The use of calcium carbide (CaC2) as a fruit ripening agent has been associated with the presence of various pollutant indices, which include phosphorus. This study evaluated the effects of three ripening agents: CaC2, African bush mango (ABM), and ethanol, on the ripening time and safety of banana and plantain. Two sample groups were examined: retailers' and intermediaries' fruit handlers. Six lots of banana and plantain were treated with CaC2 (1 g, 2 g, and 5 g per 2 kg fruit), ABM, ethanol, and control. After treatments, they were divided into washed and unwashed sub-groups, peeled, and dried using the Nigerian Stored Products Research Institute's Parabolic Shaped Solar Dryer. Sensory evaluation was conducted on banana and plantain immediately after ripening, while phosphorus analysis was carried out on the dried samples following standard procedures. Results revealed that bananas treated with CaC2 ripened in three days, while those treated with ABM and ethanol became fully ripe in five days. Plantains treated with CaC2, ABM, and ethanol became ripe in 5 days, while the control banana and plantain did not ripen during these 5 days. Phosphorus content of banana samples from retailers ranged from 7.296 to 12.544 mg/kg, while that of plantains ranged from 5.819 to 9.400 mg/kg. For middle holders' samples, phosphorus content ranged from 6.064 to 12.163 mg/kg and 6.881 to 15.293 mg/kg for banana and plantain, respectively. The findings in this study showed no statistical differences in the treatments of banana and plantain with respect to different ripening agents and washing.