Every morning, my son has a banana muffin or breakfast. Since I make it with almond flour and a ton of eggs, it’s pretty much his morning protein. The day before school started I realized… I don’t have any ripe bananas to make said banana muffins!
Making banana bread with under-ripe bananas is lame. The bananas are too hard to mash so you usually end up with weirdly-textured banana chunks in your muffins. I don’t think my son would be impressed with this. So I had to ripen my bananas fast. Here’s how it went down.
I preheated my oven to 300 degrees and lined my bananas up on a cookie sheet. Had I been in my right mind, I likely would have lined this wih parchment paper. As it is, I didn’t. Next time, I will. So I suggest you do.
Once the oven hit 300 degrees, I put my bananas in and watched the magic happen. I was prepared for exploding bananas or an over fire, but neither happened. My bananas seeped out a little, but not enough to affect anything.
I pulled the bananas out after 45 minutes, at which point they looked like this. I was a little worried because a banana that goes that black naturally generally makes it into the garbage in my house due to the mold… but I needn’t have worried (Fancy Nancy would love the word “needn’t”).
After they cooled for about 30 minutes, I pulled back the peel and found perfectly ripe bananas!
As I mashed my bananas, I noticed the consistency was a little stringier than normal, but this didn’t change my muffins at all. In the future, I’ll try to be more prepared to save myself having to take one more step when it comes to baking something, but it’s nice to know the world can still go on, even if I don’t have over-ripe bananas.