While I was sorting through my freezer last week, I came across a bunch of frozen bananas. Actually, I came across several bunches of frozen bananas.
Whenever I have bananas that have gotten a little too ripe, I toss them into the freezer. I don’t peel them or slice them. Sometimes I don’t even bother putting them into a bag. I just stick ’em in.
Now, in case you’re wondering, frozen bananas look nothing like fresh bananas. They’re black, mushy, and seem sort of gross. But they’re perfect for banana bread. Simply let them thaw in a bowl on the counter. The bowl is important if you don’t want banana juice to leak across your counter and onto the kitchen floor. Ask me how I know this.
When the bananas are thawed out and squishy, cut off the tip of the peel and slide the fruit into a strainer to allow some of the watery juices to drain. Then you can stir them into your recipe quite easily. No mashing required.
Here is my very favorite banana bread recipe. As a matter of fact, it’s the only banana bread I really like. It’s sweet and simple, and it’s delicious when sliced thin and toasted before spreading it with butter. Oh, so good.
- 3 bananas, frozen and thawed, or mashed
- 1 c. sugar
- 2 eggs, well beaten
- 3 Tbsp. milk
- 1/4 c. butter, melted and cooled
- 1 tsp. baking soda
- 2 c. flour
- Preheat oven to 375 degrees. Grease loaf pan.
- In a large bowl, stir together all the ingredients except the flour. Mix in the flour until combined. Pour into greased loaf pan.
- Bake for one hour or more, until a toothpick comes out clean. Let cool for about five minutes before removing to a rack.
Have you ever tried freezing bananas? How about other fruits? Tell us about it in the comments!
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