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Post by Yoki on Sept 4, 2014 0:19:52 GMT
I need to make a baked good as a thank you present & only have frozen bananas to work with. I googled and some people say no because the extra liquid they put off after thawing makes mushy bread and some people say they make delicious bread if you strain the bananas.
Have you tried making banana bread with frozen bananas before? How did it turn out?
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Mystie
Pearl Clutcher
Posts: 4,299 
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Post by Mystie on Sept 4, 2014 0:25:48 GMT
I use frozen bananas all the time.
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Post by Yoki on Sept 4, 2014 0:26:36 GMT
I use frozen bananas all the time. Do you strain off any liquid? |
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Deleted
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Apr 20, 2024 2:20:33 GMT
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Post by Deleted on Sept 4, 2014 0:29:35 GMT
I use frozen bananas and do not strain the liquid. It came from the bananas originally, so it's really the same thing as using fresh.
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Mystie
Pearl Clutcher
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Post by Mystie on Sept 4, 2014 0:33:39 GMT
Nope, I don't strain off the liquid, just dump it on in!
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Nanner
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Post by Nanner on Sept 4, 2014 1:04:04 GMT
I only use frozen bananas to make banana bread, and I don't strain the liquid.
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mimima
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Post by mimima on Sept 4, 2014 1:06:40 GMT
I also always use frozen bananas, and no liquid draining is necessary.
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marianne
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Sept 4, 2014 1:24:27 GMT
I too always use frozen bananas and never drain the liquid. My banana bread/muffins come out deliciously light and moist.
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Post by Rachel on Sept 4, 2014 1:28:25 GMT
Yep, just dump it all in!
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Post by Goldynn on Sept 4, 2014 1:30:52 GMT
Another non-straining, frozen banana user here. I've never had an issue with it.
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Post by Basket1lady on Sept 4, 2014 1:43:34 GMT
Another non-straining, frozen banana user here. I've never had an issue with it.  In fact, I try to only use frozen bananas. I think my bread is moister. It really is a wonderful thing. |
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Post by Yoki on Sept 4, 2014 1:50:56 GMT
Thanks, y'all! I'll give it a try tomorrow with my go-to banana bread recipe.  |
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Deleted
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Apr 20, 2024 2:20:33 GMT
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Post by Deleted on Sept 4, 2014 2:20:30 GMT
I normally use frozen bananas and I actually kinda squeeze the juice into the bowl to get it all. never thought of straining it. |
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Post by SabrinaM on Sept 4, 2014 2:55:57 GMT
I froze bananas last week because I didn't have time to bake with them right away. I thawed them at room temp then dumped them in my recipe. It worked out great!
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In fact, I try to only use frozen bananas. I think my bread is moister. It really is a wonderful thing. 
