Bananas Last Longer With One Simple Kitchen ItemThe “one kitchen item” in this viral tip is usually plastic wrap—specifically, wrapping the banana stems, rather than wrapping the entire fruit.
Bananas naturally produce ethylene, a plant hormone that accelerates ripening. Covering the stems may reduce ethylene exposure and can buy you some additional time, although claims that it reliably adds exactly 10 days are exaggerated. Recent testing found the benefit varies considerably with storage conditions.
How to try it
- Keep the bananas at room temperature while they’re still green or yellow.
- Wrap the exposed stem/crown tightly with a small piece of plastic wrap.
- Keep bananas away from direct sunlight and heat.
- Store them away from apples, avocados, and other ethylene-producing fruit if you want to slow ripening.
- Once they’re fully ripe, refrigerate them. The peel may turn brown, but the flesh can remain good for considerably longer.
Another useful trick
A banana hook or hanging rack can reduce bruising and improve air circulation. Separating bananas can also help prevent the entire bunch from reaching peak ripeness at the same time.
Bottom line: Plastic wrap around the stems is a reasonable, inexpensive trick, but “10 days longer” isn’t guaranteed. Temperature, ripeness when purchased, bruising, and the surrounding fruit all affect how quickly bananas ripen.
