The “one kitchen item” is usually plastic wrap—specifically, wrapping the banana stems/crown.
Bananas naturally release ethylene gas, which speeds ripening. Covering the stems can reduce the movement of ethylene around the fruit and may slow ripening somewhat.
Try this
-
Separate the bananas if you want them to ripen more slowly.
-
Wrap the top/stem area with a small piece of plastic wrap.
-
Keep them away from direct sunlight and other ethylene-producing ripe fruit.
-
Once they’re ripe, refrigerating the bananas can slow further ripening; the peel may turn brown, but the inside can remain good for longer.
The “10 days longer” claim is too specific to guarantee. How long bananas last depends heavily on their ripeness, temperature, humidity, and storage conditions.
