No more rotten and black bananas after a few days: with this method they will last 2 years

Find a Suitable Spot: Place the wrapped bananas in a fruit bowl or on a counter. Avoid placing them in the refrigerator, as bananas are sensitive to cold temperatures, which can cause their skin to turn brown or black.

Maintain Room Temperature: Keep them at room temperature, ideally in a cool, dry place. Avoid areas with direct sunlight or excessive heat, as these conditions can also accelerate ripening.

Step 4: Check Regularly

Regularly monitoring your bananas is important to ensure they are ripening at the desired rate.

Inspect the Bananas: Check the bananas daily to gauge their ripeness. If they reach your preferred level of ripeness, you can remove the plastic wrap.

Adjust as Needed: If you find that they are ripening too quickly, you can reapply the plastic wrap to slow down the process further.

Why Does This Method Work?
The effectiveness of this method lies in its ability to control ethylene gas exposure. By wrapping the stems, you reduce the amount of ethylene gas that is released into the air around the bananas, thereby slowing down the ripening process. Additionally, separating the bananas prevents the accumulation of ethylene gas in one area, further extending their freshness.

This method is particularly useful because it allows you to enjoy fresh bananas for a longer period without resorting to refrigeration, which can adversely affect their texture and flavor.