How to Quickly Ripen Bananas for Banana Bread

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For use in banana bread, the bananas need nearly all their starch converted to sugar to provide the fruity, non-cloying sweetness that plays foil against the hint of savory that keeps the dish balanced. Although banana bread is a resourceful way to utilize over-ripe bananas, getting rid of near-rotten fruit should never be the goal of any dish. You have the most control over banana bread's quality when you use ripe bananas and give them a little push to accelerate the ripening process. The insulated environs of the oven provide the best conditions for increasing the ethylene production that hastens banana ripening.

  • Heat the oven to 300 degrees Fahrenheit. Line a sheet pan with parchment paper.

  • Separate the bananas from the bunch and lay them on the sheet pan a couple inches apart from each other. Place the pan in the oven.

  • Bake the bananas until the skins blacken, about 30 minutes for medium bananas and 40 minutes for large. Take the pan out of the oven.

  • Cut the tips off the bananas and squeeze them into a bowl or into the bread batter when they reach room temperature.

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