How To Make Banana Pudding The Black Way

Is banana pudding good for you?

The presence of a lower amount of sugar along with the presence of potassium justifies the health benefits of banana pudding. It also improves digestive health and promotes a healthy gut.

Why is banana pudding so good?

Layers of silken custard, sliced bananas, and some manner of vanilla baked good come together to form a dessert greater than the sum of its parts. Banana pudding is a sweet treat loved by many, its legion of fans often possessing very strong opinions about what exactly makes the dish so great.

  1. However one chooses to construct banana pudding — served hot or cold, layered with Nilla wafers or sponge cake, topped with whipped cream or meringue — the classic dessert is as American as apple pie,
  2. Like our country, banana pudding was spurred by capitalism and is linked to the South — warranted or not.

And though Americans lay claim to the confection, the fruit isn’t native to the land, and we weren’t the first to layer its ingredients in such a manner. Bananas, like many of the people that now call this land home, arrived on our shores via ships. Before the Civil War, a few bunches made their way over here and there, up and down the Atlantic coast from the West Indies.

  • With advances made in boats and shipping, more and more of the fruit was shipped in from the Caribbean and Central America.
  • American businessmen bet ” that American consumers could be taught to develop a taste for the exotic fruit ” and thus created a market for bananas to turn a profit, hosting “decades of aggressive ad campaigns” to drive demand.

As the supply of bananas and their presence in the American food system increased, cooks came up with more and more ways to use them. Enter banana pudding. It’s simply a riff on a trifle, a traditional English dessert with layers of custard, fruit, and sponge cake that is often topped with whipped cream.

  1. It is this link across the pond that also potentially helps explain the etymology of the concoction.
  2. As a stickler for words and their meanings, I was always confused by the fact that something called “banana pudding” typically used a vanilla pudding instead of one with the flavor of the fruit.
  3. However, I now realize the use of “pudding” is perhaps just another carryover from the British and their use of the word to refer to any dessert.

Courtesy of Taunton Press The first mention of banana pudding seems to be from 1878 in a New York Times column called “Information Wanted.” As Robert Moss wrote in his article for Serious Eats, the first recipe appears to be from Good Housekeeping in 1888.

Make and chill a pint of custard, the recipe instructs, then line ‘a pretty dish’ with alternating layers of sliced sponge cake and sliced bananas. Pour the custard over the layers and top with whipped cream,” Moss writes. And this, more or less, is the version that remains the status quo today. The main difference, of course, is the much more common — and convenient — use of vanilla wafers in place of sponge cake.

This started happening around 1920, and in 1921, Mrs. Laura Kerley from Bloomington, Illinois, shared the first-known printed recipe for the dessert utilizing cookies in her local paper. Seeing a business opportunity, the National Biscuit Company took advantage of banana pudding’s popularity and started printing a recipe for the dessert on Vanilla Wafers boxes in the 1940s.

They officially became “Nilla Wafers” in 1967.) Nabisco’s marketing efforts for the cookie surely played a factor in helping to further spread the joy of banana pudding to the masses. Yet the dessert’s link to the American South is less clear, particularly given that banana pudding’s earliest recipes came from Massachusetts (where Good Housekeeping was based) and central Illinois.

While theories abound, I and others believe that the connection lies in the dessert’s ability to feed a crowd and the region’s penchant for large gatherings. Whether making banana pudding for two or 20, the time and level of effort required is roughly the same.

  1. And when served chilled, it offers a cool, sweet respite from the sweltering heat Southern states can experience.
  2. Banana pudding holds a sacred place in the hearts of many, particularly Black Americans and those with connections to the South.
  3. Just its mere mention has the ability to conjure fond memories and bring a smile to one’s face.

Growing up, while we’d regularly have cakes, pies, and other desserts in the house, just because, banana pudding meant gathering and celebration. As one person on Twitter put it, ” first thing that comes to mind when I think of banana pudding is a family reunion.” It’s this nostalgia and connection to family that make people so staunchly adamant about the dessert and the “right way” to prepare it.

Some say you can use store-bought ingredients: Nilla wafers, sliced bananas, instant pudding mix, and Cool Whip on top. Others prefer everything to be made from scratch: a custard cooked on the stovetop, cream or meringue whipped by hand, and even cookies you baked yourself. I say you can mix the two schools of thought by using boxed cookies with homemade custard (with cooked, almost caramelized bananas to flavor it) and whipped cream that is served chilled.

