Place unpeeled bananas in a paper bag
Fold the top of the paper bag closed
Add an apple, pear, or a few ripe bananas to the bag
Keep the bag at room temperature
Check daily and remove bananas when they reach the desired ripeness
Use a warm spot (e.g., near an oven, on top of the refrigerator)
Avoid direct heat or sunlight
Speed up ripening by microwaving bananas for 20–60 seconds, then cool before using
Bake whole bananas at 300°F to 325°F (150°C to 165°C) for 15–25 minutes for soft, sweet results
For faster cooking use: peel and slice, then bake or broil briefly until browned
Do not refrigerate until bananas are mostly ripe, since it slows ripening for fresh-eating sweetness