aurora
Tasty Apprentice
Hey everyone!
Recently faced a dilemma while making banana muffins: had only firm, barely ripe bananas at hand. Got me wondering, can these still work in the recipe, or is the sweetness and moisture of overripe bananas non-negotiable? I've heard varying opinions but keen to gather more insights here. Do you adjust the sugar or maybe the baking time when using less ripe bananas? Would love to hear how you tackle this or if there's a trick to ripen bananas quicker. Sharing experiences or advice would be awesome! ![Smiling face with hearts :smiling_face_with_3_hearts: 🥰](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
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![Smiling face with hearts :smiling_face_with_3_hearts: 🥰](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
![Crossed fingers :fingers_crossed: 🤞](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f91e.png)