Yes—if you’re referring to the popular banana-storage trick, the “one kitchen item” is usually plastic wrap. 🍌
The trick
Bananas release ethylene gas, a natural plant hormone that accelerates ripening. Wrapping the stem/crown of a bunch with plastic wrap can slow the movement of ethylene and may help the bananas stay firm a little longer.
How to do it:
- Separate the bananas if you want them to ripen more slowly.
- Wrap the crown/stem tightly with a small piece of plastic wrap.
- Keep them at room temperature, away from direct sunlight and other ripening fruit.
- Once they’re at your preferred ripeness, you can refrigerate them. The peel may turn brown, but the inside can remain good for several more days.
But “10 days longer” is not guaranteed
The exact benefit depends on the bananas’ ripeness, temperature and storage conditions. Wrapping the stems can slow ripening, but it won’t reliably add exactly 10 days.
Also, don’t put unripe bananas in the refrigerator—cold temperatures can interfere with normal ripening and cause the peel to darken.
If your bananas are already very ripe, another good option is to peel and freeze them for smoothies, banana bread or cooking.
