That headline is referring to a common banana-storage tip: keeping bananas away from other fruit and wrapping the stems can slow ripening.
The “one kitchen item” is usually plastic wrap or beeswax wrap. Bananas release ethylene gas, a natural plant hormone that speeds ripening. Much of the gas escapes from the stem area, so covering the stems can slightly slow the process.
Tips that actually help bananas last longer:
- Wrap the banana stems (individually or as a bunch) with plastic wrap or a reusable wrap.
- Keep bananas separate from ethylene-producing fruits like apples, pears, and avocados.
- Store them at room temperature until they reach your preferred ripeness.
- Once ripe, move them to the refrigerator—the peel may darken, but the inside usually stays good longer.
- For the longest storage, peel and freeze ripe bananas for smoothies or baking.
A claim that this will make bananas last exactly 10 extra days is an exaggeration; the effect depends on the banana variety, temperature, and how ripe they were when purchased. The stem-wrapping trick may buy you a few extra days rather than a guaranteed 10.
