If you have the opposite problem and need to ripen bananas quickly, store them in a warm spot or inside a paper bag; these methods will speed up the ripening process.
How To Ripen Bananas In The Oven
Why It’s Best To Bake With Brown Bananas
Ripe bananas are not only softer, and therefore easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, which makes them not only sweeter but more flavorful.
If you’ve ever had a slice of banana bread that barely tastes of banana it’s probably because the bananas used weren’t quite ripe enough.
Plus, using brown bananas prevents baked goods from becoming gummy or starchy in texture, which often happens when green or under ripe bananas are used.
Can Bananas Be Too Ripe?
As with most produce, there comes a point of no return. If the bananas have any visible signs of mold, throw them out. If they smell off, that’s another good indicator that they are no longer okay to use.
Rotten bananas will often have a fermented or alcohol-like smell. While it’s okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.
Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
What To Do With Those Brown Bananas
You’ve determined that your brown bananas are still good to use, but you need to get a move on and bake with them soon. So, what should you make?
Banana bread is far from the only thing you can make with ripe bananas. Try our Bananas Foster Coffee Cake with Vanilla-Rum Sauce or an easier version of a classic with our Hummingbird Bundt Cake. Skip desserts altogether and blend them into a smoothie. Just don’t use them for desserts where you want pretty and neat slices of fresh banana, like in a Classic Banana Pudding, because while sweet and delicious, these bananas are not all that pretty to look at.
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