For banana bread, the ideal bananas are very ripe to overripe-those with peels that are mostly brown or even black, but not rotten. These bananas have converted most of their starches into sugars, making them sweeter and softer, which results in a moist, flavorful bread

. How ripe is too ripe?

• Bananas with blackened peels are generally excellent for banana bread as long as they do not have mold, an off-putting odor, or leaking liquid. Such signs indicate spoilage, and those bananas should be discarded

• Overripe bananas that are mushy and very dark are still fine if they smell fresh and show no mold. They provide the most intense banana flavor and moisture for baking

• Green or underripe bananas are not suitable as they lack sweetness and moisture

Summary:

• Wait until bananas are mostly brown or black on the peel for the best banana bread flavor and texture.
• Avoid bananas that show mold, have a bad smell, or leak liquid.
• If you want to speed up ripening, you can put bananas in a brown paper bag or bake them at low heat until blackened

This ripeness level ensures your banana bread will be sweet, moist, and rich in banana flavor.