Bananas have no brown spots 'after 26 days' with unusual food storage trick

A woman's 'game-changing' hack to stop bananas turning brown or black for up to 26 days - and it doesn't even involve using cling film

Struggling to stop your bananas from turning into a mushy mess way too quickly? Hold onto your fruit bowls, because one savvy foodie has cracked the secret to keeping them fresh for an epic 26 days.

Food storage guru Amy Cross shared a hack on her TikTok account @amycrosslegacy that'll change your banana game forever. She's skips over using cling film or tin foil.

Instead, she chops her bananas into chunks, skins and all, and chucks them in a glass jar before popping them into the chiller. The shocking result? Over three weeks later, those banana bits are still looking fit and fresh with not a spot of brown in sight.

In her viral video clip, the clever clogs reveals: "These are the bananas I purchased on March 13 and I cut this into thirds and put it into a jar, so they're 26 days old."

Amy's experiment started off with a mission to keep a sliced banana alive for just half a day in a fridge jar — and ended up with long-lasting results.

Now, if air gets to chopped bananas, usually they throw a proper strop and go brown sharpish. But when they do get a tad over-ripe, don't chuck 'em!

Those browned-up bananas get even sweeter, which is top-notch for rustling up some banging banana bread. Mary Berry's got your back with her legendary recipe - it's a bake-off masterpiece ready in a jiffy.

1. Preheat the oven to 160C (140C fan/gas three). Grease and line a loaf tin with baking paper.
2. Mash the peeled banana in a mixing bowl using a fork. Add the remaining cake ingredients (excluding the chocolate chips) and beat with an electric hand whisk until smooth and combined.
3. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin, levelling the top. Bake for 40 to 45 minutes or until well risen, golden-brown, and shrinking away from the sides of the tin.
4. Allow it to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For optional decoration, break the chocolate into small pieces and place in a heatproof bowl.
5. Melt the chocolate over a pan of simmering water (making sure the bowl doesn't touch the water), stirring regularly. Once almost completely melted, remove from the heat.
6. The residual heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf.
7. Leave it to set before slicing and serving.