Wrapping banana stems in tin foil is a simple and effective way to keep the fruit fresher for longer, according to food experts.
Bananas are a popular snack but have a short shelf life, often turning brown and soft within days of purchase. At room temperature, they typically stay fresh for two to six days, depending on ripeness at purchase. Once fully ripened, they deteriorate rapidly, especially in warm summer conditions.
How the trick works
The hack involves covering the stems with tin foil, which traps ethylene gas. This natural plant hormone triggers ripening, converting starches into sugars and breaking down cell walls, leading to the yellowing and browning of the fruit. Bananas release most of their ethylene from the stem, so wrapping it delays ripening and prevents premature browning.
Food Republic's guidance states: "Compared to other fruits and veggies, bananas are one of the biggest producers of ethylene gas, a natural chemical compound that promotes ripening." The majority of this gas is released through the exposed stem, allowing the bunch to continue ripening even after picking. Wrapping the top with aluminium traps the gas, slowing browning and giving more time to enjoy the fruit.
Alternative options and tips
If tin foil is unavailable, cling film works just as well. Both are typically available for under £2 at most supermarkets. Once stems are wrapped, it's advisable to keep bananas away from other fruit, as the gas can accelerate ripening in nearby produce like apples, pears, and passion fruit. Citrus fruits such as oranges and lemons are unaffected.
Specialists also recommend hanging bananas on a dedicated hook to prevent bruising and keep them separate from other fruits.
