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.
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?
>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?
I mean squeeze them out of the skins they end up being quite mushy as the freezing process breaks the cell membranes open and all the internal juices leak out.
I mean squeeze them out of the skins they end up being quite mushy as the freezing process breaks the cell membranes open and all the internal juices leak out.
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.