Bananas: Types, Storage, Ripening/Stages of Ripeness, Preferences

[Plantes Vertes]

She prefers less sweet and soft as her perfect ripeness level.

 

Or maybe she just likes to beat you to it, muahahahahah!

[Simon Lewinson]

Thanks!  Never thought about that.  Does releasing the gas have any effect on the flavor of the ripened bananas?

Not that I am aware of, but it is possible that speeding up the ripening changes the flavour profile. Like other produce, naturally ripened is generally better but it would be hard to do a quantitative study.

Simon

[weinoo]

Not that I am aware of, but it is possible that speeding up the ripening changes the flavour profile. Like other produce, naturally ripened is generally better but it would be hard to do a quantitative study.

Simon

Why would that be hard to do?

[Simon Lewinson]

My experience is that even adjacent bananas in a hand ripen quite differently. I don't know why this is but I have had a banana that is black and liquifying next to one that is still spotty and firm.

Simon

[dcarch]

I never buy regular yellow bananas.

 

The stores here sell bananas which have black spots at a good discount. They have spots because they are ripe or have superficial bruises on the skin. They are ready for eating immediately or in one more day. Great for making banana bread.

 

Yesterday I paid $0.99 for 3.25 lbs.

 

dcarch

[jmacnaughtan]

I have never pureed my bananas, just mashed, and I have never seen any worms in my banana bread either.

 

You never get the little black threads from your bananas?  I must be getting a different sort from you...  I still recommend puréeing them though.  You can do a lot more with purée than mashed banana.

 

That's the plan - doing something like that to increase the banana flavor, but by extracting some liquid from the bananas and concentrating its flavor.

 

This may be a silly question, but how do you extract liquid from a banana?  I've never seen them go to anything thinner than a pulp.

[Jaymes]

I realize, of course, that my comments will be nothing of any help whatsoever to Shel_B so, Shel, let me point out in advance of you saying so, that I understand that.  However, this might be of use to others seeking to improve their banana bread.

 

For many years I have used the Cook's Illustrated Ultimate Banana Bread recipe.  You can find it online.  The part of the recipe pertinent to this thread is that it calls for five bananas in the bread (and another to decorate the top, but that doesn't relate to this conversation).  You are supposed to get them to the so-mushy-they're-liquid stage.  You can do that either by allowing them to get that old, or freezing them, or putting them in the microwave.

 

Then, when they're sopping and dripping liquid, you put them into a strainer, allowing them to drain into a bowl, and then mashing them in the strainer until you've got as much of the liquid out as possible. You should wind up with about 1/2 to 3/4 cup of liquid.

 

Then you boil down the liquid, concentrating it to 1/4 cup.

 

Then you proceed as usual.

 

This makes what is, by far, the best and most intensely-flavored banana bread that anyone in my personal circle of family and friends has ever had.

 

Like I say, I realize this will be of no help to Shel.  It's not what he asked about and not what he wants to know.  And I apologize for cluttering up his thread with such hopelessly useless information as this.  

 

But I posted it anyway because of the possibility that perhaps jmacnaughtan and a few others might find it of some value.

Edited April 18, 2014 by Jaymes (log)

[Shel_B]

I realize, of course, that my comments will be nothing of any help whatsoever to Shel_B so, Shel, let me point out in advance of you saying so, that I understand that.  However, this might be of use to others seeking to improve their banana bread.

 

For many years I have used the Cook's Illustrated Ultimate Banana Bread recipe.  You can find it online.  The part of the recipe pertinent to this thread is that it calls for five bananas in the bread (and another to decorate the top, but that doesn't relate to this conversation).  You are supposed to get them to the so-mushy-they're-liquid stage.  You can do that either by allowing them to get that old, or freezing them, or putting them in the microwave.

 

Then, when they're sopping and dripping liquid, you put them into a strainer, allowing them to drain into a bowl, and then mashing them in the strainer until you've got as much of the liquid out as possible. You should wind up with about 1/2 to 3/4 cup of liquid.

 

Then you boil down the liquid, concentrating it to 1/4 cup.

 

Then you proceed as usual.

 

This makes what is, by far, the best and most intensely-flavored banana bread that anyone in my personal circle of family and friends has ever had.

 

Like I say, I realize this will be of no help to Shel.  It's not what he asked about and not what he wants to know.  And I apologize for cluttering up his thread with such hopelessly useless information as this.  

 

But I posted it anyway because of the possibility that perhaps jmacnaughtan and a few others might find it of some value.

