Bananas are a breakfast staple in my home—whether they’re sliced over oatmeal or mashed on warm toast.

But for years, I hesitated to buy them in bulk because they always seemed to turn brown too quickly. Then, by pure accident, I discovered a simple trick that changed everything.

One evening, I left a bunch of bananas on the kitchen counter instead of placing them in the usual fruit bowl. The next morning, they looked fresher and more vibrant than usual. That’s when I realized: the way I’d been storing them was part of the problem.

Bananas are sensitive to ethylene, a natural gas released by many fruits that speeds up ripening. When bananas sit in a fruit bowl alongside apples, avocados, or other ethylene-producing fruits, they ripen much faster than they should. By simply keeping them in a separate spot on the counter—away from other fruits—I noticed they stayed yellow and firm for up to a week longer.

To extend their freshness even further, I started wrapping the stems of the banana bunch in plastic wrap or aluminum foil. This small step traps much of the ethylene gas released at the stem, slowing the ripening process significantly. Keeping the bananas together, rather than separating them, also helps maintain their quality.

Once the bananas are fully ripe, storing them in the refrigerator can give them extra days of freshness. The skin may darken in the cold, but the fruit inside stays sweet and firm. With these simple adjustments, I’ve managed to keep bananas fresh for up to ten days longer—no special equipment required, just thoughtful storage.