AbstractBananas are usually ripened with calcium carbide (CaC₂), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using Bowdichia virgilioides leaves compared to carbide. Ripening tests were carried out using ‘Pacovan’ banana fruits with B. virgilioides leaves and carbide following the empirical method used by Borborema farmers, Paraíba, Brazil. Bowdichia virgilioides leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC₂. Leaves of B. virgilioides induce ripening of ‘Pacovan’ banana with safer and same results than with CaC₂.