 

And that's the recipe that gave me the idea to make the banana bread I described.  I have the CI Ultimate Banana Bread recipe in my files, and after making this batch of bread (which is in the oven as we type) I intend to try the CI recipe.  So, while you may not have realized it, you have been very helpful, even if for no other reason I have gotten confirmation that it's a good recipe and that it will most likely give me what I'm looking for.  Thanks!

[Shel_B]

I've decided to experiment with ripening techniques, such as ripening the banana on the countertop, in a paper bag, in a bag with an apple, and in a glass bowl with a lid of some sort on it.  I wonder if there will be any substantive difference in the time it takes the bananas to reach a certain degree of ripeness, or any differences in taste and flavor.  Any thoughts on this experiment?

 

One of the things I want to do with the banana bread is to include chunks of banana, which I did in this last batch I made.  The chunks added a nice textural element to the bread, but by the second day they'd oxidized enough to show an unappealing color, and the flavor was less "bananary" than desired.  Is there a way to get the banana chunks to last longer and not discolor?  I was thinking about using a less-than-fully-ripe banana for this purpose, and mixing the firmer chunks into the batter.  Any thoughts on this idea?  Is there some other way to preserve the integrity of the chunks?

[Shel_B]

For many years I have used the Cook's Illustrated Ultimate Banana Bread recipe.  You can find it online.  The part of the recipe pertinent to this thread is that it calls for five bananas in the bread (and another to decorate the top, but that doesn't relate to this conversation).  You are supposed to get them to the so-mushy-they're-liquid stage.  You can do that either by allowing them to get that old, or freezing them, or putting them in the microwave.

 

Then, when they're sopping and dripping liquid, you put them into a strainer, allowing them to drain into a bowl, and then mashing them in the strainer until you've got as much of the liquid out as possible. You should wind up with about 1/2 to 3/4 cup of liquid.

 

Then you boil down the liquid, concentrating it to 1/4 cup.

 

Then you proceed as usual.

 

This makes what is, by far, the best and most intensely-flavored banana bread that anyone in my personal circle of family and friends has ever had.

 

 

 

Another interesting aspect of the recipe is the use of brown, rather than regular granulated, sugar.  I tried using brown and granulated sugar in this last batch, and the brown sugar added a very nice flavor to the bread.  Highly recommended along with the very, very ripe bananas.

Edited April 20, 2014 by Shel_B (log)

[mgaretz]

I've decided to experiment with ripening techniques, such as ripening the banana on the countertop, in a paper bag, in a bag with an apple, and in a glass bowl with a lid of some sort on it.  I wonder if there will be any substantive difference in the time it takes the bananas to reach a certain degree of ripeness, or any differences in taste and flavor.  Any thoughts on this experiment?

 

One of the things I want to do with the banana bread is to include chunks of banana, which I did in this last batch I made.  The chunks added a nice textural element to the bread, but by the second day they'd oxidized enough to show an unappealing color, and the flavor was less "bananary" than desired.  Is there a way to get the banana chunks to last longer and not discolor?  I was thinking about using a less-than-fully-ripe banana for this purpose, and mixing the firmer chunks into the batter.  Any thoughts on this idea?  Is there some other way to preserve the integrity of the chunks?

 

Maybe try re-hydrating dried, broken banana chips or it's possible the dough moisture and baking would re-hydrate them enough all in one step?

[JoNorvelleWalker]

It's said some fruits ripen well sous vide, not that I have tried myself.  I'd start with well under ripe bananas so that they are not mushed by the pressure of the bag.  However a good thing is the lack of oxygen may keep the bananas from turning brown as they ripen.  Now I almost want to do the experiment to see what happens.

[weinoo]

Is there a way to get the banana chunks to last longer and not discolor?  I was thinking about using a less-than-fully-ripe banana for this purpose, and mixing the firmer chunks into the batter.  Any thoughts on this idea?  Is there some other way to preserve the integrity of the chunks?

 

 

Maybe try re-hydrating dried, broken banana chips or it's possible the dough moisture and baking would re-hydrate them enough all in one step?

I was gonna say dried bananas; I don't know that I'd even rehydrate them; they should rehydrate nicely from the heat and liquid of the batter while it's being baked. The raisins and cranberries that I use in my banana bread do just fine.

[Simon Lewinson]

Shel, another thought that I have had is to use a different variety of banana. We are drowned in cavendish bananas here in Australia, but the best flavour wise that I have experienced is the little lady finger bananas that are endemic in Asia. They are much sweeter and have a much more pronounced banana flavour.

