Though there have been a lot of safety recalls lately, this warning is not about safety. It’s a money-saving tip that many people have learned the hard way. If you have a family who goes through a lot of bananas in a week, this tip is for you. Bananas need to be bright yellow and not mushy, so most people gravitate toward the “almost ripe” option. Normally that works perfectly, but there’s one red flag you should be on the lookout for. If you see bananas that have a dull, flat appearance, looking a little gray rather than yellow, avoid them. Bananas are climacteric fruits, which means they continue to ripen after they're picked. Stores rely on this natural ripening to ensure that bananas picked when they're green turn into bright yellow, sweet bananas before they make it to your shopping cart. However, if green bananas are exposed to temperatures below 56º F for long enough, they can become victims of what’s known as a “chilling injury,” which can disrupt or even halt the ripening process. They may fail to turn yellow, and the peel can develop a dull, grayish color. If you discover that you’ve picked this type of banana, don’t worry. Just pop them in a 350º F oven for about 15 minutes and their natural sweetness will be restored enough for you to use them to make banana bread.
