If you’ve ever had a slice of banana bread that barely tastes of banana it’s probably because the bananas used weren’t quite ripe enough.
Plus, using brown bananas prevents baked goods from becoming gummy or starchy in texture, which often happens when green or under ripe bananas are used.
Can Bananas Be Too Ripe?
As with most produce, there comes a point of no return. If the bananas have any visible signs of mold, throw them out. If they smell off, that’s another good indicator that they are no longer okay to use.
Rotten bananas will often have a fermented or alcohol-like smell. While it’s okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten.
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