Craving banana bread now? Learn how to ripen bananas fast—be it overnight or in 30 seconds!
How to Ripen Bananas
Updated on Oct. 07, 2024
With bananas, it seems like you can never quite win. Either they’re green forever or you blink and your bunch has gone brown. If you’re looking to learn how to ripen bananas so you can stir up a delicious banana pudding or banana cream pie, there are ways to get your fruit ready.
How to Ripen Bananas 4 Ways
The secret to ripening bananas is accelerating the natural ripening process. Bananas ripen as they emit ethylene. This naturally occurring gas softens and sweetens the fruit as it’s released. The key to learning how to ripen bananas is learning how to capture that gas.
How to Ripen Bananas in a Day or Two
Looking to ripen up your bunch to use in the next day or two? The easiest method is to pop your bananas into a paper bag and fold it shut. The gas trapped inside will start to turn those green ‘nanas yellow in just a day or two.
Oh, check here whether or not can you eat green bananas.
How to Ripen Bananas Overnight
Want your fruit to be ready the next morning for a stack of banana pancakes? You can speed up the process by tossing an apple, pear, orange or peach into the bag. These fruits also emit ripening-inducing ethylene. Your bananas will be ready by morning.
How to Ripen Bananas in 15 Minutes
If you need ripe bananas right away to make that loaf of banana bread you promised you’d bring to book club, you can do it right in the oven.
Place unpeeled bananas on a baking sheet and warm in a 250ºF oven for 15 to 20 minutes. The skins will turn brown, but the fruit inside will soften and sweeten.
How to Ripen Bananas Now
You can also ripen bananas in the microwave. To do this, poke holes all over the unpeeled banana with a toothpick or fork. Then microwave the fruit in 30-second bursts until it reaches the desired level of softness.
Now, these last two methods aren’t what our Test Kitchen would recommend if you want to ripen bananas quickly for eating, but they work fine for baked banana treats like muffins and cakes.
How to Store Bananas Once They’re Ripe
To keep bananas fresh, you can use a few methods. First, wrap the top stem with a bit of foil or plastic wrap. You can also use these funny (but effective) Nana Hats. Ethylene is emitted through the stem. By covering the stem, you slow that release.
Once bananas are ripe, you can press pause on them over-ripening by popping them in the refrigerator. The peels will brown but the fruit inside will stay firm. This can extend the shelf life of bananas by about four days.
You can also use this method to slow down the ripening process. Green bananas can be stored in the fridge and they will ripen at a much slower rate.
Use Up Your Bunch with These Banana Recipes
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Favorite Banana Cream Pie
Homemade banana cream pie recipe is my mom’s specialty. This dreamy dessert has a wonderful banana flavor, looks pretty and cuts easily, too. —Jodi Grable, Springfield, Missouri
Banana Cream Chocolate TrufflesThis truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don’t particularly like bananas, but I could eat these truffles all day long. —Michele Lassuy, Orlando, Florida
Bananas ‘n’ Cream Tube Pan CakeThis absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. —Oma Rollison, El Cajon, California
Don't toss out your bunch of ripe bananas just yet—these banana desserts will make the most of your uneaten, brown bananas.
Banana Split Icebox CakeOne day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at the potluck can have a banana split with no fuss! —Shelly Flye, Albion, Maine
Banana Oatmeal CookiesMy mom made these oatmeal banana cookies when I was young. Now my children like making them just as much as I did, and we quadruple the ripe banana dessert recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin
Banana Orange BarsI have been making these treats for many years. I no longer remember where the recipe came from, but one thing is certain - the bars are always a hit at family get-togethers and parties. The secret to tasty banana desserts is the ripeness of the bananas - the riper, the better.
Quick Bananas FosterGuests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah
Banana-Nut Bundt CakeEach slice of this cake has a temptingly tropical twist. If you'd like, sprinkle confectioners' sugar over the top. —June Yeates, Bradley, Illinois
Southern Banana PuddingThis old southern banana pudding recipe features a comforting custard layered with sliced bananas and vanilla wafers, then topped with meringue. I serve it year-round. —Jan Campbell, Hattiesburg, Mississippi
Dirty Banana TrifleWhat could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on whether you like a stronger or weaker Kahlua flavor. —Laurie Handlin, Ocean View, Delaware
Banana Oat MuffinsChopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. The muffins are low in cholesterol, but you’d never know it. My husband and I love them. —Marjorie Mott, Galatia, Illinois
Banana Bars with Cream Cheese FrostingI make these banana bars with cream cheese frosting whenever I have ripe bananas on hand, then store them in the freezer to share later. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie Knight, Marion, Iowa
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Potato Chip Banana Bread CookiesMy 5-year-old wanted to bake a cake with potato chips and bananas. I couldn't quite manage that, but I did combine two cookie recipes to create these. They are stunningly delicious, and everyone tells me they are addictive! —Rebecca Emmons, Tulsa, Oklahoma
Grilled Banana Brownie SundaesMy niece Amanda Jean and I have a lot of fun in the kitchen creating different dishes. One of us will start with a recipe idea and it just grows from there—and so does the mess. In this case, the happy result was our Grilled Banana Brownie Sundae. —Carol Farnsworth, Greenwood, Indiana
Also, learn how to store bananas so they last longer for you to make these interesting recipes.
