All About Banana
Your complete guide to banana - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Banana Last?
Storage times and freshness tips for banana in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Ripe at Room Temperature1-3 days
Signs of Spoilage
Skin becomes predominantly black, flesh is very soft and mushy (may feel liquid inside), sour/alcoholic/fermented smell, visible mold growth, leakage of liquid from the skin.
How to Check
Visual inspection: Check for widespread black skin, mold, or leakage. Touch test: If it feels like liquid inside or is excessively soft and mushy when gently squeezed. Smell test: A strong sour or fermented odor indicates spoilage.
Storage Tips
Best consumed or used for baking (e.g., banana bread) within this timeframe. If not using immediately, consider refrigerating or freezing to extend shelf life.
Unripe/Ripening at Room Temperature2-7 days (depending on initial ripeness)
Signs of Spoilage
Extensive black spots/patches covering most of the skin, very soft/mushy texture, mold growth (fuzzy white, blue, or green spots), strong sour or fermented odor, presence of fruit flies.
How to Check
Visual inspection: Look for mold or widespread blackening. Touch test: Gently squeeze to check for excessive softness or mushiness. Smell test: Sniff for a sour, alcoholic, or off-putting fermented smell.
Storage Tips
Store in a cool, dry place away from direct sunlight. Do not store in plastic bags as this traps ethylene gas and speeds ripening. Hanging bananas can help prevent bruising. Keep away from other ripening fruits (like apples or avocados) if you want to slow down their ripening process.
Peeled/Cut in Refrigerator1-2 days
Signs of Spoilage
Significant browning/blackening of the flesh (beyond light oxidation), very soft or slimy texture, strong sour or fermented smell, visible mold.
How to Check
Visual inspection: Look for extensive dark brown/black discoloration, sliminess, or mold. Touch test: If it feels slimy or excessively soft. Smell test: A sour, alcoholic, or off-putting odor indicates spoilage.
Storage Tips
Store in an airtight container or tightly wrapped with plastic wrap to minimize air exposure and slow oxidation. A light squeeze of lemon juice or a dip in diluted citrus juice can help prevent browning, but won't stop spoilage indefinitely.
Ripe in Refrigerator (unpeeled)5-7 days
Signs of Spoilage
While the skin will turn completely black (this is normal due to cold exposure and not a sign of spoilage), the flesh inside will become excessively mushy, watery, develop a sour/fermented smell, or show mold growth when peeled.
How to Check
Peel the banana: The flesh should still be creamy yellow, though it might have some brown spots. Touch test: The flesh should be relatively firm, not watery or slimy. Smell test: It should smell sweet, not sour or alcoholic. Discard if flesh is brown/grey, slimy, watery, or smells off.
Storage Tips
Refrigeration stops the ripening process but causes the skin to darken significantly. Only refrigerate bananas that are already ripe, as unripe bananas may not ripen properly in the cold. Best for eating fresh or using in smoothies once peeled.
Frozen (Peeled, Whole or Sliced)2-3 months (for optimal quality); safe indefinitely
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), development of a strong off-odor upon thawing, or a very unpleasant, overly mushy/fibrous texture after thawing. While safe, quality degrades over time.
How to Check
Visual inspection: Check for excessive freezer burn. Smell test (after thawing): A strong sour or 'off' smell indicates quality degradation, though it might still be safe. Taste test (if unsure): If it tastes bland, watery, or off, it's best to discard.
Storage Tips
Always peel bananas before freezing. For slices, spread them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container to prevent clumping. Remove as much air as possible from freezer bags. Frozen bananas are excellent for smoothies, banana bread, or 'nice cream'.