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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
Comments:
by Jeannette E. Warnert
on August 30, 2012 at 7:59 AM
Isn't it OK to split a hand of bananas in the store and just take what you want? Or, do stores expect customers to take the hands as they are displayed?
by Kathy
on August 30, 2012 at 3:01 PM
When your banana gets just the way you like it, maybe with a few brown speckles, put it in the refrigerator. The skin will turn black but the banana inside will be in the same condition as when you placed it in the fridge. Not the best method for treating bananas but it works in a pinch!
by rink
on September 20, 2013 at 8:50 AM
I like my bananas to still be fairly green (I know it's weird) and I usually use any too-ripe bananas for banana bread. I realized recently, however, that the problem with my banana bread is that the bananas weren't actually overripe enough. So feel free to neglect those leftover bananas until their skin is black and soft and wrinkly and the fruit inside smells a little wine-y, and THEN make uh-mazing banana bread. Otherwise, cut your bananas into blender-friendly chunks and put in the freezer. They'll turn darker but that's okay. Blend them with your favorite dairy/almond/soy milk and have a delicious smoothie!
 
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