Five tricks for bananas:Do you know that the more you need ripe bananas, the harder it is to find them in the supermarket? And, of course, those you have at home are green and, no matter how long you have them in the fruit bowl, they do not finish ripening. So there is no one who makes good breakfast pancakes or a fruit smoothie without sugar that does not taste green. Luckily, as in the case of avocados, there are a number of tricks that help us to ripen bananas before and use them when we need them and not have to wait for them to decide to mature by themselves.
Wrap it in newspaper
Being wrapped in paper, the ethylene that the bananas themselves have in their shell. The ethylene favors the ripening of the fruit. The paper manages to trap the ethylene inside, which makes it easier for the bananas to mature, since not even a little ethylene is lost. In this way we will achieve that the ripening is much faster than in the fruit
bowl. If we decide to wrap the bananas in paper – or in a bag – we can also introduce an apple next to them. The apple, along with the banana itself, is one of the fruits that has the most ethylene. By introducing it also in the bag, it will help the amount of ethylene that is trapped to be greater and, therefore, the more rapid maturation.
Insert them in the oven
It may seem like a drastic decision and, for many, even risky, but putting the bananas in the oven will help us to ripen earlier. Ideally, we should use this option only when we need the ripe banana to cook it in a recipe. It would be enough to put it in the oven, at about 150º for about 15 minutes or until the characteristic speckles begin to appear on the shell and it would be ready to be used.