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Bananas can go from perfection to brown mush in the blink of an eye, but ER Physician Dr. Travis Stork has an easy fix to keep them ripe longer.
The answer is probably already in your kitchen. “Wrap the stems in a little cling-wrap!” he says.
Dr. Stork explains that plastic wrap can stop ethylene gas from entering the cut stems and making the fruit ripen too fast. “Banana production facilities actually use ethylene gas to induce ripening,” he says.
If you end up with brown bananas in spite of your best efforts, Dr. Stork adds, don’t toss them out – they can be stored in a baggie in the freezer and used for smoothies. “I never throw a banana away,” he concludes.