Bananas are a great on-the-go healthy snack and are popular among all ages, however they do have quite a short shelf-life.
After just a week or so they can begin to bruise and go brown, and while that's not enough to put many people off, it can be the case for some. With that in mind, an expert has revealed a storage method that keeps the fruit ripe for longer.
But to help keep the fruit fresher for longer, Mike of Kitchen Tips Online recently shared the simple trick that can make bananas last a whole 15 days without going brown, reports the Express.
Firstly, the expert recommends wrapping cling film around the stems to trap the ethylene gas from leaking out and causing browning.
Bananas produce ethylene gas which helps ripen the fruit, but too much of it causes the fruit to begin turning brown and mushy.
Similarly, you could consider using ethylene absorption balls which are known to extend the shelf life of a number of fruits and vegetables
For the best result, you should use the absorption balls while also storing your bananas, according to the expert.
Mike placed an ethylene absorption ball inside an air-tight container with a bunch of bananas, comparing them against another bunch which was simply left on the counter.
The expert stated that it was nearly a week before he noticed any "significant difference" between the two bunches of bananas.
The bananas on the counter were "significantly softer than the ones in the container”.
By day 15, there was still "a little bit of green" on the bananas in the airtight container with the ethylene absorption balls.
But when a banana from the container was cut open, Mike pointed out that there was a "little bit of bruising" but the fruit was "still edible".
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