You will go bananas over this life hack for ripening, you guessed it, bananas.
There is nothing worse than buying a lovely bunch of bananas except they are Kermit green rather than a lovely shade of yellow.
If you want them to ripen quicker, leave them connected at the stem.
To make the process even faster, put them in a paper bag and roll it shut. This simply traps the naturally emitted ethylene gas that encourages ripening.
You can help the process by including apples in the bag too, as these also produce ethylene.
On the flip side, if you don’t want your bananas to ripen much more, or just want them to ripen a lot slower, take them off the stems.
Try using bananas in one of our fantastic banana bread recipes.Basic banana bread
Prep time: 10 mins
Cook time: 90 mins
Rest time: 10 mins
Total time: 120 mins
- 3 small bananas
- ½ cup milk
- 2 eggs
- 2 cups self-raising flour, sifted
- ¾ cup sugar
- 80 g softened butter
- 1 tsp cinnamon
- 1 tsp mixed spice
- Mash 3 small bananas in a bowl and add ½ cup milk and 2 eggs. Add 2 cups sifted self-raising flour, ¾ cup sugar, 80g softened butter and 1 teaspoon each cinnamon and mixed spice. Use an electric mixer to combine ingredients, mix for 2 min.
- Pour into a greased and lined 8 x 18cm loaf pan. Bake at 170°C (150°C fan forced) for 1 hr 30 min or until a skewer inserted in the centre comes out clean. Cool in pan. Cut into slices to serve or freeze as desired.
If you plan on going bananas with this amazing kitchen hack, be sure to check out our banana recipe collection.
This article was first published by Starts at 60.