Some prefer meringue, and other variations I’ve come across include a baked pudding topped with marshmallows, no topping at all such as in this recipe that’s flavored with banana liqueur and topped with a vanilla wafer crumble, or Kemuri Tatsu-ya’s banana pudding recipe that “gets its flavor from rich miso caramel, crunchy graham cracker topping, and perfectly smooth pastry cream.” For a small change to transform your banana pudding-making forever, the owners of Hot Chicken Takeover in Columbus, Ohio, recommend: “Always toast your wafers (Nilla or otherwise) with real butter and a pinch of sea salt before crumbling and placing on top of the chilled puddings, keeping this essential component nice and crisp for contrast.” Regardless of how it’s assembled or served, any nanner pudding is better than none.

Will bananas get brown in pudding overnight?

Recipe –

How do you blacken bananas quickly?

How to ripen bananas in the oven: – When you need super ripe bananas NOW, an oven is your BBF (banana’s best friend). No prep, nothing. You don’t even need to peel them.

  1. First, preheat the oven to 300 degrees.
  2. Place the unpeeled bananas on a foil-lined baking sheet and bake them for 15 to 20 minutes.
  3. When ready, they’ll turn completely black.
  4. Let the baked bananas cool, then scoop out the flesh with a spoon and mash.

How do you make bananas not turn black?

2. Store Bananas in a Cool and Dark Place – According to Dole, the ideal storage temperature is 54°F. Any cooler, your bananas will stop ripening and the peel will turn black. Any warmer, your bananas will ripen rapidly—that’s why a warm kitchen isn’t the ideal place to store your bananas. Also, keep them away from direct sunlight.

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Is it OK to eat pudding everyday?

That sweet treat you crave can be part of a healthy diet—here’s how. – Ever notice that the word “desserts” turns into “stressed” when spelled backwards? There may be a subtle reason for this. The sugar in many desserts may calm us when we’re stressed and be an instant mood booster.

But how often is too often to indulge in these sweet treats? A small dessert consumed daily can be part of a healthy diet. The key is to control portion sizes. You’ll also want to pay attention to other foods you eat that contain added sugars, such as cereals, protein bars, juices, bottled teas and coffees, so you don’t overdo your daily sugar intake.

Routinely consuming too much added sugar can increase your risk of obesity, heart disease, diabetes and liver disease. The American Heart Association® recommends limiting added sugars to 9 teaspoons (150 calories or 36 grams) per day for men and 6 teaspoons (100 calories or 24 grams) per day for women.

Ice cream. You may think of this sweet treat as being off-limits on a healthy diet, but ice cream contains calcium, vitamin D and protein. Other options include gelato, frozen yogurt and frozen fruit pops. They key is to steer clear of brands with artificial sweeteners, flavors and preservatives and to stick to ½ cup or less to keep the sugar content in check. A homemade option is to puree sliced frozen banana with 2-3 tablespoons of plant-based beverage and any other fruit of choice in a food processor. The end result is like frozen yogurt. Chocolate. If chocolate is what you crave, try drizzling some melted chocolate on fruit or nuts to limit the amount you consume. Dark chocolate contains flavanols, antioxidants and minerals. It also usually contains less sugar than milk chocolate (as long as its 70% dark or higher). But it is still high in fat and calories, so moderation is important. Nuts. If you’re looking for some crunch, nuts are a healthy option on their own, with other foods or as a topping. They’re a good source of fiber, protein and healthy fats but they are calorie-dense so limit portions. Nuts can be paired with fresh or dried fruit or granola. Even chocolate-covered nuts are a good cheat, since the ratio of chocolate to nut is fairly small. Acai bowls. Acai is an antioxidant-rich superfood, but these popular frozen treats can be high in calories and added sugar so watch serving size and toppings. Some bowls can contain 600 calories and 75 grams of sugar in a single serving! Choose healthy toppings like fresh fruit, nuts or seeds and opt for a small bowl to keep calorie counts down. Frozen fruit. Frozen grapes or blueberries make a tasty and healthy dessert option. For an added treat, dip the fruit in yogurt and freeze on a tray. Use plain or Greek yogurt which has less sugar and avoid yogurt with artificial sweeteners.

