All About Bananas
Your complete guide to bananas - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Bananas Last?
Storage times and freshness tips for bananas 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.
Frozen Bananas (Peeled/Sliced)2-3 months (for best quality), up to 6 months (safety)
Signs of Spoilage
Excessive freezer burn (dry, discolored, leathery spots), off-smell when thawed, or if left too long, they might develop an altered texture or taste. While rare, mold can occur if not properly sealed.
How to Check
Visual: Should be uniformly frozen. Large dry white patches indicate significant freezer burn and quality degradation. Smell: When thawed, should smell sweet and banana-like. An off or sour smell indicates spoilage. Texture: Will be very soft and mushy when thawed, which is normal for frozen fruit.
Storage Tips
Peel and slice or break into chunks before freezing. For best results, spread in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer to an airtight freezer bag or container to prevent sticking and freezer burn.
Unripe Bananas at Room Temperature2-7 days (depending on initial ripeness and desired ripeness)
Signs of Spoilage
Excessive browning/blackening of the peel (beyond normal ripening spots), very soft and mushy texture, visible mold, strong fermented or alcoholic odor.
How to Check
Visual: Peel should be firm and green to yellow. Black spots are normal as they ripen, but a fully black, mushy peel is a sign of spoilage. Look for any fuzzy mold growth. Touch: Should be firm. If it feels extremely soft or squishy, it's overripe or spoiled. Smell: Should have a mild, fresh scent. A strong, sweet, fermented, or alcoholic smell indicates spoilage.
Storage Tips
Store in a cool, dry place away from direct sunlight. To speed up ripening, place in a paper bag with an apple. To slow down ripening, keep them separate from other fruits.
Peeled/Sliced Bananas in Refrigerator1-2 days
Signs of Spoilage
Significant browning/blackening of the flesh (beyond normal oxidation), very soft and slimy texture, strong fermented smell, visible mold.
How to Check
Visual: The flesh will naturally brown due to oxidation, but excessive browning, sliminess, or any visible mold indicates spoilage. Touch: Should be firm to slightly soft. If it's slimy or very mushy, it's bad. Smell: A strong, sweet, fermented, or alcoholic smell indicates spoilage.
Storage Tips
To minimize browning, toss peeled/sliced bananas with a little lemon juice, lime juice, or pineapple juice. Store in an airtight container or tightly wrapped to limit air exposure.
Ripe Bananas at Room Temperature1-3 days
Signs of Spoilage
Dark brown to black peel, very soft and mushy flesh, strong fermented or alcoholic smell, visible mold.
How to Check
Visual: Peel is mostly yellow with brown speckles. If the peel is entirely black and the banana feels liquid inside, it's spoiled. Check for mold, especially at the ends. Touch: Should be firm but yield slightly to gentle pressure. If it's extremely soft and squishy, it's past its prime. Smell: A strong, sweet, fermented, or alcoholic smell indicates spoilage.
Storage Tips
Once ripe, consume quickly. Storing them in the refrigerator can extend their life (see next context).
Ripe Bananas in Refrigerator (Whole, Unpeeled)5-7 days
Signs of Spoilage
While the peel will turn almost completely black (which is normal in the fridge), the flesh inside should not be mushy, watery, or discolored (greyish-brown). Strong fermented smell, visible mold on the peel or flesh.
How to Check
Visual: Don't be alarmed by the black peel; it's a chilling injury and doesn't affect the inside. Peel the banana and inspect the flesh. It should be creamy white to pale yellow. If it's greyish, watery, or has visible mold, it's spoiled. Touch: The flesh should be firm to slightly soft. If it's mushy or slimy, it's bad. Smell: Should smell sweet and fruity. A fermented, sour, or off-smell indicates spoilage.
Storage Tips
Only refrigerate bananas once they are ripe. Refrigerating unripe bananas can stop the ripening process and result in a grey, unpalatable fruit. Store away from other produce to prevent ethylene gas transfer.