If you’re referring to the common banana-storage trick, the “one kitchen item” is usually plastic wrap—specifically, wrapping the banana stems/crown rather than wrapping the entire bunch.
🍌 Why it can help
Bananas naturally release ethylene gas, a plant hormone that speeds ripening. Much of the ethylene is released around the stems. Covering the crown with plastic wrap can reduce how readily ethylene circulates around the bananas, potentially slowing ripening.
A few practical tips:
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Separate bananas from the bunch as they reach the ripeness you want.
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Wrap the stem/crown with a small piece of plastic wrap.
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Keep ripe bananas away from other ethylene-sensitive fruits if you want to slow their ripening.
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Don’t refrigerate green bananas. Once they’re ripe, refrigeration can slow further deterioration, although the peel will turn dark.
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Avoid airtight containers or bags that trap excess moisture, which can encourage mold.
The claim that this method will “make bananas last exactly 10 days longer” isn’t reliable—how long they last depends on temperature, ripeness, humidity, and the bananas themselves.
