Black bananas may not look very appealing, but they are actually safe to eat and delicious in baked goods. As bananas ripen, their starch converts to sugar, making them sweeter and softer. This natural process also causes the peel to darken from green to yellow, then black. The black color simply indicates that the banana is very ripe and rich in sugar. Many bakers intentionally use black bananas in recipes because of their intense banana flavor and natural sweetness.
Are black bananas actually rotten?
While a black banana peel may look unappetizing, the fruit inside is not necessarily rotten. As long as the flesh inside is not moldy or foul smelling, black bananas are still good to eat. Thedark peel is simply a sign that the starch has converted to sugar. Bananas will eventually rot after prolonged ripening, but black peel alone does not definitively indicate rotting. Smell and inspect the flesh; as long as the inside looks and smells normal, black bananas can still be enjoyed in smoothies, breads, muffins and other recipes.
What causes bananas to turn black?
Bananas turn black due to natural enzymatic browning during the ripening process. Green bananas contain high levels of starch, which breaks down into simple sugars as they ripen. This increase in sugars causes the banana peel to darken from green to yellow to black. Polyphenol oxidase and phenolic compounds in the peel contribute to enzymatic browning as well. Once the starch converts to sugar, bananas have their characteristic sweetness, softer texture, and darker peel. Temperature, humidity,ethylene gas and physical damagealso accelerate ripening and blackening. While the black peel may not look pretty, it is a normal result of natural enzymatic and chemical processes.
Are black bananas better for baking?
Yes, black bananas tend to be better for baking compared to less ripe, yellow bananas. Since the starch has converted to sugar, black bananas have a more intense banana flavor and sweeter taste without adding much extra sugar. The softer, darker flesh also lends moisture and binds ingredients together in baked goods. Many bakers prefer to use overripe bananas in recipes like banana bread, muffins and pancakes. The ripeness contributes flavor, sweetness and moisture for a superior end product. For the best results, choose bananas with fully black peels and use them immediately.
How can you tell if black bananas have gone bad?
Although black bananas are safe to eat, they will eventually spoil if left at room temperature too long. Here are some signs that black bananas have gone bad:
- Mold growing on the peel or flesh
- Very mushy, slimy consistency
- Unpleasant sour or rotten smell
- Brown or grayish black liquid oozing from skin
- White fungi or yeast forming on the flesh
As long as black bananas pass the sight and smell test, they are fine to eat or bake with. Discard any that are clearly past their prime.
Can very ripe bananas make you sick?
Overripe, black bananas should not make you sick. Since they contain high amounts of fiber and nutrients, they can sometimes cause minor digestive upset if eaten in excess. Consuming lots of very ripe bananas may lead to:
- Bloating or gas
- Mild abdominal cramps
- Loose stools
These symptoms are more likely in people with digestive issues like IBS. Unless you have an underlying condition, black bananas pose no greater illness risk than yellow bananas. Only eat black bananas that show no signs of actual spoilage like mold. As long as banana flesh looks and smells normal, there is no reason they should cause food poisoning or illness.
Can you freeze black bananas?
Yes, freezing is a great way to save overripe black bananas. Simply peel them and place in a freezer bag or airtight container, mashing beforehand for easier use in future recipes. Frozen black bananas are perfect for baking, as freezing stops the ripening process. Thaw before using in baked goods like breads and pancakes. If left whole, the thawed fruit may turn brown quickly when exposed to air, so peel and use immediately. Frozen mashed bananas will keep for 2-3 months.
What recipes work well with black bananas?
Black bananas excel in any recipe that benefits from a strong banana flavor and natural sweetness. Here are some delicious ways to use them:
- Banana bread
- Banana muffins
- Banana pancakes
- Banana smoothies
- Banana pudding
- Banana cream pie
- Banana ice cream
- Banana cookies
- Upside down banana cake
- Banana tortillas
- Banana tart
The natural moisture and binder properties of black bananas also makes them ideal for use in baked goods with whole wheat or gluten free flours. Avoid using them in recipes where you want a milder banana flavor, like banana daiquiris.
Do black bananas contain more nutrients?
During ripening, bananas’ starch content converts into sugars. This slightly alters their nutritional profile but does not necessarily increase or decrease nutrients. According to the USDA, one medium ripe banana (7-8 inches long) contains about:
- 105 calories
- 1.3 g protein
- 0.4 g fat
- 26.9 g carbs
- 3 g fiber
- 14 g sugars
- 12% DV vitamin C
- 8% DV vitamin B6
- 12% DV potassium
- 5% DV magnesium
These values may vary slightly depending on ripeness, but black bananas are not significantly higher or lower in key nutrients than yellow bananas. With their high fiber and potassium content, they make a nutritious addition to any diet.
Conclusion
Despite their unappealing dark peel, black bananas are perfectly safe to eat and full of nutrition. Their sweeter flavor and softer texture makes them ideal for baking uses like banana bread. Look for bananas with completely black peels and creamy, uncracked flesh to ensure quality and ripeness. Discard any with mold or an unpleasant smell. Store ripe bananas at room temperature and use within a day or two for the best flavor. Frozen black bananas can keep for months. So don’t be afraid to use those black bananas – they provide delicious banana flavor in your favorite treats!
| Color | Description | Best Uses |
|---|---|---|
| Green | Starchiest, high in resistant starch, low sugar content, very firm texture | Frying, cooking |
| Greenish-Yellow | Slightly ripening, some starch converting to sugar, firm texture | Smoothies, baking |
| Yellow | More sweetness as starch converts to sugar, softer but still firm | Snacking, baking |
| Yellow with Brown Spots | High sugar content, much softer texture, very ripe | Baking |
| Black | Full of sugar, highly ripe, soft, moist texture | Baking |
Nutrition Facts Per 1 Medium Banana
| Nutrient | Amount | DV% |
|---|---|---|
| Calories | 105 | 5% |
| Fat | 0.4 g | 1% |
| Sodium | 1 mg | 0% |
| Potassium | 422 mg | 12% |
| Carbs | 26.9 g | 9% |
| Fiber | 3 g | 12% |
| Sugar | 14 g | |
| Protein | 1.3 g | 3% |
| Vitamin C | 12% | 12% |
| Vitamin B6 | 8% | 8% |