5 hours ago, JeanneCake said:Back up to the ripening bananas in the oven please... how long? what temp? does this only work when the bananas are already mostly yellow? half yellow with some green still? Inquiring minds want to know because this could solve all my "I want banana cake/bread/whatever and all I have are unripened bananas" problems.....
Hi @JeanneCake - Yes! Ripening in the oven solves all of your “I want to make banana bread / cake / something now, darn it” problems!
Here’s what I do -
Preheat oven to 300 degrees F
I get out a rimmed baking sheet - lay down a sheet of parchment (the bananas can get leaky) - place X # of bananas (with peel on) on them - leave a little space between them - inch and a half at least - place in pre-heated oven - wait until skin is black and shiny - take them out - they’re all done!
Timing will depend on how ripe (or not ripe) they are and your oven, of course ...
Good very ripe bananas with some green on them has taken me as long as 45 mins
Bananas I bought and left on the tree that have ‘started to turn’ - but aren’t banana bread ready (have some black on them) - have taken as little 15-20 minutes ...
It does work for ripe - unripe - in-between - want “more ripe” - it does bring out more (I don’t know how to say this “banana flavor / sugar / syrup / fructose “ ? - in my opinion it really enhances the flavor of the bread and I end up using less sugar in the recipe.
Hope this helps!
Cat
