Don't have any ripe bananas left? Here's is a little trick I have been using for years to satisfy my last minute banana bread cravings!
Ingredients
Bananas (However many you need to ripen)
Parchment paper or Aluminum foil
Steps
Preheat the oven to 300F (149C).
Line a baking sheet with parchment paper or aluminum foil. (Lining it allows easy cleanup; the bananas may leak syrup as they bake.)
Place the unpeeled bananas on the baking sheet.
Bake for 20-30 minutes, flipping the bananas halfway through. (Time varies based on number and ripeness of bananas before baking.)
The bananas are done when they turn mostly black and are soft to touch. Do not worry, they are not burnt.
Let the bananas cool before handling.
Peel open one end of the banana and squeeze the pulp out of the banana at one end into a bowl.
Mash the bananas and use it in my Banana Bread recipe! :) hehe
Store extras unpeeled or peeled in an airtight container or freezer ziplock bag in the freezer. Defrost in the fridge when ready to use.
NOTE: Do NOT use completely green bananas. The sugars and flavor will not be strong enough for baked goods.
NOTE: Oven-ripened bananas are NOT meant to be eaten, unless you like eating mashed bananas. No judgement :)
How does it compare to naturally ripened bananas? Naturally ripened bananas have a sweeter and more intense flavor but if you use it for baking banana bread, you can hardly taste the difference. The banana bread still turns out full of banana flavor.
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