The idea that bananas can last 10 days longer just by adding one kitchen item is a bit exaggerated, but there are some storage tricks that can slow down ripening.
The simple trick: use plastic wrap (or reusable wrap) on the stems
Bananas release ethylene gas, a natural plant hormone that speeds up ripening. Much of this gas escapes from the stem area, so covering the stems may slow the process slightly.
How to do it:
- Separate bananas if you want them to ripen more slowly.
- Wrap the stem ends with plastic wrap, beeswax wrap, or another reusable covering.
- Keep them at room temperature, away from direct sunlight and heat.
Other ways to make bananas last longer
- Keep bananas away from other ripe fruit
- Apples, pears, and other fruits also release ethylene and can speed ripening.
- Hang bananas
- A banana hanger reduces bruising and helps air circulate.
- Refrigerate ripe bananas
- The peel may turn dark, but the inside can stay good for several extra days.
- Freeze overripe bananas
- Peel them first, place them in a freezer-safe container or bag, and use them later for smoothies or baking.
What about the “10 extra days” claim?
Stem wrapping and proper storage can help bananas stay fresh longer, but the exact amount of time varies depending on the banana’s ripeness, temperature, and storage conditions. A dramatic 10-day extension is not guaranteed.
For the longest-lasting bananas: buy them slightly green, keep them cool but not refrigerated until ripe, and separate or wrap the stems as they begin to yellow.
