1. Bananas: Leave the peels on. If your bananas are still green, they might take a little longer to fully blacken and turn ripe. If your bananas already have some brown spots, they will take less time to fully ripen in the oven.

• Let the bananas fully cool before peeling and mashing. They will be hot and will burn you if you try to touch them before they have had a chance to cool.
• Sometimes the bananas will split during the baking time, and some of the sugars will leak out onto the pan. Use parchment paper to line the pan before baking the bananas for easy cleanup!
• This hack for ripening bananas in the oven quickly should only be used when you are using the bananas for baking or cooking. 
• Ripened bananas can be used to make recipes like these peanut butter banana chocolate chip cookies or this one-bowl banana bread, both are so delicious!
• Store mashed banana in an airtight container for 1-2 days in the fridge or up to 1 month in the freezer.

3 Different Methods 

• Microwave Method: This is by far the fastest method. If you decide to use this method, you must poke some holes or cut a stem vent in the banana. Microwave in 30-second intervals until the banana feels soft and fully ripe.
• Air Fryer Method: The closest results to the oven method, just a tiny bit faster. Air fry the bananas at 300°F for 15-20 minutes until fully blackened.
• Paper Bag Method: This is the most natural method to speed up the ripening of your bananas. Place bananas in a paper bag with an apple or another super ripe banana, fold it and loosely close the bag, checking every day until the bananas are perfectly ripe, this should take 1-3 days.