A followup

We really liked the Hawaiian banana bread. So much so that I decided I wanted to make some more to take along on our vacation to share with our friends. Only, I was too impatient to wait for the bananas to ripen.

I found tips online telling me that I could speed ripen my bananas in the oven. I baked them on parchment (because they leak sticky fluid) at 300F for 20 minutes. They were dark brown and sweet and mushy, perfection! The banana bread was just as good with the speed ripened bananas as the traditional method of waiting with them on the counter for over a week.

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