I had to add some milk to loosen it up :) It was too much for my little hand processor to deal with otherwise. My larger food pro crapped out not long ago.
How ripe do you let the bananas get first? I put my rejects in the freezer that get around 65% brown on the peel or more...the kind where the stem is just about to fall off if you pick it up by that. Those end up a lot sweeter after being frozen and mash up nicely.
Also, btw good idea on cutting up the bananas before freezing them. I learned the hard way years ago to not freeze them unpeeled, so I have just been doing them whole and peeled. Cutting them beforehand would save a good amount of processing time.
I find unpeeled and whole is perfect for banana bread. No wrapping or anything needed, just thaw them on a plate (to catch all that juice) then squeeze them into a bowl like toothpaste.
Freezing them makes them even sweeter.
Freezing them makes them even sweeter.
QFT
just thaw them on a plate (to catch all that juice) then squeeze them into a bowl like toothpaste.
wat? I've never made banana bread, but squeezing == mashing, right? or am I misinterpreting?
So I cut the quite ripe bananas up and put them into a single layer in a large freezer bag.
Froze the pieces then blended them with milk and a little bit of honey.
You can see the honey on the top. It was like softserve banana icecream. Had some leftover that I put in the freezer in a tightly sealed container but it didn't keep more than a week.