Yes, curing fruit with bananas will quicken the ripening process of fruit. Try sticking an avocado in a bag with your bananas, and leaving one out. However MJ isn't a fruit, it's a flower. Without knowing for certain, I don't believe the same logic applies. Curing weed is recommended to allow off-gassing of the flowers and to decarboxylate remaining chemicals in the weed, increasing quantity. At room temperature, this is a slow process. While heat will increase the speed of the reaction, it will also increase other reactions, such as the breakdown of THC. So, a slow cure in a moderate environment with low light will be the best bet for quality curing. It's somewhat similar to alcohols, but quicker. Wine, scotch, whiskey, port. They all get better with time. Weed only takes a month or two to really bring out the goodness, but I've never cured longer than that, so who knows. My point... Some things just take time, my friend. -- As far as the "sketchy" fruit flavoring...when you get down to it, you're talking about esters. Using fruit means all organic esters. It may be frowned upon as a commercial trick to increase weight and alter the smell, but it's not "bad" for the bud in any way. A snob, or "cannaisseur" will want to taste only the flavonoids and esters produced naturally within the genotype of the plant, however adding these is at worst a faux pais and an invitation to molds. It certainly doesnt destroy the weed. I enjoy the tasty puff joint on occasion. Strawberry's good. -- Snik's right. You can chemically treat seeds to force females, but the seed knows if its a male/female before you germinate it.