If you’re referring to the viral banana-storage tip, the “one kitchen item” is plastic wrap.
Wrap the banana stems tightly with plastic wrap. This can slow the release of ethylene gas—the ripening hormone produced by bananas—and may help them stay yellow a little longer.
For best results:
Separate the bananas from the bunch.
Wrap the stem ends individually.
Keep them at room temperature while they’re still green/yellow.
Once fully ripe, refrigeration can slow further ripening, although the peel may darken.
One caveat: “10 days longer” is not guaranteed. The benefit varies with banana variety, ripeness, temperature, and storage conditions.
