The Banana Resurrection: From Blackened to Golden

Golden ripe bananas are one of the most alluring fruits in the world, offering an array of health benefits. But leave them a few days, and they quickly turn from vibrant yellow to an unappetizing dark brown. Why does this happen, and is there a way to reverse it and make those black bananas edible again?

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Why Do Bananas Turn Black?

According to scientists, bananas and other fruits respond to the hormone ethylene in the air, causing the acids in the bananas to break down, making them softer and sweeter. Meanwhile, the chlorophyll in the bananas breaks down, and over time, the bananas turn yellow as they ripen.

However, while other fruits only respond to small amounts of ethylene, bananas continue to react to this hormone, causing their yellow pigment to gradually turn dark brown or develop brown spots.

Partially peeled bananas react even faster to ethylene and are more prone to turning black.

Why do bananas still turn black quickly when stored in the refrigerator, unlike other fruits that stay fresh for longer?

At low temperatures, the molecular membrane in the banana peel breaks down, releasing enzymes that oxidize the phenolic compounds present in the peel, eventually turning it black.

Is It Safe to Eat Blackened Bananas?

Typically, you would only eat bananas when they are just ripe and quickly discard those that show signs of blackening.

In reality, heavily spotted or blackened overripe bananas may sometimes exude liquid, indicating a significant loss of nutrients. However, they contain high levels of beneficial antioxidants.

Therefore, bananas, whether freshly ripened or overripe with black spots, can still be consumed safely, although their flavor may not be as appealing as before. If you don’t want to eat them directly, you can use them to make banana ice cream, spread them on toast, or turn them into jam.

How to Revive Blackened Bananas and Make Them Yellow Again

First, you’ll need a ziplock bag and some rice. Place the bananas in the bag with the rice, making sure to remove as much air as possible before sealing it tightly.

Rice is excellent at absorbing moisture, so after leaving the bananas and rice together for about an hour, the moisture from the banana peels will be absorbed.

Then, use a hairdryer to blow hot air over the entire banana, and you’ll see the blackened parts of the peel gradually turn yellow again.

Frequently asked questions

The Banana Resurrection is a technique used to bring back bananas that have turned black and seemingly spoiled. By boiling the bananas in a mixture of water, lemon juice, and honey, the fruit’s cell walls are broken down, releasing their natural sugars and turning them a golden color. The bananas become soft and sweet again, resembling freshly ripened fruit.

Bananas turn black due to a natural process called enzymatic browning. As bananas ripen, an enzyme called polyphenol oxidase reacts with the fruit’s natural polyphenols, causing them to oxidize and turn brown or black.

Yes, resurrected bananas are safe to eat. The boiling process kills any bacteria that may have formed during the ripening process, and the lemon juice and honey add additional antimicrobial properties. However, it is important to note that the texture and taste of resurrected bananas may differ slightly from fresh bananas.

While the Banana Resurrection technique is specifically designed for bananas, similar methods can be applied to other fruits. For example, slightly under-ripe avocados can be ripened by placing them in a paper bag with a banana, as the ethylene gas emitted by the banana speeds up the avocado’s ripening process.

Resurrected bananas can last for several days when stored properly. It is best to keep them in an airtight container in the refrigerator, where they will stay fresh for up to a week.
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