How to Ripen Bananas in 30 Minutes for Baking or Freezing
Sorry, no delicious dessert recipe today! Just a handy, dandy tip to make your life a little easier (and making banana-ripened desserts a little more accessible).
I use bananas daily. Smoothies, banana bread, and banana pancakes are staples in our house, and they all taste better if I use overripe bananas. But there are usually two big problems that stand between me and a bunch of overripe bananas: 1) I just don’t remember to buy bananas in time to let them ripen, and 2) we have a serious fruit fly situation here, and bananas ripening on the counter just can’t happen from April-October.
Fortunately, I’ve stumbled upon the easiest solution in the world– you can speed up the ripening process in the oven. Simply layer the bananas on a cookie sheet and bake at 300ºF for 30 minutes! That’s it!
They’ll look crazy creepy (black and shiny), but have no fear! Let them cool completely, and you’ll have ripe, sweet bananas to bake with right away or freeze for smoothies.
- Preheat oven to 300ºF.
- Layer bananas on a cookie sheet.
- Bake for 30 minutes*. Let cool to room temperature or in the refrigerator before baking with or freezing.
I found this tip on Life Hacker where they recommend baking the bananas for an hour. I felt like mine were mushy enough at 30 minutes and was happy with the results. But if your bananas still feel too firm at 30 minutes, consider leaving them in the oven. Different ovens will likely yield different needed baking times.