Kitchen Tips & Tricks: How to Ripen Bananas for Baked Goods in 20 minutes.

Have you ever wanted to make a banana bread, maybe banana muffins, or some other recipe where ripe bananas were required, but the bananas staring back at you from the counter are underripe? And you know it will take daysssss for them to ripen on their own, but you are just wanting/needing to make that recipe TODAY?

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Yeah, me too. It’s quite a predicament to be in. Especially if you are baking for an event. (Or just because you love your family and you know they would appreciate some banana chocolate fudge muffins on a Saturday morning).

So, I turned to my dear friend Google to find a solution, but unfortunately none of them brought about immediate results.

“Put them in a brown paper bag,” they said.

“They’ll ripen quickly,” they said.

And the truth is they’ll ripen faster; as in, maybe you’ll have ripe bananas in 3 days instead of 4.

But sometimes, that’s just. not. fast. enough.

So, here I am, to let you know you CAN have ripe bananas in 20 minutes. The method is surprisingly simple, but effective. All you have to do is lay the bananas on a baking pan like the picture above. Stick ’em in the oven at 325F for 20 minutes.

That’s it.

Are you shocked? I was.

You’ll know they’re ready when they look like this:

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They’ll be suuuuper dark on the outside, but on the inside they’ll be perfectly soft and ready to be mashed and transformed into your baked good of choice. Speaking of which, here are some of my favorites.

Super easy, right? Too-good-to-be-true-(but it is)-kind-of-easy, really.

If your bananas aren’t quite as underripe as the ones I had, you may only need to bake them for 10-15 minutes, depending, Just make sure the peel turns completely black before you take them out.

Happy baking! Let me know what you make!

How to Ripen Bananas for Baked Goods in 20 minutes.

Ingredients:

  • Underripe bananas

1). Pre-heat the oven to 325F.

2). Lay the bananas on a baking pan and bake for about 20 minutes. Let them cool for about 5 minutes before peeling.

Thanks to America’s Test Kitchen for this amazing kitchen trick!

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Banana Chocolate Fudge Muffins

These may be some of the best muffins ever! Truthfully, these “muffins” may as well be cupcakes without frosting because they’re so sweet. No oil or butter is used, but there is quite a bit of sugar. They taste so rich and decadent that you would never imagine each one clocks in under 175 calories!

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The banana flavor is almost undetectable here. Muffins are the only way I can get my husband to eat bananas, so I always try to find muffin recipes that call for them. It helps that I always have plenty in the freezer waiting to be used!

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One look at these muffins and you know it has to be chocolate.  The cocoa powder addition elicits the dark brown, almost black, color of the batter, and a sprinkling of chocolate chips ensures that each bite is sweet and chocolate-y.

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I could not believe how light and fluffy the texture was, considering I used half whole wheat flour and half all-purpose flour. I’d like to test it out with all whole wheat flour but I’m afraid it may weigh down the final product too much. Next time I will at least do 3/4 whole wheat and 1/4 all-purpose!

I will definitely be making these again!

Banana Chocolate Fudge Muffins

Ingredients:

  • 3 very ripe large bananas
  • 2/3 cup sugar
  • 1 large egg
  • 1/3 cup apple sauce
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips

1). Preheat the oven to 375F. Line a muffin pan with cupcake liners. In a large bowl, mash the bananas with a fork until there are no lumps. Add the sugar, egg, and applesauce and mix well.

2). Add the flours, cocoa powder, salt, baking soda and baking powder to the wet ingredients. Fold but do not overmix! Evenly divide batter between 15 muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Servings: 15

Nutritional information per Serving: Calories: 173 Fat: 5g Carbs: 33g Protein: 3g Sugar: 21g Fiber: 2g

WW P+: 5 Old points: 3

Recipe adapted from: http://sallysbakingaddiction.com/2012/11/11/skinny-chocolate-banana-fudge-muffins/ 

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