Desserts are a delicious way to treat yourself and don’t have to be off-limits. To make them part of a healthy diet, keep portions small and choose options with minimal added sugar as often as possible. Copyright 2021 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited. Date Last Reviewed: August 16, 2021 Editorial Review: Andrea Cohen, Editorial Director, Baldwin Publishing, Inc.

Contact Editor Medical Review: Jane Schwartz, RD Learn more about Baldwin Publishing Inc. editorial policy, privacy policy, ADA compliance and sponsorship policy, No information provided by Baldwin Publishing, Inc. in any article is a substitute for medical advice or treatment for any medical condition.

Is pudding a junk food?

Pudding is a favorite dessert, snack and treat for a lot of people. Flavors include vanilla, chocolate, rice, tapioca and butterscotch. It also has nutritional value, such as calcium and vitamin D. In the United States, the pudding you know and love is more like custard.

  1. Custards have a thick consistency and rich flavor.
  2. Other countries, like England, use pudding as a savory dish.
  3. If you’re like most people in America, you enjoy the instant, dry mix and ready-to-eat puddings sold in grocery stores.
  4. They’re easy to make and serve.
  5. However, they’re not all the same.
  6. Some have better nutrition than others.

This is a nutritional guide to America’s favorite sweet dessert and what you should look out for before buying pudding. Calcium Milk makes pudding high in calcium, an important nutrient for strong bones and teeth. Calcium is also the most plentiful mineral in your body.

It’s found in blood cells, bones and teeth. Calcium also influences muscle contractions, hormone secretions and the transmission of nerve impulses. Pudding isn’t just tasty, it’s a healthy way to get your body’s calcium. Vitamins and Minerals Vitamins and minerals are essential components of pudding. Vitamin D and magnesium are terrific nutrients your body needs.

They work with calcium to strengthen your bone structure and harden your tooth enamel. All of the nutrients below are found in prepared pudding:

Vitamin A Vitamin C Vitamin B6 Vitamin B12 Vitamin D Vitamin E Riboflavin Magnesium

Protein One of the most important nutrients you need is protein. It has special enzymes that carry out certain functions in your body. A good number of these functions include metabolism and digestion. Other functions of protein include muscle contraction and the reproduction of red blood cells.

  1. It also helps make your hair, nails and skin healthy.
  2. Carbohydrates The carbohydrates in regular instant, ready-to-eat and dry mix pudding are high.
  3. Sugar free has lower carbohydrates than any of those varieties.
  4. However, be aware of certain flavors.
  5. Pistachio, butterscotch and banana are high in carbohydrates.

Carbohydrates turn into sugars that your body doesn’t need. Read nutrition labels carefully before buying a brand. Fat There’s saturated fat in both the pudding mix and milk. Saturated fat is the unhealthy fat found in animal and dairy products. You need to watch the content of this type of fatty acid because it increases your cholesterol levels and chances of heart disease.

Sodium Pudding may taste sweet, but it has a great deal of sodium added to the mixture. Sodium causes high blood pressure and edema. Edema is swelling in the arms, legs and feet. Avoid this problem by looking for low sodium puddings at the grocery store. Calories If you’re watching calories, you want to steer away from regular pudding.

Pudding has high calories that lead to weight gain. However, you can eat a fat free variety instead of a dry mix type. Although pudding has both good and bad nutrition, it can be a healthy dish if you make it with fat free milk. Skim milk is also a better choice than whole milk.

What country is banana pudding from?

Banana pudding

Banana pudding served in a bowl with vanilla wafers
Type Pudding
Place of origin United States
Region or state Southern United States
Main ingredients Bananas, Vanilla Wafers or ladyfingers, custard, vanilla flavoring

Can bananas be too ripe for banana pudding?

Yuriy Golub/Shutterstock The life of a banana is not long. The peels of these bad boys can go from green to yellow to dark brown within a few days of bringing them home from the grocery store. It doesn’t give you long to enjoy them in your yogurt, pancakes, smoothies, or baked goods.

  1. In fact, according to Can It Go Bad, if you purchase a bunch of these fruits and leave them on the counter, you will need to eat them up within three days before they start to overripen.
  2. How can you tell if your bananas are ripe? Per Spoon University, when in doubt, simply do the press test on your bananas.

