ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Everyone loves banana baked goods. We designed this technique to elevate your favorite recipes. No more waiting for bananas to turn rotten and attract fruit flies. We actually start with firm, underripe bananas and infuse them under pressure with butter, sugar, and salt for a super-flavorful end product that’s complex and delicious in any baked good. Beautiful, dark caramelization develops because of the added baking soda, which raises the alkaline level in the banana and accelerates the Maillard reaction.Cook into breads and muffins, or get creative! Purée for banana cream pie filling, eat whole with vanilla ice cream, or freeze, dip in chocolate, and roll in chopped peanuts! Mmmm.(NOTE: Overripe bananas will not work for this technique—they’ll yield a mushy end product that runs the risk of burning on the bottom of the pressure cooker.)