If you buy them when they’re still green, it can feel like forever waiting for bananas to ripen. Even if you're not big on bananas for snacking (Ree Drummond definitely isn't a fan!), you can still use ripe bananas the next time you want to make scrumptious banana bread.
Just like how avocados ripen over time, bananas ripen naturally after being picked. A ripe banana is yellow (with some brown spots) and just starting to soften, but it still holds its shape. The more brown speckles, the riper the bananas—and the sweeter they'll be! Once you see your bananas turning completely brown and soft, that means they're overripe—which is just how you want them for making baked goods.
But if you have a green bunch on your hands, all is not lost! Here, you’ll find some easy tips and tricks for the best way to ripen them, plus how to ripen bananas fast when you're in a pinch. And don't forget that once ripe, you can freeze bananas so they're ready whenever the craving for banana bread strikes!
The Best Way to Ripen Bananas
Bananas produce a natural plant hormone called ethylene that ripens the fruit. It works by converting starch into sugar, which gives the bananas that soft texture and sweet taste. They start off bright green in color and continue to ripen over time—gradually becoming yellow, then yellow with spots, and finally brown. These tips will help the process along:
- Keep the banana bunch together: Keeping bananas together can help them ripen more evenly. By keeping the bunch intact, your bananas will quickly start to ripen all at the same time.
- Store bananas in a warm spot: Try placing your bananas next to a heater (but never touching it!) or on top of the refrigerator. They'll ripen even faster.
- Use a paper bag: Place bananas in a brown paper bag and loosely fold over the top. If you have other ripe fruit, like apples or avocados, place them in the bag as well. The ethylene gas will circulate and ripen your fruit within 24 to 36 hours.
How to Ripen Bananas Fast
When the craving for banana baked goods hits, your best option for quickly softening bananas is the oven. This speeds up the ripening process and helps to bring out the naturally sweet flavor. You don't even need to peel them! Of course, if your oven is occupied, you can also use the microwave to ripen bananas.
- Oven Method: Put unpeeled bananas on a baking sheet and place in the oven at 300˚ until the skins turn black, 15 to 20 minutes. The flesh will be sweet and soft—and perfect for baked goods.
- Microwave Method: Pierce an unpeeled banana all over with a fork. Microwave for 30 seconds, then check if the banana is soft enough. If needed, continue to microwave in 30-second intervals. But note that while this method will help soften the bananas, it won't change the flavor so you don't want to use very green bananas for this trick.
How can you save ripe bananas?
If you bought too many bananas and they're already starting to turn brown (it happens to all of us!), you can still keep them fresh and avoid spoilage. First, try storing your bananas in the fridge. Even if the peels start to turn black, the flesh should remain soft and ripe for up to five days. If your bananas are already brown, peel them, pop them in a resealable plastic bag, and store them in the freezer.
Can you use green bananas?
Believe it or not, you can eat underripe green bananas—they're typical in Caribbean cooking. You don't want to eat them raw, though; green bananas are firm and starchy. They're best when cooked like plantains: boiled and mashed, fried into chips, or stirred into stews.
