The “one kitchen item” is often plastic wrap—specifically, wrapping the banana stems/crown.
Why it can help 🍌
Bananas naturally release ethylene gas, which accelerates ripening. Much of the gas is released around the stems. Loosely wrapping the crown with plastic wrap can slow the movement of ethylene around the fruit and may extend its useful life.
A few practical tips:
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Separate the bananas if you want them to ripen more slowly.
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Wrap the stem/crown, rather than tightly wrapping the entire banana.
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Keep unripe bananas at room temperature and away from direct sunlight.
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Once they’re ripe, putting them in the refrigerator can slow further ripening. The peel may turn dark, but the fruit inside can remain good for longer.
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Don’t store bananas in a sealed container with other ethylene-sensitive produce.
The claim that this method will always make bananas last exactly 10 days longer is too specific. How long they last depends on their ripeness, temperature, variety, and storage conditions.
