Storing Bananas After Harvest
When you harvest a full bunch that produces 50 to 100 bananas, storage becomes important. You probably cannot eat them all before they overripen.
Short-Term Storage
At room temperature (65-75°F), ripe bananas last 2-3 days. In the refrigerator, the peel turns brown but the flesh stays good for up to a week longer. Separate bananas from the hand to slow ripening (they release less ethylene individually).
Freezing
Peel ripe bananas, cut into chunks, and freeze in a single layer on a baking sheet. Once frozen, transfer to freezer bags. Frozen bananas keep for 2-3 months and are excellent for smoothies and baking.
Drying
Banana chips (dried banana slices) are made by slicing ripe bananas thinly and drying in a dehydrator or oven at 135°F until crisp. These keep for months in an airtight container.
Sharing
The most practical solution for a home grower with a surplus. Neighbors, friends, and local food banks are usually happy to take ripe bananas off your hands. This is also a good opportunity to share pups and get other people started growing bananas.