This article explains how to keep bananas green if you keep buying bananas from the store, only for them to turn yellow/brown a few days later. You cannot keep the bananas permanently green but can increase the time to green.
To keep bananas green, consider the following: store in airtight containers, keep away from other fruits, bathe with vinegar/citrus juice, or add a plastic wrap. Refrigerating and keeping green bananas from direct sunlight will also keep them green.
Nutrients from the tree do not cause bananas to ripen. Instead, bananas release ethylene gas, causing them to ripen. Ethylene will also cause other fruits you keep close to the bananas to ripen.
Are green unripe bananas good for you?
Green unripe bananas are good for you. They contain pectin and resistant starch, good for reducing colon cancer risk and promoting digestive health.
Green bananas are thought to be healthy for consumption. Nonetheless, reports show that some people experience discomfort after eating them unripe.
The downside of eating unripe green bananas includes digestive symptoms such as gas, bloating, and constipation.
If you are allergic to latex, green bananas may not be good for you, so be careful or consult your physician.
Green bananas cause these allergies due to the proteins they contain, similar to those allergy-causing proteins in the latex, and this condition is referred to as the latex-fruit syndrome.
What causes banana to ripen?
Green bananas comprise mostly starch, making up 70-80% of their dry weight. Much of the starch is resistant starch, which the small intestine is not responsible for digesting. It is therefore classified as dietary fiber for this reason.
When bananas ripen, they lose the starch keeping them green. The starch changes into simple sugars such as glucose, sucrose, and fructose when bananas are ripening. It turns out a ripe banana may contain just 1% of starch.
Protein is present in green bananas, which is a type of dietary fiber typically found in fruits to help them retain their structural form.
However, when bananas overripe, pectin breaks down, causing the fruit to get softer and mushy.
Pectin and resistant starch in a green banana come with lots of health benefits, which include improved digestive health and enhanced blood sugar control.
How to keep bananas green
This section of the publication explains the tips to keep your bananas green. This cannot be permanent but some methods can take weeks before the banana ripens. The ripening speed may also depend on the banana specie.
Store green bananas in airtight containers
After peeling the green banana, but do not intend to consume it immediately, store it in an airtight container. A zip-top bag is also recommended to prevent oxygen from escaping, which halts or slows the ripening process.
Keep bananas from other fruits
You would find that grocery stores tend to hang bananas, especially away from other produce.
Bananas next to other fruits will increase the ripening process. Perhaps, the only time your banana mixes well with other products is when you make smoothies or fruit salad.
If those other fruits are capable of releasing lots of ethylene gas while ripening, this will take away the green on your banana. Avocados, apples, tomatoes, figs, and peaches are some of the fruits that will cause green bananas to ripen faster.
As such, if you visit the groceries, consider not buying green bananas hung above or next to other fruit bowls.
Hanging bananas minimizes the risk of bruising, reducing the chance of exposing the flesh of the banana flesh to oxygen, which quickly takes away the green.
You want to bathe your green bananas in vinegar to slow ripening.
Vinegar keeps bananas green. The slices will not turn into brown mush. Ensure to dilute the vinegar using water. You may get that lingering vinegar taste, which could be rinsed thoroughly before consumption.
Add plastic wrap
You probably find green banana bunches wrapped in stores, this practice will keep the banana from losing its green.
Do the same at home, add plastic wrap. Ethylene gas, which increases the ripening speed of bananas is at the bunch top. When a green banana is wrapped, ethylene slows down. You could also pull the green bananas and wrap the top separately to improve the greening result.
Refrigerate green banana
Refrigerating bananas does not only darken the skin but reduces the ripening rate. The peel may turn black but this color change results from the peel pigment and does not affect the fruit. So, you will still get a good flavor and texture when the banana eventually ripens.
Storing green bananas in the freezer instead of the fridge is recommended if you will not consume them in a few days. The freezer will not keep the banana green permanently but helps to preserve its useful life for up to 30 days.
When out of the freezer, defrost the banana on the counter at room temperature. The chunks of frozen bananas are good for smoothies. Ensure to use freezer-safe bags to avoid freezer burn.
You can freeze the green bananas unpeeled. But this changes the peel color to black, which does not affect the fruit though.
Store away from sunlight exposure
Green bananas should not be exposed to direct sunlight to keep them green. Sunlight heat affects banana ripening, raising the fruit temperature.
When a green banana heats or feels warmer, ethylene could process faster, causing it to ripen faster. The banana could also become too soft, causing the fruit flavor to be bland.
Add citrus to peeled bananas
Add lime or lemon to peeled bananas to keep them green and preserve the freshness. Citrus can reduce the oxidation process, even lime orange juice or pineapple juice will keep green bananas from losing their green too quickly.
Citrus will slightly affect the flavor of the banana, causing it to be a little tart.
Toss your sliced green banana with a teaspoon or two of citrus. You could simply brush the juice around the green banana if it is still half or whole. You could use water to dilute the citrus juice if necessary or as needed to reduce the acidic effect on the banana.
Unripe green banana
As is the ritual with this website, this sectional reviews green unripe bananas you should buy. Below are our two picks:
First Light’s Original Fresh Green Organic Premium Grade A Matooke Banana, Guineo verde
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We prefer these green bananas for their original freshness and organic. Perfect for any recipe you would love to make or explore with green bananas.
Spanish communities refer to these bananas as Guineo verde, used for purposes, including making pasteles.
You could even use the peels on your barbecue grills for a special barbecued meat/chicken flavor. Perhaps, you have never heard about this in your location but it is worth your try.
The green banana can also be mashed into a meal. They are quite easy to peel and cook pretty quickly.
The problem with these green bananas is that they are pricey. We think the bananas should be worth half the current price. Also, they arrived late but did not lose much of their green.
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Congo Cooking Bananas, Hard Green, Guineo, Not For Ripening 4 pound Box (1.8 Kilograms)
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These green bananas remained green for weeks, especially when we followed some of the procedures suggested in this article to keep them from losing green.
We even refrigerated them after the first few days, so it was not immediately we received them.
The bananas took longer to arrive, but as already mentioned, the green and unripe results were still there. You could boil the bananas, taste great too.
The retailer claims these bananas are harvested green. They are also easy to peel, considering that green bananas give a tough time to peel and cook. You can mash or grind them into your meal as desired, then store them as recommended in this article to keep them green for a long time.
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How long does banana take to ripen?
Green bananas can take 24 hours to 5 days to ripen, depending on factors such as the storage type and how much ethylene has been lost already.
Green bananas you buy from a store would take about 3-4 days to ripen. Banana fruit gets sweeter as it ages. If ripe, you will find brown freckles on its yellow skin, which may no longer be green or unripe enough for your recipe.
If the banana you bought is already turning yellow, it should be fully ripened in less than 5 days, depending on where or how you store it.
Most commercial green bananas from trees are stored at 57 degrees F, keeping them from greening so fast as the ripening process slows down.
Commercial brands typically store green bananas in controlled environments until they are ready to be shipped. This method is how bananas move from fields to stores without ripening quickly.
After a few days, typically 3-4, they begin to ripen, especially when around temperatures of 70 degrees F.
A banana will ripen even faster at 90% humidity levels on average, particularly the case under higher heat. Air circulation also hastens the oxidation process.
Final thoughts on How to Keep Bananas Green
Perhaps, storing peeled green bananas is the way to go. A fridge with crisper drawers using humidity regulators can slow down the ripening process, even if humidity is present. Just find out what storage method will work best to keep your bananas green and stick to it.