I love seeing bananas turn into that black spotty color because in my house it means 1 of 2 things: banana bread or bananas foster. I had a hankering for some banana bread but realized my bananas were WAY too unripe for my liking. The stage they were at was no where near as over-ripe as they should be for banana bread. They were even still firm and partially green (photo above). I needed a quick fix to get these bananas to that right amount of natural sweetness and softness.
The quickest way to ripen bananas? Throw them in the oven.
The low heat of a 250 degree oven accelerates the ripening, turning them into a sweet, and almost mushy like consistency in minutes. There’s only one catch: ripening in the oven tuns them into a black, unappetizing color. Not so great for a fresh fruit salad, but perfect for Bananas Foster Bread.
Bottom line- if you’re in need of over-ripe bananas ASAP, throw them on a pan in a 250 degree oven for 15 minutes, flipping halfway through to get even browning on both sides.
Bananas will naturally ripen to the most desired consistency in 4-5 days on your kitchen counter. That sort of bright yellow color and slightly firm bite is what you want when you make this Banana Coconut Smoothie, or this Banana Pudding with Salted Caramel Sauce.
The good news is, 4-5 days will give you plenty of time to gather the ingredients for these Banana Buttermilk Pancakes.