Bananas Can Last Longer With One Simple Kitchen Item
The “one kitchen item” in this viral tip is usually plastic wrap (cling film). The trick is to wrap the stems, rather than wrapping the entire banana. Bananas naturally produce ethylene, a gas involved in ripening, and covering the stem can slow the ripening process.
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How to do it
Keep the bananas at room temperature while they’re still green or just turning yellow.
Separate the bananas if you want to slow ripening further.
Wrap the stem/crown at the top tightly with a small piece of plastic wrap.
Keep them somewhere cool, dry, and away from direct sunlight.
Once they’re fully ripe, you can put them in the refrigerator. The peel may become brown, but the flesh can remain good for longer.
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Will they really last 10 days longer?
Not necessarily. There is no reliable guarantee of an additional 10 days. How long bananas last depends on their starting ripeness, variety, temperature, bruising, and storage conditions. Research and practical testing support slowing ripening with temperature control and stem wrapping, but the exact extension varies.
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Best combination: wrap the stems + keep bananas away from other ripe, ethylene-producing fruit + avoid heat and sunlight.
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