Frozen Peanut Butter and Chocolate TerrineThis terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. —Jennifer Jackson, Keller, Texas
Chunky Monkey CupcakesPeanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They're good with or without garnishes. —Holly Jones, Kennesaw, Georgia
Wondering if you have enough bananas to bake with? Read more about how many bananas are in a cup.
Creamy Chocolate-Banana PieYou can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo.
—Diane Nemitz, Ludington, Michigan
Banana-Nut Waffle CakeI wanted to use waffles in a creative way and came up with an idea of making a cake out of them. Not only did it take much less time than making an ordinary cake, it came out just as delicious as a traditional cake. Waffles can be made ahead, wrapped and stored in the fridge until ready to assemble this cake. —Kristina S., Yonkers, New York
Nutella Banana Cream PieHere’s a banana cream pie with a little Italian flair. The chocolate and hazelnut
go well with the banana, and the rolled chocolate pie crust makes it extra-special.
If you don’t have time to melt and pipe the chocolate stars, just sprinkle the top
of the pie with grated chocolate or cocoa powder instead.
—Crystal Schlueter, Babbitt, Minnesota
Banana Chocolate Chip CookiesThese warm, gooey, indulgent banana chocolate chip cookies can be made in just 35 minutes. Bake a batch of three dozen to nosh on all week long.
Potluck Banana CakeI found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
Banana Split Cake BarsSummer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming
Banana Cream Pie with PuddingThis easy banana cream pie with pudding requires only six ingredients. Even better, it's no-bake and ready in 10 minutes!
Banana PuddingThis banana pudding layered with vanilla wafers tastes just like Grandma's: creamy, simple, comforting and filled with sweet banana flavor.
Hummingbird CakeOut of all of our ripe banana dessert recipes, this impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Banana CheesecakeChilled, creamy banana cheesecake is the perfect summer treat. It's a classic dessert that is bursting with banana flavor and topped with tangy sour cream. For a beautiful presentation, garnish with fresh cherries, raspberries, or citrus slices.
Go Bananas Whoopie PiesI love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. —Jessie Sarrazin, Livingston, Montana
Bananas Foster SundaesI have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Banana Split BrowniesHow’s this for a dish? All the joy of a banana split without the mess. Everything in this recipe fits into one pan of delectable brownie bars. —Constance Sheckler, Chestertown, Maryland
Banana Split PieThis dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. —Joy Collins, Birmingham, Alabama
Banana Pudding CupsBanana pudding cups are an ideal sweet treat for those hot summer afternoons, but you'll be glad you made this banana pudding in any season and at any time.
Frozen Chocolate Monkey TreatsEveryone needs a fun, friendly way for kids to play with food—like this healthy banana dessert recipe. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin 
Chunky Banana Cream FreezeEveryone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for this easy banana dessert recipe recipe are amazed at how simple it is to make. —Kristen Bloom, Okinawa, Japan
Banana SplitA classic banana split is a nostalgic delight. Complete with bananas, three different ice creams, strawberries, pineapples, peanuts, chocolate sauce and whipped cream, it's best served for two.
Raspberry-Banana Soft ServeWhen I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin
Strawberry-Banana Pudding CakeThis luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
Banana SouffleThis pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect “little something” to wrap up any holiday dinner. —Crystal Jo Bruns, Iliff, Colorado
Coconut Banana CookiesThis is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio
Mini Chocolate Cakes with Caramelized BananasThis was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. —Lorraine Caland, Shuniah, Ontario
Bananas Foster on the GrillBananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I've ever found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat. —Rebecca Clark, Warrior, Alabama
Caribbean Bread PuddingA completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
Banana Pudding CakeI love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. —Tiffany Barbee, Rocky Mount, North Carolina
Frozen Banana Cereal PopsFor one of our favorite healthy banana dessert recipes, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! —Scarlett Elrod, Newnan, Georgia
All-American Banana SplitIn 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. —Melissa Blystone, Valley Dairy
