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Bananas are a staple in most kitchens, as they are perfect for daily breakfasts, smoothies or just a midday snack. But they also happen to turn brown and mushy surprisingly quickly.

For years, many of us have accepted the rapid browning of bananas and tried to make do by making banana bread or freezing them for baking purposes. But it turns out we might have been going about it all wrong. According to one food expert, the secret to extending your bananas' shelf life could be as simple as where you're storing them - and it's not the fruit bowl.

As Camilla, a recipe developer and founder of FabFood4All, explained: "It appears I may have been living a lie my entire life."

After following what she thought was common wisdom - that bananas should never go in the fridge - Camilla had a change of heart thanks to her daughter.

"Last week my daughter told me that all her university mates keep their bananas in the fridge," she explained in a TikTok video.

"So I kept these bananas in the fridge for four whole days once they [went] ripe."

Sceptical but curious, she tested the method herself and found that bananas kept cold looked almost exactly the same days later.

"Normally by now they'd be completely black and covered in spots," she said, before peeling one open on camera.

Revealing a perfectly intact inside, the food specialist said: "You learn something new every day."

The method slows the natural ripening process, as cold temperatures drastically reduce the production of ethylene gas, the hormone responsible for speeding up fruit spoilage.

While the peel may eventually turn dark in the fridge, the fruit inside remains firm and yellow, and most importantly, edible.

Bananas stored this way can stay good to eat for up to two weeks longer than their room-temperature counterparts.

In the comments, Camilla confirmed the results: "Storing bananas in the fridge definitely extends their life," she said, adding: "I can't tell you how shocked I am."

For the best results, make sure only to refrigerate bananas once they're ripe, as green bananas stored cold may never fully ripen.

And if your fridge is already full, wrapping the stems of a bunch in cling film can help reduce the spread of ethylene gas and slow spoilage.