For those of you who never seem to have overripe bananas on hand, Stella Parks over at Serious Eats recommends mashing your bananas up with the eggs from the recipe and leaving it for at least half an hour. Apparently the amylase in the yolks converts the starch in the bananas to sugar thus mimicking ripeness. She uses a ratio of 1 egg to 4 ounces of bananas but if your recipe doesn't require that many eggs you can either use just an extra yolk or let the mixture sit for up to 90 minutes depending on the original ripeness of your bananas.

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