We get our bananas in bulk so I end up with upwards of 15# of bananas at once (which in turn tend to get overripe all at once!!) Freezing them and using them up isn't a problem as we eat smoothies every day, but often times I don't have "fresh" ripe banas for baking (banana bread, muffins that call for bananas etc). Has anyone ever used a frozen thawed banana to bake with? They usually get so slimy and watery when they thaw, I just wondered if it would throw off the moisture in the recipe.
post #1 of 10
9/9/07 at 1:18am