The “one kitchen item” is usually plastic wrap—specifically, wrapping the banana stems/crown.
🍌 The trick
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Separate the bananas from the bunch.
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Wrap the stem ends tightly with a small piece of plastic wrap.
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Keep the bananas somewhere cool and dry, away from direct sunlight.
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Once they ripen, putting them in the refrigerator can slow further ripening; the peel may darken, but the fruit inside can remain good longer.
Why it works: bananas naturally release ethylene gas, which accelerates ripening. The stem area is a significant source, and covering it can reduce how quickly ethylene escapes and circulates around the fruit.
But “10 days longer” is not guaranteed. How long bananas last depends heavily on their ripeness, temperature, humidity, and storage conditions. Plastic wrap can slow ripening; it doesn’t stop it.
If you’re trying to maximize shelf life, wrapping the stems + separating the bananas + refrigerating them once ripe is more reliable than simply putting the bunch in
