You’re ready to bake, but your bananas aren’t. The fix is simple: your oven can ripen bananas in 15-25 minutes depending on size, with results just as good as naturally ripened ones.
Here’s the science: heat converts the starch in unripe bananas to sugar, mimicking the natural ripening process in a fraction of the time.
Try this method next time you don’t have ripe bananas for a banana-based recipe – I use it for my Thermomix chocolate chip banana bread and Thermomix banana oat cookies with chocolate chips.
Step-by-Step Directions
- Use yellow, ripe bananas – firm enough to eat as a snack, with no spots or just a few. Avoid green bananas; they won’t be sweet or soft enough for baking, even after roasting.
- Place the unpeeled bananas on the lined baking tray, spaced apart so they’re not touching, and transfer to the oven.
- Your bananas are ready when the skins are completely black and shiny – they’ll feel very soft and may have released some syrup onto the tray, which is completely normal. Timing will vary depending on size; these large bananas took 25 minutes.
- Allow the bananas to cool – they’ll be very hot. Once cool enough to touch, snip off one end with scissors and squeeze the flesh straight out into a bowl.
- The flesh will be soft and easy to mash.
- Mash with a fork, then allow to cool completely before adding to your recipe.
Storage
Roasted bananas are best used straight away, but any leftovers can be stored in an airtight container in the fridge for up to 2 days.
How to Ripen Bananas in the Oven for Baking
Turn firm, yellow bananas into perfectly ripe ones for baking – in under 30 minutes.
Ingredients
- bananas ripe but firm, see notes
Instructions
- Preheat your oven to 170°C/340°F (150°C fan) and line a large baking tray with baking paper.
- Place the bananas on the baking tray, spaced apart. Bake for 15-25 minutes, until the skins have turned completely black and shiny and the bananas are soft to touch. Timing will depend on the size of the bananas.
- Remove from the oven and leave to cool – they will be very hot.
- Snip off the end of each banana with scissors, squeeze the flesh directly into your mixing bowl and mash with a fork. Allow to cool completely before using in your recipe.
- If you have any leftover mashed bananas, they can be stored in the fridge for a couple of days in an airtight container.
Notes
Bananas: This method works best with bananas that are ripe but still firm – yellow with few or no spots. Green bananas won’t be sweet or soft enough for baking, even after roasting.
Tips: Your baking paper may stain from sticky syrup the bananas release during cooking – this is completely normal. This method works for as many or as few bananas as you need – just adjust the quantity to suit your recipe.