How to Ripen Bananas in a Brown Bag

Green bananas haven't developed the sweetness of fully ripened ones.

A green bunch of bananas ripens slowly if left on the counter at room temperature, but you might not be able to wait for them to fully ripen naturally. Bananas produce ethylene gas as they age and become more mature. This gas speeds the ripening process so the bananas are ready to eat sooner. Trapping the ethylene gas around the bananas as they ripen speeds the process so the bananas develop their best flavor and texture more quickly.

Instructions

1. Remove the bananas from the bunch if you only want to ripen one or two at time. Leave the banana bunch attached at the stem if you want to ripen an entire bunch.

2. Place the bananas inside a brown paper bag. Fold the top over one or two times to seal the bag closed.

3. Set the bag on the counter, storing the bananas at room temperature. Check the bananas daily for ripeness.

4. Remove the bananas from the bag once the peel turns an even yellow and the green area near the stem area begins to fade. Some minor brown spotting on the peel doesn't indicate an overripe banana, but these bananas need used quickly so they don't become brown and soft.

Tips & Warnings

• Place a ripe apple or an already ripened banana in the bag with the underripe bananas to help speed the ripening process.

References

• University of Nebraska Extension; Storing Fruits and Vegetables; September 2005