How I keep a cut banana overnight for porridge

The banana is already cut “for porridge in the morning” — and the cut lies bare on the board. By morning it greys, it sticks, and porridge gets a brown mush of shame. I press cut to cut or to film, into the cold — not open on the table until tomorrow.

How I keep a cut banana overnight for porridge. A cut avocado I finish honestly is another note; lemon cut-side down its own; lime not left drying on the board another story. Here it is the banana after the knife: cut closed, cool, morning for porridge — not a lecture about “potassium”.

If the edge already darkened — I trim a thin slice on the board, I don’t throw the whole half. I don’t flood it with lemon if I don’t want sourness in the porridge. I’m not reviewing a new variety with a tasting here — it’s about the banana already cut at ours.

I don’t need a banana that cools as a brown puddle for porridge. I need a cut from the cold from which morning still smells of banana. At yours is a cut banana shut for the night — or already left bare until it sulks?