I wish you could actually smell the photos here. We had nearly 700 speckled bananas in the Food Network Kitchen walk-in just a couple of weeks ago, and their intense perfume almost knocked my socks off. They were that perfect kind of ripe, ideal for banana bread (which these guys were destined for). Culinary Purchasing Manager Jacob Schiffman had ordered about 100 unripe bunches nearly a week before and had patiently let them ripen at room temperature. But measuring out the ingredients for 200 loaves of banana bread, for a special event, takes time, so to keep them from overripening he moved the bananas into the cold to slow down the process.
Jacob also shared a great tip for keeping your bananas from ripening too fast: Break them apart as soon as you get them home, since a single banana can ripen the whole bunch (he’s got a million handy produce tips like this). And unless you’re planning on making banana bread, it’s a great tip for getting more life out of your fruit.
If you want to make a couple of loaves yourself (maybe not 200!), then make sure you buy bananas ahead of time and don’t separate them. Then follow our step-by-step tips for perfect banana bread.
- Food Network Staffer Diary: I Attempted the Twinkie Diet for 48 Hours
- Food Network Staffer Diary: I Tried (Basically) Every Food Beauty Myth Out There
- Food Network Staffer Diary: I Took a Knife Skills Class, and Here’s What I Learned
- Food Network Staffer Diary: I Ate Only Convenience Store Foods for 3 Days