This test may leave you feeling a little like Goldilocks and the Three Bears, but it also will ensure you get the perfect-tasting banana. How does it work? If upon pressing on the banana it is too hard, it is likely not ripe. If it is mushy and gooey, your banana is past the point of no return and is considered overripe.

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What’s the difference between banana pudding and custard?

The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

How much lemon juice to keep bananas from browning?

2. Add citric acid. To preserve peeled bananas, take a tablespoon of lemon juice and brush it over the banana. Lime juice, pineapple juice, and orange juice will work as well.

How do you keep bananas fresh for 15 days?

Keep bananas fresh for up to 15 days with easy ‘water’ method If you find that your bananas are going off far too quickly, people on social media are recommending a simple ‘water’ hack that may keep them fresh for up to 15 days Bananas can last a lot longer with this ‘water’ hack (Stock Image)

Sometimes, it feels as though you’ve only just purchased your, and you’re already throwing it away – which can be seriously annoying, and feels as though you’re throwing money down the drain.Fruit such as can go off seriously quickly, but rather than waiting for them to turn brown and mushy, there’s a storage hack you can use to make them last up to 15 days – and it’s seriously easy.Rather than using clingfilm, which is said to be helpful when you wrap the stems up, people across have also recommended using the ‘water’ method – which is arguably much easier, and faster.

Trying the hack for himself, said that he’d never done “a week-long test”, but he wanted to try a banana hack “to see if they stay fresh longer.” He explained that he had six bananas, and he put three bananas into the water, placing them so the stems were fully submerged in the liquid – and then he let the other three just sit there without any intervention, explaining he’d “come back in a week or so to see what they look like.” After 12 days, he came back to the bananas to check on them, noticing that the bananas that had been left without the water were coming apart and soggy – even dropping to the floor when he got hold of them.

  1. Whereas the other bunch was completely intact.
  2. Look how shriveled up this is”, he commented, as he held up the stems of the bananas that hadn’t had their stems in the water.
  3. Looks like it might help a little bit”, he shrugged, and in the comments, people joked: “Banana bread time!” and “I buy bananas, forget to eat them, they go bad, then don’t buy bananas for the next couple months or so.

Then repeat the process.” reported that reader contacted them, sharing the water tip, writing: “A simple and cheaper way of making bananas last longer is to immerse the stalk end in water. Ours keep for 10 to 14 days when stored like that. Rather than the three or four days in a fruit bowl on their own or on a banana hook.” Of course, One way to store bananas to slow down the ripening process is by wrapping cling film around the stems to trap the ethylene gas, and the most effective method is to wrap the stems of individual bananas instead of wrapping all of the stems together.

By wrapping these individual stems, there are fewer places for the ethylene gas to leak out because the stems are covered – and this means that the bananas will ripen more slowly. Have you got any storage hacks? Email: [email protected] You can find this story in Or by navigating to the user icon in the top right.

: Keep bananas fresh for up to 15 days with easy ‘water’ method

What happens if you use unripe bananas for banana pudding?

Frequently Asked Questions – Can Banana Pudding Be Made Ahead? If making for company, make early in the day you plan to serve it. It will still be fine the next day, but the presentation will be best on the day it’s made as the bananas will start to oxidize or turn brown as they age.

Allow for 4 hours of chilling time before serving to let the vanilla wafers soften. How Long Does Banana Pudding Last? It’s at its prime for about 2 days. Any longer than that and the bananas will start deteriorating. But it will still be safe to eat for up to 4 days. How Do You Layer Banana Pudding? Layering depends on your recipe.

For this recipe you layer vanilla wafers, then bananas, and then pudding. Try to make the layers level if using a glass bowl. Can You Freeze Banana Pudding? Unfortunately, banana pudding does not freeze well. How Do You Keep Bananas from Browning? Bananas naturally turn brown from being exposed to the air.

The best way to minimize this is to make sure the banana slices are completely enveloped by vanilla pudding to prevent any contact with room air or are treated with citric acid. If you toss your banana slices in lemon juice, orange juice, or Sprite, the citric acid will delay the oxidation process. I prefer not to taste the tart lemon juice, so my preference is to use orange juice or a lemon-lime soda like Sprite or 7-Up.