Simon

[Shel_B]

Shel, another thought that I have had is to use a different variety of banana. We are drowned in cavendish bananas here in Australia, but the best flavour wise that I have experienced is the little lady finger bananas that are endemic in Asia. They are much sweeter and have a much more pronounced banana flavour.

Simon

 

Thanks for the suggestion.  I started thinking along those same lines, and would have to find an appropriate cultivar and then a place to buy it.  But it might be a good idea, and it will certainly be an educational experience (learning about different types of bananas).  I read about some little red ones that are supposed to be nice and sweet, and I may have seen them somewhere.

[Shel_B]

It's said some fruits ripen well sous vide, not that I have tried myself.  I'd start with well under ripe bananas so that they are not mushed by the pressure of the bag.  However a good thing is the lack of oxygen may keep the bananas from turning brown as they ripen.  Now I almost want to do the experiment to see what happens.

 

That's not going to happen for me - no plans to get a vacuum sealer (although I thought I had one).

[Shel_B]

Maybe try re-hydrating dried, broken banana chips or it's possible the dough moisture and baking would re-hydrate them enough all in one step?

 

Might be worth a try ... thanks!

[Volition]

Americas test kitchen in their book cooks illustrated. Said that the oven method for ripening does not work. Yes it browns the peel. But the essential conversion of starch to sugars does not speed up. They to recommend ripening with an already ripe ethylene producing fruit.

I've not time to read the whole thread so I could be repeating.

Other methods I've not seen notes on, e.g. Sous vide

[ElsieD]

Staff note: This post and responses to it have been split from the Banana Bread: Tips & Techniques discussion, to maintain topic focus.

 

I bought these today.  They were labeled in the store as Thai bananas, but there are no other markings on them to tell me more about them.  I bought them thinking they might be good for banana muffins.  Does anyone have any words of wisdom for me, particularly, are they ripe now or do I wait to use them until they turn yellow?  All help appreciated.

[AlaMoi]

there are more than 1,000 banana species.  

so - mash 'em and keep baking!

[ElsieD]

32 minutes ago, AlaMoi said:

there are more than 1,000 banana species.  

so - mash 'em and keep baking!

There are more than 1,000 species of Thai bananas?

[Shel_B]

It's been more than a year since I've had a Thai banana. I believe they go by the name of Nam Wah. I remember it as being sweet with slightly sour/vanilla overtones. They are firmer than the more popular/common  Cavendish banana, and should be showing some black to indicate ripeness.

 

https://www.youtube.com/watch?v=8R64M22Pt50&t=22s

 

I like them more than the Cavendish ... more character. I understand that they are often served fried, but don'thave first hand knowledge of that.

Edited September 1 by Shel_B
Clarity of intent (log)

[liuzhou]

Thai bananas (Thai: กล้วยน้ำว้า (kl̂wy n̂ảŵā) but more commonly known as pisang awak, the Malay name in most countries) are eaten both raw and sour as well as sweet and yellow all over SE Asia, including here in southern China.

 

I have often made successful banana bread with them when fully ripe to the point of over ripe.

 

By the way Thai banana flowers are a delicious and commonly used vegetable here and in Vietnam. Also, grilled sticky rice Thai banana cakes are a common street food in parts of Vietnam.

 

 

Edited September 1 by liuzhou (log)

[ElsieD]

24 minutes ago, liuzhou said:

Thai bananas (Thai: กล้วยน้ำว้า (kl̂wy n̂ảŵā) but more commonly known as pisang awak, the Malay name in most countries) are eaten both raw and sour as well as sweet and yellow all over SE Asia, including here in southern China.

 

I have often made successful banana bread with them when fully ripe to the point of over ripe.

 

By the way Thai banana flowers are a delicious and commonly used vegetable here and in Vietnam. Also, grilled sticky rice Thai banana cakes are a common street food in parts of Vietnam.

 

 

Thank you.  From what you said, i should wait to use them until they turn yellow?  The picture shows them as being more yellow than they are.

[Shel_B]

7 minutes ago, liuzhou said:

Thai bananas (Thai: กล้วยน้ำว้า (kl̂wy n̂ảŵā) but more commonly known as pisang awak,

 

Just to be clear, pisang awak = nam wah (nam wa, namwah), alternate names for the same banana. There are other names for the Thai banana depending on location, and there is more than one variety of the Thai banana.