A couple of weeks ago I had a wicked craving for homemade banana bread but there were no RIPE BANANAS to be had! Sometimes I will throw bananas that are past the point of eating in the freezer to use in banana bread later, but I didn’t even have any of those. I was out of luck.
In all the years I’ve been cooking, the only time I ever make banana bread is when I have overripe bananas on hand. But I guess my craving was particularly compelling on this day because I decided to see if there was ANY way I could make banana bread with just a regular bunch of bananas straight from the grocery store.
Guess what!?!? THERE IS! This was truly a baking epiphany for me and my banana bread-making will never be the same!
As soon as you find out how simple it is you’ll probably be kicking yourself (like I was!) for not figuring this out sooner…but hey….better late than never….right!?
Instead of waiting DAYS on end for fresh bananas to get mushy enough for good banana bread, here’s a method that will turn them into perfect banana bread bananas in less than an hour.
How To Ripen Bananas FAST!
Preheat your oven to 300 degrees.
Take a bunch of bananas from the grocery store and separate them from each other.
Lay them out on a LINED baking sheet (they will leak a little and this just makes cleanup easier) and pop them in the oven for about 40 minutes, or until the skin is shiny black.
Remove and let cool for at least 30 minutes before using (or toss them in the fridge to speed things up even more.)
The heat causes the sugar in the bananas to come out faster so you’re left with a super-soft and extra-sweet final product, perfect for use in banana bread, muffins, pancakes, etc!
Cut or tear a very small piece off the bottom end of the banana and squeeze the banana out like you’re squeezing toothpaste out of a tube.
I squeezed the bananas directly into the bowl of my stand mixer and got to baking!
I decided to try making a batch of gluten-free banana bread with our latest gluten-free flour find, Grandpa’s Kitchen Gluten Free Flour Blend.
I also used a recipe I found in the Grandpa’s Kitchen cookbook, “Family Favorites.”
Gluten-Free Banana Bread
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 cups gluten-free flour
- 1/2 tsp salt
- 1 cup sour cream
- 2 eggs, beaten
- 3 mashed bananas
- 1 tsp baking soda
- 1 tsp vanilla
Preheat oven to 300 degrees. Grease and flour 2 bread pans. Cream butter and sugar together. Add eggs and bananas. Mix well. Sift flour, salt, and baking soda together and add to the mixture. Mix until well combined and then add vanilla. Finally, fold in the sour cream. (I just added it to the mixing bowl and gently mixed it until just combined.)
Bake at 300 degrees for 1 hour or until a toothpick comes out clean.
The banana bread turned out moist and sweet and the perfect a consistency. I don’t think I could have topped it with REGULAR flour.
Now when I get a particularly powerful craving for homemade banana bread, I know just how to cure it! FAST!