The dessert banana is a popular fruit worldwide, but its ripening process is greatly accelerated by high temperatures, which eventually leads to an unpleasant taste and the appearance of spots on the skin of the fruit. To slow down the ripening of bananas, expensive strategies are used, which are usually not practical for conventional farmers in less developed countries. In this study, we try to find a less costly alternative. Therefore, the effects of coatings of lemon peel extract (2.5 %, 5 %, and 10 %), calcium chloride (4 %), and glycerol (2 %) on the shelf life and postharvest quality of banana fruit (Cavendish) stored at 20 ± 3 °C and 50 – 70 % relative humidity were investigated. Treatment with a mixture of 2.5 % lemon peel extract and 2 % glycerol resulted in an extension of the shelf life of the dessert banana by up to 6 days and no detectable fungal infestation. The mixture is an effective alternative to extend the shelf life and reduce quality losses in bananas.