My family are huge Banana Chocolate Chip Muffin fans [my favorite recipe here]. Unfortunately, we only get them when our bananas go bad.  You too?  Here's the answer to that problem, a way to ripen your bananas faster so you can be a banana baking maniac! Plus, a bonus Taste of Home Banana Walnut Cake Recipe!

I have a favorite website that gives me great ideas, onegoodthingbyjillee.com, and the latest thing I've learned is how to ripen bananas fast, so you can get to baking for your family!  I use to wait it out until the bananas got ripe enough for baking.  I won't have to do that again!

Jillee says to turn your oven on to 300 and put your yellow bananas on a lined jelly roll pan (they may lose some juice during the baking process).  Make sure you separate the bananas, don't put them on the pan in a bunch.  Then, bake them for 40 minutes.  Cool for 30 and you're ready to roll!

If you're looking for a great recipe to use those bananas (besides my moist delicious banana chocolate chip muffin recipe in the first paragraph).  Try this Banana Walnut Cake from Taste of Home!

Banana Walnut Cake

What you need:

  • 1 package banana cake mix (regular size)
  • 3/4 teaspoon baking powder
  • 3 medium ripe bananas
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1-1/2 cups chopped walnuts

CRUMB TOPPING:

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter

Super easy directions:

Beat the first seven ingredients in a large bow on low speed until mixed, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. baking pan.

Then, In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Just bake at 350° for 45 minutes. Cool. Eat!

Store well-wrapped in refrigerator if there's any left :)