The popularity of bananas transcends just eating them as they are employed in different meals including baked goods. More so, baked goods provide a good option to use up those bananas that ripen all too quickly. Freezing them to use in smoothies, ice cream and more is another good idea that very many people employ.
Bananas are edible fruits and are botanically berries produced by several kinds of large herbaceous flowering plants. In some countries, bananas used for cooking may be called plantains, distinguishing them from dessert bananas.
The fruit is variable in size, colour, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe.
Raw bananas (not including the peel) are 75% water, 23% carbohydrates, 1% protein, and contain negligible fat. In a 100 gram amount, bananas supply 89 Calories and are a rich source of vitamin B6, providing 31% of the recommended Daily Value, and contain moderate amounts of vitamin C, manganese and dietary fiber.
Due to the fact that it can ripen quickly, a lot of us are stuck as to what to do to prevent wastage, especially if we don’t want to employ them in baking.
What can you do if you just want to slow down the ripening process and eat them as they are?
The fact is there is actually a way for you to do that. The reason bananas ripen so quickly is because they release ethylene gas from the stem section. Ethylene is a natural gas that helps ripen the fruit.
If you don’t want your fruit to ripen quickly, all you need do cover up the source of the gas that quickens the ripening process. You can do this by employing the use of a nylon or plastic wrap to cover up the stem region.