I was lucky enough to grow up in a family that loved baking. One of the staples my Mom and Nana mastered was a delicious, moist banana bread. Thing is, there’s a very fine line between a banana that’s not quite ripe enough and those that are perfect for said banana bread.
So, what if you’re stuck with a bunch too-ripe bananas that aren’t up to snuff for use in a banana bread and you don’t have a couple of days to wait for them to ripen?
Use this hack from Littlethings.com to have perfectly ripe bananas at all times and never go without any beloved banana-based baked good or desserts again.
- Pre-heat your oven to 300 degree F.
- Line a baking sheet with some parchment paper.
- Place as many bananas as you need on their sides.
- Place the tray in the oven and bake for 40 minutes.
After 40 minutes, your bananas’ skin should be dark and shiny. They might look a little unappetizing to eat on their own, but the black skin means they’re perfectly ripe for baking.
5. Let the bananas cool for about 30 minutes.
6. Get a pair of scissors and clip the bottom end of the banana off.
7. Over a mixing bowl, squeeze out the banana like a tube of toothpaste.
Now, you’re ready to get down to banana bread baking business and make people like me very, very happy.