My Bananas Aren't Ripe Yet
Decorating By hallow3 Updated 20 Jan 2009 , 9:51pm by deliciously_decadent
If you absolutely need to make the cake today, I would recommend smashing the bananas in a shot of espresso (caf or decaf works). I think it really brings out the banana flavor
Great suggestions, I was always wondering about this myself as every now and then all of the bananas at the store are green 
. Right, only when you need them ripe/overripe!
Now what I do is, every single time I have overripe bananas (even just one) I just throw them in the freezer. They freeze forever and are naturally wrapped against freezer burn. I have like 10 bananas in there right now, it will be a miracle if I ever make that much banana cake 
To speed ripening I tie them in a plastic bag overnight- They'll be yellow by the next day and spotted the day after.
I'm with you, ceshell! I volunteer at a food pantry every week and, when they're ready to dispose of the overripe bananas at the end of the night, I grab them and bring them home. I've taken a lot of teasing for it, and my freezer's full of bananas, but they really come in handy when I need them!!!
I too freeze my over ripe bananas. When I need to make a cake I pull them out of the freezer a couple of hours before I need them. My kids also love them straight out of the freezer into a blender with milk and icecream, makes a great smoothie.
Banana macadamia nut pancakes? That sounds so heavenly! Would you be willing to share a recipe?
Easy! I got it off the net. I use this recipe from Epicurious however I make the following modifications:
1-I don't even bother with the orange butter
2-I use only 1c flour
3-I grind the 1/2c macadamia nuts as fine as possible in a food processor. They become that extra 1/2c flour that I just deleted. However I still fold them in at the end.
4-Because there is less real flour I reduce the buttermilk to 1c
5-Actually that's it! 
I don't add chopped macs at the end since I've already ground them up, however for extra punch I am sure you could add even more, lightly chopped.
http://www.epicurious.com/recipes/food/views/Banana-Macadamia-Pancakes-with-Orange-Butter-107456
Yum-o!
For all fruit that I buy in an unripened, hard state (like pears, avocados, peaches, etc), I put them in a paper bag for 1 to 3 days with 3 or 4 apples. Apples off-gas ethylene which ripens fruit.
I know this doesn't help you today, but if you can let the bananas hang out even just overnight with a couple of apples in a sealed bag, this will help raise the sugar level in the bananas.
Thanks so much for sharing the banana pancake ideas! They all sound so yummy
glad to know I'm not the only one with a freezer full of black bananas!
Me too! I get my overages from my DD's preschool rather than letting them chuck 'em. Last time I got 10 HUGE bananas 
. So I made the teachers some apple-banana muffins 
Anyway thanks for all of the ripening info. I may have a freezerful of black bananas, but that doesn't help when you just want to eat a piece of fresh fruit. I had no idea about using apples to speed up the process. This will come in super-handy for avocados too.
put an advocado in a brown paper bag with your bananas on the bench, the advocado omits a certain gas when it is ripe that speeds banana's rippening process
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