To ripen in a couple days: Place bananas in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.

To ripen bananas today: Place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

Yes! Thaw completely and drain excess liquid before using. I do this all the time.

If you have more overripe bananas than you need for this recipe, you can always peel and freeze them in a ziptop freezer bag for later. Simply thaw and bring to room temperature before using as instructed in the recipe below (drain excess liquid).

Mmm… yes! Add Cream Cheese Frosting or Buttercream Frosting to take this recipe to a whole new level.

We’ve all been there. You go to slice your cool loaf, only to discover it’s gummy and underdone in the center! Putting it back in the oven will only scorch the exterior before the interior can heat through.

Instead, place those slices on a buttered griddle and fry them up, kind of like French Toast. You can also do this with stale bread (if it lasts that long!). Add a little peanut butter at the end for the ultimate indulgence.

Accidentally over-measuring the flour, overmixing, and not baking the bread long enough are three common culprits. Weigh your flour (or spoon and level your measuring cups). Mix until just combined. Learn how to tell when banana bread is done baking here.

Fill the batter about 3/4 full into the cavities of two standard muffin tins (for a total of 24 muffins) and bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Or, you can use my fluffy Bakery Style Banana Muffins recipe. Love nuts? My Bakery Style Banana Nut Muffins.

Grease pans and fill each about 3/4 full. This makes about 3 mini loaves, depending on your pan size. Place on a baking sheet and bake for about 36 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean (or the center reaches 200°F). Let cool in pans on cooling rack for 10 minutes before removing to cool completely.

Whether you’re making the original size or mini loaves, let the bread cool completely outside the pans to prevent sogginess or overcooking from residual heat, then place them back in the pans for easy transport.

Yes! Omit the two eggs and add 60 grams (1/4 cup) of extra sour cream or plain yogurt, plus 1/2 teaspoon baking powder and 1/2 teaspoon apple cider vinegar.

Yes! Readers have successfully used Bob’s Red Mill 1-to-1 gluten-free flour.