Bananas are a breakfast staple in many homes, but they often spoil too quickly. I used to avoid buying

them in bulk until I stumbled upon a simple trick: storage makes all the difference.

Bananas release ethylene gas, which speeds up ripening, especially when stored near apples, avocados, or other fruits.

By keeping them separate—on the counter instead of in a fruit bowl—I found they stayed fresh and yellow for much longer.

Another helpful method is wrapping the stems of the bunch in plastic wrap or foil. Since most ethylene is released from the stem,

covering it slows the ripening process. Keeping the bananas together, rather than separating them, also helps preserve their quality.

Once they’re fully ripe, refrigerating them can extend freshness by several more days.

While the skins may darken in the cold, the fruit inside remains sweet and firm.

With these small changes—separating bananas from other fruits, covering the stems, and using the fridge at peak ripeness—I’ve managed to keep

bananas fresh for up to ten days longer. No special tools required, just smart storage that saves waste and ensures perfect bananas every time.