The 30-Minute Banana Ripening Hack You Want You Knew Sooner

We have all been there.

Hungry for a thick slice of banana bread, solely to be caught with a bunch of inexperienced bananas. In an ideal world, we would merely pull a bag of overripe bananas from the freezer, however real-world stockpiles aren’t at all times so dependable. On these events, we’re left with few decisions: maintain off on banana bread, make do with greenish fruit, or pretend ripeness by baking the bananas.

You probably have the persistence, there’s nothing fallacious with possibility A, however I am not wild in regards to the options. Underripe bananas have a weak taste, whereas their excessive starch content material turns fast breads chalky and dry. Prebaking might blacken their pores and skin by means of oxidation and soften their pulp by breaking down its cell partitions, however these bananas will want as much as three hours of roasting to realize any vital starch-to-sugar conversion. (Do not take my phrase for it; simply ask Harold McGee.)

Fortuitously, I’ve found out a fourth possibility. A easy trick that takes bananas from starchy to candy in simply half-hour, with none bizarre components or main investments of time. In reality, all you want is an egg. Properly, technically, only a yolk, which sounds kinda loopy, so bear with me as we dig into the backstory right here.

Unripe bananas have a carbohydrate content material of round 22%, which could be damaged down into roughly 14% starch and eight% sugar. After harvest, bananas start to supply ethylene gasoline, and a number of other kinds of enzymes begin to kind. One of many enzymes breaks down chlorophyll to blacken the peel, and one other breaks down pectin to melt the fruit, however the third (the one we care about) turns starch into liquid sugar: maltose and glucose.

This enzyme is called amylase, and it is so efficient that by the point a banana turns fully black, the pulp comprises no starch in any respect—which is why we so typically discover overripe bananas sitting in a pool of goo. When not making a sticky mess in your counter, that goo (glucose and maltose) provides banana bread a moist and tender crumb, together with that attribute sweetness we love.

As beforehand talked about, you may merely let nature take its course and ripen a banana over time. You can too attempt to velocity issues up by sticking the bunch in a paper bag to entice ethylene and hasten the manufacturing of amylase, however even that takes some time.

The bananas above got here from the identical bunch (pictured collectively, unripe, a couple of paragraphs again). The trio on the left sat out on the counter, uncovered to open air, whereas the trio on the fitting had been stuffed in a paper bag. After three days, they had been vaguely extra yellow than these left within the open air, however not by a lot. That is as a result of no matter how a lot ethylene you entice, it takes a while for the bananas to synthesize amylase on their very own.

Which acquired me pondering: Why wait? Amylase happens naturally in egg yolks, and it is the very factor that may cut back a superbly thick lemon meringue pie to a weepy mess in a matter of hours. That is why most recipes could have you cook dinner a starch-thickened custard till it is bubbling-hot. The eggs and starch will arrange properly at a lot decrease temperatures, nevertheless it’s all for naught if the amylase is not denatured (which occurs at round 170°F; a bit greater if sugar is concerned).

If a couple of egg yolks can decimate a quart of custard, I figured they’d don’t have any bother breaking down a starchy banana. To place that concept to the check, I mashed some yellow-green bananas and egg yolks collectively, one yolk for each 4 ounces of fruit. Then I divided that combination into a number of equal batches by weight.

Subsequent, I grabbed a bottle of Lugol’s Iodine, a dark-orange answer of iodine and potassium iodide that turns blue-black within the presence of starch. I stirred a couple of drops into one portion of the banana combination, which instantly turned a disgusting shade of ewwww.

Yup. That is one starchy banana.

I lined the remaining parts and deliberate to retest each half-hour, however to my shock, the very subsequent batch confirmed a surprising enchancment. Whereas the pulp itself had darkened from oxidation, the iodine revealed nothing quite a lot of starchy patches.

The continued oxidation of the banana pulp made every subsequent check more durable to visually assess, however the marked distinction between the primary two batches was all I wanted to know that the amylase within the egg yolk was most actually doing its factor.

Granted, that is no assist on the subject of snacking or making a banana smoothie (until you are open to the concept of a uncooked egg), nevertheless it’s a game-changer for banana bread. No matter your recipe, simply mash the required bananas and eggs collectively and wait at the least half-hour, longer in case your bananas are tremendous inexperienced.

In case your recipe is heavy on bananas and low on eggs, slip in an additional yolk to make sure you have sufficient gas for the conversion. It will make the banana bread barely extra wealthy and moist, a win/win state of affairs if I ever noticed one. In case you’d favor to not alter your recipe, merely give the method slightly extra time—about an hour for a two-egg/four-banana recipe.

Whether or not you are speed-ripening bananas for my recipe or yours, joyful baking!

September 2016