Don’t be tempted to use under-ripe bananas even though they’re slower to brown. They will not provide the flavor you need for your banana pudding. As mentioned in the recipe, look for yellow bananas that still are slightly green on the stem. They should not have any brown spots.

What makes bananas not turn brown in pudding?

Q: What I can do to keep bananas from turning dark when I make banana pudding? Q. What I can do to keep bananas from turning dark when I make banana pudding? I have waited for the custard to cool and I have also dipped the slices in lemon juice/water mixture.

  • Both help some, but some slices still turn dark.A.
  • I tested a number of banana pudding recipes for a story earlier this year and none called for doing anything to keep the bananas from browning.
  • Traditional recipes usually involve topping the pudding with meringue or whipped cream, which seals the top and keeps the bananas from being exposed to air.

The custard also helps to protect the bananas. You might make sure you aren’t using bananas that are too ripe. The skins should no longer be green, but also shouldn’t have too many flecks of brown. However, you also shouldn’t expect banana pudding to last longer than a day or so.

Can bananas be too black to bake with?

Can Bananas Be Too Ripe? – As with most produce, there comes a point of no return. If the bananas have any visible signs of mold, throw them out. If they smell off, that’s another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell.

How long does it take for bananas to blacken?

Oven Method: – Ripening bananas in the oven will take an hour and is the best option if you are using the bananas the same day. Place unpeeled bananas on a baking sheet. Bake at 300°F for 15-30 minutes, or until the skin turns black and the bananas are soft. Let bananas cool before peeling and scooping out the fruit.

Are black bananas still safe to eat?

The Takeaway – Completely black bananas are likely safe to consume as long as there is no visible mold, a rotten smell, or the fruit inside is black. If none of these are true and your bananas are simply black, your best bet is to cook with them rather than eat them raw.

Does refrigerating bananas make them black?

The foods you should never put in the fridge

It may appear as though the best way to make food last longer is to throw it all in the fridge the minute you get back from the supermarket.But some foods go off more quickly, lose their taste and texture, or simply turn black, if they are refrigerated.

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Putting tomatoes in the fridge will stop them from ripening and kill their flavour., placing tomatoes in the fridge changes their chemical structure and reduces the amount of volatiles compounds in the fruit, which affects their flavour. A tomato’s texture and colour can also be affected by cold temperatures and “chilling injuries” caused by temperatures below 5C can leave the fruit soft and pitted on the surface.

  • Potatoes have emerged as a potential vegetable that could make people gain weight, due to their high starch and low water content Potatoes need to be stored somewhere cool and dry, either in a paper or perforated bag to keep them dry – but not in the fridge.
  • Eeping them refrigerated can change the potato’s starch into sugar, which will affect their texture and cause them to become discoloured and taste sweet once cooked.

If onions are unpeeled then they need a cool dry storage place with lots of air ventilation, not a cold refrigerator., the only times onions should go in the fridge is if they are bought peeled or pre-cut, or “when trying to extend the shelf life of sweet or mild onion varieties with high water content”.

  • These, however, need to be kept on a low humidity setting to keep them dry.
  • Onions that have been cut can be kept in a sealed container for up to seven days.
  • Yeo Valley sets out to source its food seasonally, locally and organically The refrigerator is “really bad” for bread,.
  • While freezing bread can seriously stall the process that makes bread stale, putting a loaf in the fridge will speed it up.

Essentially, the cool temperature causes the starch to crystalize far more rapidly than at room temperature, speeding up the process that makes bread hard and stale. Putting ripe bananas in the fridge will help them stay ripe for a few days – but if you put them in while they are still a bit green and hard then they won’t ripen at all.

Not even after you take them out of the fridge. And their skin will turn black. Bananas are a tropical fruit and have no natural defence against the cold in their cell walls. These become ruptured by cold temperatures, causing the fruits’ digestive enzymes to leak out of the cells, which is what causes the banana’s skin to turn completely black,,

Putting garlic in the fridge or in plastic bags can make it go mouldy. The best way to store garlic,, is to keep it “at room temperature in a dry, dark place that has ample air circulation” with little light to avoid the bulbs sprouting. : The foods you should never put in the fridge

Is black on banana okay?

