Got a craving for banana bread and your bananas are looking rather…green? Ever wonder why do you even need bananas to be ripe when baking them? Well, there’s a couple of reasons. First off, they are easier to mash into baked goods without leaving any lumps that are rather unappetizing. Secondly, as bananas ripen their glycemic index level changes, meaning, they get sweeter. When using bananas in baking, this is an added bonus because you’re adding flavor and texture, as well as a natural sugar source.
To ripen those bananas in a snap, keep them in their peels and lay them out on a baking sheet to bake in the oven. You’ll want your oven set to around 300°F, and essentially you’re going to roast the bananas unpeeled, for 40 minutes. They will turn black, just like they do naturally when ripening. Let them cool, and you’re good to use them in your recipe just as you would an ordinary ripened banana.
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
Forkly is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com