- Cut the entire bunch off its stem with a pruning saw
- Take them to a dry, shady spot with a steady temperature, for Josh this is the laundry room.
- Set a few layers of newspaper on a flat bench to protect the bench from sticky sap.
- Cut each ‘hand’ off the stem using a sharp knife and set onto the newspaper.
- Allow one to two weeks for ripening, then they’re ready to eat! A surplus of bananas can be dehydrated for snacks, frozen for smoothies, or use the overripe ones for baking.