How To Quickly Ripen Bananas For Making Banana Bread

how to ripen bananas

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!

 

how to ripen bananas

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.

 

how to ripen bananas

Take a bunch of bananas from the grocery store and separate them from each other.

 

how to ripen bananas

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.

 

how to ripen bananas

how to ripen bananas

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!

To use:

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!

how to ripen bananas

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.

 

how to ripen bananas

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.

 

how to ripen bananas

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!

 

Gluten-Free Banana Bread

Yield: 2 loaves

Ingredients

  • 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

Instructions

  1. Preheat oven to 300 degrees.
  2. Grease and flour 2 bread pans.
  3. Cream butter and sugar together.
  4. Add eggs and bananas. Mix well.
  5. Sift flour, salt, and baking soda together and add to the mixture.
  6. Mix until well combined and then add vanilla.
  7. Fold in the sour cream.
  8. Bake at 300 degrees for 1 hour, or until a toothpick comes out clean.
http://www.onegoodthingbyjillee.com/2014/02/how-to-quickly-ripen-bananas-for-making-banana-bread.html


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Comments

  1. Shauna says

    What a great idea!! And this recipe sounds wonderful, and a great way to take care of any yogurt you have that needs to be used up (in place of the sour cream). Thanks so much, Jillee, you’re the best!!

    • Lupita Alcaraz says

      Hola Jill:

      Para hacer el pan de plátano con harina común, las cantidades son las mismas?

      Gracias por tu blog, lo sigo todos los días!!

      Saludos!!

  2. KatyL says

    Wow, that looks like a great recipe! Tell me, what’s the recipe with regular flour? (We’re not all glutenfree!) Thanks. :)

  3. ~JOANNE says

    I have used banana flavored baby food for the banana in a recipe…or use in combination with ripe banana, if you are short…and it’s easy to have a jar on the shelf!!

  4. Estelwyn says

    Jillee, I’m kicking myself. I dislike eating ripe bananas (the smell is normally overwhelming and the taste makes me feel sick to my stomach) but I do get a hankering for good banana bread every once in a while. This makes it easy to make immediate banana bread from bananas that are too ripe for me to eat, without having to let the bananas sit on the counter for days while they make my kitchen smell less-than-pleasant (to me, of course).

    Thanks for this!

  5. says

    The oil from a baked banana skin is an amazing quick silver polish. It will keep in the frig for a few days. Round up all your silver and polish away.
    With the additional bananas, cut down the middle length being careful not to cut through the skin on the bottom. Pull apart and stuff with mini-marshmallows and small pieces of chocolate. Wrap in foil. Bake 350F for 1 hour on a baking sheet. Excellent for a camp fire.

  6. Kate says

    Another way to do the job is to freeze the bananas overnight. The next morning, you take them out of the freezer and thaw them out. The extra water will give your bread lots of moisture.

  7. says

    Great to know. I have a grandson who LOVES my banana bread and many
    times I have bananas but they are not ripe enough. Now when he calls and say he is coming for a visit…I can be prepared! :)

  8. says

    I’ve used the microwave on bananas before too. Also freezing bananas in skin will soften them — if you dont have time tocook them that day, freeze them then pull out to thaw just before you are ready to get cooking.
    Thanks for sharing the recipe, I have friends who need gf recipes.

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