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The supermarket only had very green bananas, and I would like to use them in a banana bread recipe ASAP. For this recipe, I typically use bananas that are very ripe (usually spotted) like this:
How can I accelerate the time it takes for the bananas to ripen? I have tried separating the bananas from their common stem, but that only marginally increases the ripening speed.
Method 1 : Placing them in warm area
Method 2 : Exposing to ethylene gas
Place them in oven with lowest possible temperature. It will emit ethylene gas and it will accelerate the ripen process. This method usually carried out during making banana bread.(do not crowd them, Air has to circulate)
Place the bananas inside a plastic bag.To be more fast, put a tomato or other fruit inside the bag. It emits more ethylene gas while ripening.
Store them in a paper bag. They will all emit ethylene gas as they ripen. Trapped inside the bag, the gas will accelerate the ripening process as it cannot escape.
There are two methods I know for decelerating the pace at which they become bad once ripe
Separate them from each other
Wrap their stems with plastic
On accelerating
You can wrap it in a tight material, could be paper or the stuff thats used more commonly in the place where I live is dry banana leaves
Once wrapped it is generally a practice to light Incense sticks (basically to make smoke but not to spoil it)
Place this entire thing in a room with little to no air circulation
