyroid
