Do you ever set aside overripe bananas with the good intention of making banana bread?
I used to, though I would seldom actually get to the making
part before they crossed the line between overripe and rotten. That was in the before time (as in before my kids became a natural predator of bananas ... seriously, we go through so many bananas each week here. And no, that isn't a bad thing at all).
These days, if I want to make banana bread, I have to hide a few bananas so no one tries to eat them before I can. Or, I have to take unripe ones and do a quick-ripe trick on them. There are two methods I know of:
- Place the unripe bananas in a paper bag with an apple and let them sit in a cool, dry place for 1-2 days. They will be perfectly ripened and ready to use.
- Microwave 2-3 unpeeled, unripe but almost all yellow bananas for 10 seconds. Let sit. Flip over and microwave for another 10 seconds. Do NOT do it for any longer than 10 seconds a side.
Do you have a ripening trick? Share!
Now, if you are like me and can't seem to remember to make the bread before the bananas become unusable, there is a simple solution so that you don't waste the bananas: simply peel the overripe bananas and freeze them in a resealable bag. (You may want to freeze them individually on a wax paper-lined baking sheet first, so that you can grab them one at a time as you need them.) When you are ready to bake, defrost however many you need and go.
Of course if your kids are eating all the bananas in sight, you might not get to the point of saving any ... Just sayin'.
If you are looking for a new recipe to try, I totally recommend my Chocolate Chip Banana Nut Bread
. It has a subtle banana flavor that's enhanced with meaty walnuts and smooth, sweet chocolate chips. It makes a perfect dessert bread (or morning treat!).
Looking for something more traditional to try? Check out the Banana Bread
recipe from Gold Medal. Make it with nuts or without - it will be good either way.
Looking for more inspiration? Check out these recipes:
Sarah W. Caron (aka scaron) is a food writer, editor and blogger. Find her online at Sarah's Cucina Bella.