Bananas are usually left in fruit bowls or scattered amongst other groceries on kitchen counters. After a few days, they begin to ripen and by week's end, their skin can turn entirely brown. To prevent your bananas from spoiling before you've had a chance to savour them, the YouTube channel Kitchen Tips Online has revealed a simple trick to keep your bananas yellow and perfectly soft even on day 15.

Mike, the presenter of the YouTube channel, purchased two bunches of bananas from the same shelf at the same supermarket. He took them home, leaving one bunch on his kitchen counter and placing the other inside an airtight container on the same counter. Mike explained that as bananas ripen, they emit ethylene gas, primarily from the stem, which then permeates the rest of the fruit, aiding its ripening process. A common method of storing bananas involves wrapping the stem of a banana bunch with clingfilm to halt the ripening process.

However, Mike clarified that it's more effective to wrap the stems of individual bananas to prevent ripening, rather than when they're all bunched together. By individually wrapping the stems, there are fewer outlets for the ethylene gas to escape, as the stems are more thoroughly covered. But, our expert Mike decided to test out a different technique - ethylene absorption balls, reports the Express.

Every morning he scrutinised two bunches of bananas - one casually sitting on the kitchen worktop, and the other nestled in a sealed container with clever ethylene absorption balls. He observed that by days five and six, there was an evident change. He pointed out: "Day eight, I noticed the bananas not in the container were significantly softer than the ones in the container. So at that point, I decided to put those bananas in the refrigerator.".

Mike went on to clarify that chilling the bananas post-ripening keeps the flesh from over-ripening too quickly, although the skin carries on darkening. After crossing the 10-day mark, the refrigerated bananas got so tender that he opted to whip up some banana bread with them. But what about the bananas in their high-tech storage? Mike remarked: "Day 12 we still had a little bit of green on the bananas. Day 15 you'll notice there's still some green on the bananas not in the fridge in the container.

"When we cut it open you'll notice there's a little bit of bruising on the bottom, but that's the weight of the bananas causing the bruising in the container. As you can see, these bananas are still quite edible.". Viewers, intrigued by his experiment, flocked to the comments, with @garyhill56 expressing amazement: "I've been watching several videos on how to store bananas, and this is game-changing. Your video is the best hack I've found.".