How To Ripen A Banana In 40 Minutes

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 to have perfectly ripe bananas at all times and never go without any beloved banana-based baked good or desserts again. 

  1. Pre-heat your oven to 300 degree F. 
  2. Line a baking sheet with some parchment paper.
  3. Place as many bananas as you need on their sides. 
  4. 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. 

via LittleThings