A common storage tip is to keep bananas with a cork rather than simply leaving them in a fruit bowl. The claim is that the cork absorbs some ethylene gas or moisture, slowing ripening.
However, there is little scientific evidence that a cork can extend banana freshness by as much as 10 days. It’s a popular household hack, but it hasn’t been well supported by research.
Methods that are better supported include:
- Keep bananas away from other ripe fruits such as apples, pears, avocados, and tomatoes, which release ethylene gas and speed ripening.
- Wrap the banana stems (the bunch stem or individual stems) with plastic wrap or foil to help reduce ethylene exposure around the fruit.
- Hang bananas on a banana hook to reduce bruising.
- Refrigerate ripe bananas once they’ve reached your preferred ripeness. The peel will darken, but the fruit inside stays fresh for several more days.
- Freeze peeled bananas if you won’t use them soon—they’re great for smoothies and baking.
So, while the “one kitchen item” in many viral headlines is often a cork, the most effective ways to make bananas last longer are separating them from other ethylene-producing fruit, protecting the stems, and refrigerating them once ripe.
