I just stand it up on its cut side on a small plate and let it sit on the counter. If the edge turns brown, I trim it, but usually it's fine. And this is coming from someone who can't stand the least little brown spot on a banana. As long as you keep the air away from it, it's fine.
By the way, we are talking about a banana with its peel still on, right? If you peel the whole thing and only use half, I don't think there's any way to keep it fresh. But if you just cut through the whole thing including the peel, all you have to do is keep the cut edge covered somehow.
I like the idea of slicing, freezing and saving for either baking or making a shake. Not sure how it would behave if you just defrosted it to eat later - I know you can buy frozen banana & strawberry mix - but I've not tried it, so I don't know how they preserve them
Hmm, I know that the end gets brown really quick, but I never have a problem with it if I keep the peel on it and stick it, cut-side down, on a piece of saran wrap. I don't wrap it completely because that traps the ethyline that makes fruit ripen and will cause the banana to decay at a faster rate. I also don't put it in the fridge. I just leave it in a safe place, and when I want it later, I trim off the exposed end. The rest of the banana is just fine.
You buy smaller bananas or you freeze the other half and use the collected frozen halves for desserts or baking. :)
Bananas go funky as soon as you open them. Even putting wrap around them doesn't help for me.
I tend to just toss the other half. Is it a waste? Yes. So what? It cost me less than a candy bar - and I got way more nutrition from it. I "waste" far more $$ per year on pointless things than I do on banana halves that end up in the bin. I try never to restrict myself from spending and "waste" like this for healthy options like fruit - it's worth the wastage for the health and nutrition! :)
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If I eat 1/2 of a banana for breakfast, how do I keep the other half from getting "yucky" until the next day?
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