Kakawate Leaves Ripen Saba Bananas
Studies made at the UP Los Baños showed that when raw saba bananas are put in kakawate leaves (Madre cacao / Gliricidia sepium), its ripening is hastened.
This is because the kakawate leaves emit bioethylene, a gas that ripens fruits. It was also seen that when bananas are ripened with kakawate leaves, the weight loss is only 5%, while those not treated loses 19% of its weight within 6 days.
Stack the banana bunches with kakawate leaves alternately.
Source: PCARRD (DOST)