Bananas will stay fresh for a week and not turn black with 1 simple trick

Bananas are among the most common food items that are found in almost every UK household. From being eaten on their own to being used in smoothies and yogurts, the popular fruit has several uses in everyday cooking and snacking.

Rich in potassium, fibre, and natural sugars, bananas are not only a convenient energy boost but also a key ingredient in many traditional and modern recipes.

Their naturally sweet flavour and creamy texture make them a staple in breakfast bowls, desserts, and even savoury dishes but as fresh as the fruit is, it very easily turns brown and mushy, which reduces its shelf value. However, an expert has shared an easy trick that can keep the fruit fresh for a week without turning it brown.

A video by amazing_garden_99 on Instagram showed an easy trick to keep the fruit fresh for a week.

It stated: "Wrap banana roots with a wet tissue. Store for a week without turning black."

One user commented: "Definitely try the banana trick, it really works."

A second user commented: "Banana tip I am using it from the long time and it has worked."

Bananas turn brown due to a natural process called enzymatic browning, which kicks in when the fruit is exposed to oxygen.

The fruit releases this ripening hormone, especially from their stems. It speeds up the breakdown of chlorophyll, turning the peel from green to yellow and eventually brown.

Once peeled or sliced, the banana's flesh reacts with oxygen, causing the surface to darken.

Cold temperatures can damage banana cells, leading to browning even if the fruit isn't overripe.