1. Higher content of TNF (Tumor Necrosis Factor) – The dark spots on the skin of the banana are not a sign of rotten fruit but are the signs of ripening of a banana. The more black-brown spots on the bananas the better it is to consume. Dt. Upasana Sharma, Head Dietician, Max Hospital, Gurugram, tells HealthShots, “The black spots on the banana represent the TNF (Tumor Necrosis Factor), TNF is a cancer-fighting substance which helps in fighting against the abnormal cells in the body, hence more the black spots, the more TNF in the bananas”. This good old fruit can have the most powerful impact on your health! Image courtesy: Shutterstock

How do you ripen bananas for banana pudding overnight?

Ripen Bananas In a Paper Bag – As bananas naturally ripen, the peels give off ethylene gas. The higher the ethylene concentration in the air surrounding the banana, the faster it will mature. Even commercial banana producers will use ethylene gas to control ripening to send bananas to retailers at specific stages.

  1. You can take advantage of ethylene’s ripening properties at home by putting your banana into a closed paper bag; the paper will trap ethylene while letting in enough oxygen to help move the process along.
  2. For even faster ripening, add an apple, pear, apricot, or avocado — they also release ethylene.
  3. When trying this technique, it’s important not to use a plastic bag because it won’t allow enough oxygen in and can actually inhibit ripening.

That’s why bananas at the grocery store are often bagged in plastic-to keep them from ripening too soon. Depending on how under-ripe your bananas were to start with, paper-bag ripening will take 1-3 days ; putting the bag on top of your fridge or another warm location can speed it up even more.

How long will lemon juice keep bananas from turning brown?

One of the most common questions people ask about fruit is whether or not soaking bananas in fruit juice stops browning. The answer is yes, soaking bananas in fruit juice does stop browning. There are a few reasons why this is the case. First, the acidity in the fruit juice helps to prevent the formation of melanin, which is the pigment that gives bananas their brown color,

  1. Second, the sugar in the fruit juice helps to preserve the banana’s natural color.
  2. Finally, the moisture in the fruit juice helps to keep the banana from drying out and becoming brown.
  3. The flesh of the fruit is exposed to oxygen, which causes it to brown.
  4. Fruits are affected by enzyme reactions that occur quickly with the oxygen in the air to turn the flesh brown after oxidation.

The addition of citrus juice to cut fruit is one of six ways to avoid brown spots. Citric acid acts as a fungicide, preventing fruit from turning brown. A powdered vitamin C supplement can also be used for cold-fighting purposes. Peel the discolored fruit slices and place them in pineapple or grapefruit juice for 10-15 minutes.

If you store the slices in a container or between wax paper, you can extend their shelf life even further by adding lemon juice or citric acid. If stored properly, a banana can be stored for 3 to 4 days if covered in lemon juice or citric acid. You can keep banana slices from turning brown by using acid, just as you can keep apples from turning brown.

The most effective method is to sprinkle your banana slices with lemon juice to prevent enzyme bleaching, You should cover the slices as much as possible, particularly on the cut sides.

What color should bananas be for banana pudding?

No One Likes BROWN Bananas: – There’s nothing less appetizing than brown or dark bananas in your banana pudding. There’s a couple ways to help prevent bananas from browning:

Don’t use over ripe bananas. You want your bananas ripe, but not browning too much (like you’d look for in banana bread ). Choose bananas that are slightly ripe; yellow with little brown specks. Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers. Make it fresh, While you can make banana pudding ahead of time, the easiest way to avoid brown bananas is to make it fresh, about 4-8 hours before serving.

Can bananas be too ripe for banana pudding?

Yuriy Golub/Shutterstock The life of a banana is not long. The peels of these bad boys can go from green to yellow to dark brown within a few days of bringing them home from the grocery store. It doesn’t give you long to enjoy them in your yogurt, pancakes, smoothies, or baked goods.

  • In fact, according to Can It Go Bad, if you purchase a bunch of these fruits and leave them on the counter, you will need to eat them up within three days before they start to overripen.
  • How can you tell if your bananas are ripe? Per Spoon University, when in doubt, simply do the press test on your bananas.

This test may leave you feeling a little like Goldilocks and the Three Bears, but it also will ensure you get the perfect-tasting banana. How does it work? If upon pressing on the banana it is too hard, it is likely not ripe. If it is mushy and gooey, your banana is past the point of no return and is considered overripe.