When are bananas bad?

In this brief article, we are going to answer the question, “When are bananas bad?”

When are bananas bad?

Bananas are bad when you see mold on them or on the peel. It is a sure sign it’s gone bad. Likewise, if there is any liquid under the bananas, it’s a red flag that they’ve gone rotten. There are also some other ways to check if your banana has gone bad or not.

Check the aroma for signs of mildew, mold, or fermentation. If a banana has a terrible odor, it is probably rotting on the interior, the outside, or both.

Some brown spots on a yellow banana are to be expected; however, if there is significant brown or mold on the skin (particularly around the stem), it may be advisable to discard the banana. The banana could have begun to rot on the inside if you’re not careful.

Simply apply a little amount of pressure on the banana and see if it ripens. Bananas may be identified by their texture, unripe bananas will feel firm, overripe bananas will be mushy, and ripe bananas will be soft without being squishy.

An oozing banana is not safe to consume. However, if it is not rotting, it can still be used for baking. Overripe bananas are ideal for Nutella banana bread.

It’s easy enough to lop off any brown patches that may have appeared. However, if there are numerous brown or black patches within the peel, or if mold is visible, it should be discarded.

You have total control over this evaluation. As a general rule, if something tastes fine, it probably is. You should probably save your stomach and avoid eating it if it tastes strange to you.

What to do with overripe bananas and how to extend their life?

Smoothies are a fantastic way to use overripe (but not spoiled) bananas.

Bananas are a versatile, vitamin-rich fruit that can be used in a wide variety of ways, so those who love them want to keep a steady supply on hand. 

But what is the best way to keep bananas fresh for the longest time? Here are several ways to extend the life of your banana.


  • Bananas must be stored at roughly 12°C, because they will ripen more quickly if kept at a warmer temperature. It’s best to do this in a space that’s not bathed in sunshine. As a result, bananas should not be stored in a warm environment such as a kitchen.
  • Bananas may be properly stored in the refrigerator; simply pop them in there. You should make sure they are fully ripe before putting them in the fridge, since they won’t ripen any further there. If the skin becomes brown from the cold, don’t worry about ruining the flavor (at least until you stop eating the skin).
  • Bananas quickly turn brown after being chopped because the exposed flesh absorbs oxygen. Banana slices kept in the fridge with a sprinkling of lemon or pineapple juice can keep for a few days and taste great in fruit salads. The fruit slices will keep for a longer period of time if stored in a cool, dry area after being sliced.


  • Never put the whole banana inside a plastic bag to keep it fresh. In a warmer and damp climate, these sweets will rapidly decay and become inedible.
  • Don’t put any distance between it and other fruit when storing it. You shouldn’t put bananas in the same bag as ripening fruit like apples, avocados, etc., if you want to extend the life of your bananas.
  • The peel of a banana doesn’t need to be removed before storing it properly. To avoid those unsightly brown marks, simply hang them up.
  • Bananas may be kept fresh for much longer if they are frozen. Again, only fully ripe fruit should be used.
  • To avoid the skin becoming mushy when thawed, peel the bananas before puréeing or slicing.
  • To prevent the slices from sticking together, freeze them on a tray in the freezer. Use ice cube trays to freeze banana purée for later use.
  • Put them in a freezer-safe plastic bag.
  • The bananas may be stored in the freezer for up to six weeks, making them perfect for meal prepping. The frozen parts can be used immediately in a smoothie or left to defrost in the fridge.

Is It Safe To Eat An Overripe Banana?

Overripe bananas are absolutely OK to eat, contrary to popular belief. According to research published in 2014 in the International Food Research Journal, they have greater amounts of vitamin C and antioxidants than oranges. 

Even if their skin fades or develops brown blotches, their meat is still perfectly edible. Most bruised or otherwise damaged fruits are still perfectly edible, as per the Greater Chicago Food Depository.


In this brief article, we answered the question, “When are bananas bad?”