Unusual place to store bananas to keep them fresh for an extra 14 days

Bananas produce a high amount of ethylene gas which is why they are often the first fruit to go bad - and they should never be stored with other ethylene-sensitive fruits

Bananas are a kitchen staple, perfect for a quick snack or breakfast. However, it can be frustrating when they turn black and squishy before their use-by date.

It might seem logical to store bananas in a fruit bowl, but this is actually the worst place for them. Knowing where to keep them can extend their freshness by weeks. Most fruits emit ethylene gas, a plant hormone that triggers ripening. When too much fruit is stored together, the concentration of this gas can cause everything to spoil rapidly. Bananas produce a high amount of ethylene gas, which is why they often go bad first. They should never be stored with other ethylene-sensitive fruits like apples, avocados, melons, peaches, and plums.

However, Rachel Sherwood, a chef and founder of Impressions At Home, has revealed that the best place to store ripe bananas is in the fridge, as this slows down the production of ethylene gas, reports the Express. Rachel explained: "The more yellow you see the riper the banana is. Once bananas are ripe place them in the produce drawer of your refrigerator. Refrigeration slows the ripening process considerably but does not stop it. The peel will continue to turn brown, but the fruit will stay fresh and firm for one to two weeks." There's a common misconception that bananas can't be stored in the fridge because the cold turns their peel black.

However, while the peel may change colour, the fruit inside remains yellow and soft, making it perfectly edible for a longer period. Only store ripe, yellow bananas in the fridge. Green bananas won't ripen properly at cold temperatures, which can lead to a loss of flavour. Rachel advised: "Green bananas are not quite ripe and will keep the longest and ripen slowly at room temperature on the counter.

"To speed the process, place them in a brown paper bag, add and apple or tomato to the bag to speed the process even further." If you have a banana on your countertop that is just beginning to turn brown, it can still be placed in the fridge, but can also be frozen or used in smoothies. However, completely brown bananas should not be placed in the fridge as they will cause the peel to become mushy, making them unappealing to eat.

Rachel added: "If the banana has more brown or black than yellow on the peel then it is overripe and can still perfectly be used in baking applications." The best way to store bananas is to first keep them at room temperature on the kitchen counter away from a fruit bowl when they're green, then place them in the fridge once they turn yellow to keep them fresh for two weeks longer.