How To Ripen Bananas

How To Ripen Bananas

Let’s know about How To Ripen Bananas. Sometimes all you need is a ripe banana – whether it’s for a special recipe, or you’re just craving the sweet, creamy taste of a ripe banana. Whatever the reason, there are a few ways to speed up its ripening process quickly and easily. The paper bag method is best for bananas you want to eat, while the oven method is best for bananas that are meant to be used in recipes. Keep reading to learn both ways!

in a paper bag

  1. Take a brown paper bag, and add an apple or tomato with the bananas you want to ripen. By placing a banana with a fruit in a brown paper bag, you increase the amount of ethylene gas released. Will be able Ethylene gas is a substance produced by fruits during ripening. This will help speed up the ripening process to a great extent, and will give you soft, creamy bananas.
  2. Place the bananas on the bottom of the bag.
  3. Place tomatoes and/or apples next to bananas. Make sure the tomatoes are not overripe so that they don’t tear in the paper bag. If you don’t have an apple or a tomato, a pear can do the trick.
  4. Seal the bag. Fold or wrap the top of the paper bag down to collect the ethylene gas produced by the fruit.
  5. Keep the paper bag containing the fruit in a warm place. Higher temperatures allow fruits to release more ethylene gas, which will speed up the ripening process.
  6. Leave the bananas in this condition overnight. Leave the bananas in a paper bag overnight. In the morning, check the bananas to see if they are nearly as ripe as you want. If not, refold the bags and check them every 12 hours to see if they are sufficiently ripe.

You can ripen green bananas with the paper bag method within 24 hours, to the point that their skins turn yellow, or brown spots appear along with the yellow.

in the oven

  1. Preheat your oven to 300 degrees F (149 degrees C). If your oven has a light, turn it on so you can keep an eye on your bananas.
  2. Place the bananas you want to ripen on a baking sheet. Don’t put too many bananas on it, usually three or four bananas on a baking sheet is enough. Note that this method will not work for completely green bananas, they need to be almost ripe (yellow in color) for best results.
  3. Cook the bananas in the oven. The length of time the bananas are kept in the oven will depend on what you plan to use the bananas for.
  4. If you must use bananas to make a dish, leave them to ripen for an hour. Can be used in making smoothies and baking dishes such as banana bread.

If you want to eat the bananas straight, take them out after 20 minutes
 . You can eat them straight. This will take about 20 minutes, but make sure you watch them carefully in the oven so that you can take them out at just the right time.

  • Once the bananas are removed from the oven, put them in the fridge to cool and stop the ripening process. Eat them when they are completely cool.


  • Bananas with bunches will ripen more quickly than bananas alone.
  • If you don’t want ripe bananas right away, to simulate bananas hanging from a tree, hang the bananas from a hook so that they ripen slowly for 2 to 3 days.
  • Keep bananas in the refrigerator to stop the ripening process.


  • Do not store immature bananas in the refrigerator if you want to continue ripening bananas later. Cold temperatures disrupt the ripening process, and after removing from the fridge, bananas will not ripen again.
  • Although some people prefer bananas with green or green ends, immature bananas can be more difficult to digest because of their high starch content.

things you will need

  • immature bananas
  • paper bag
  • ripe tomatoes
  • ripe apple
  • baking sheet