If you’re referring to the viral “one kitchen item” banana-storage trick, the item is usually plastic wrap—used to wrap the stem/crown of the banana bunch.
🍌 Why it can help
Bananas naturally release ethylene gas, a plant hormone that accelerates ripening. The crown/stem is an important source of ethylene. Wrapping the crown can slow the movement of ethylene around the fruit and may delay ripening somewhat.
How to try it
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Separate the bananas if you want them to ripen more slowly.
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Wrap the top/stem end tightly with a small piece of plastic wrap.
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Keep the bananas at room temperature, away from direct sunlight and heat.
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Once they’re at your preferred ripeness, refrigeration can slow further ripening. The peel may turn dark in the refrigerator, but the fruit inside can remain usable.
Will they really last 10 days longer?
Not reliably. Ten extra days is an exaggerated claim for ordinary household storage. Wrapping the stems may extend freshness somewhat, but the actual difference depends on the bananas’ starting ripeness, temperature, humidity, and handling.
Also, putting bananas in a fruit bowl isn’t inherently bad—the bigger issue is that keeping them next to other ripe fruit can expose them to additional ethylene and speed ripening.
If you’d like, I can give you the best method for keeping bananas yellow and firm for 7–10 days.
