I like to add bananas not just for flavor, but also as egg replacers. Naturally, they aren’t flavorless and thus, there aren’t always suitable as egg replacers. As many will agree, usually when it comes to baking, the riper the banana the better. If your bananas aren’t ripe yet, there are some tricks you can apply to speed up the ripening process:
1) Bag ’em up
- Place your banana(s) in a brown bag or plastic bag together with an unpeeled, uncut apple, tomato or p
- Store the bag in a warm, dry area.
- Check the bag on a daily basis. If the banana aren’t ripe enough, keep them in the bag for another day.
- The process normally shouldn’t take longer than 24 hours.
2) Bake ’em!
- Turn your oven to its lowest setting, i.e. usually around 77 °C (170 °F).
- Place the bananas on a cooking sheet. Don’t crowd them!
- Keep an eye on your bananas. For instance, for banana bread, you take them out shortly after black spots appear. Some like to leave them in the oven until they have turned completely black. Whatever works!