I always get my bananas from Foto Fone Corner in Kingfisher Plaza because they’re fresh and firm—no disappointments there!

But bananas can be sneaky—one day they’re perfect, and the next, they’ve turned into a mushy mess!

My trick? Keep them in the fridge after they just lose their green cast! The peel may eventually turn black, but the inside stays just right—firm, slightly sour, and not too sweet. Plus, eating them a little unripe means more resistant starch—good for digestion, preventing sugar spikes, and keeping me full longer thanks to its higher insoluble fibre content Turns out, it’s a gut-friendly choice too!

Forcing down the last few mushy bananas just to avoid tossing money into the bin? My body wouldn’t be happy, and neither would my insulin levels! Thanks to the fridge trick, I get to enjoy every last banana—no wasted money, no stuffed regret!

P/S: If you see whitish mould developing on the banana peel after a few days in the fridge, just rinse it under running water and dry it with a paper towel. That way, you won’t risk the mould contaminating your banana when peeling it.