Banana bread and cake lovers know there are times when you really want to bake but the bananas aren’t nearly ripe enough yet. What happens is the bananas sit on the counter another day or two before they are ready to bake with them.
Now when you’re in the mood to bake, slice into and eat some banana bread you can without the wait. All you have to do is place some ripe but firm bananas in the freezer, remember to leave the skins on the fruit.
Once the bananas freeze they will get a frosty white coating on them and the peel will get darker. The fruit can be kept in the freezer for up to six months so you’ll always have ripe and ready bananas on hand and won’t have to wait for them to darken and spot on the counter any longer.
When you are ready to bake and the mood and craving for banana bread hits you just take out the number of bananas needed for the recipe that morning and place them on the counter to thaw. It will take a few hours for them to thaw completely. As they thaw the white frost on them will disappear. Then when you open the peel but tearing off the top of the banana the fruit will slide out very easily into the mixing bowl and you’re all set to mix the batter and bake.
Bake banana bread from frozen bananas and enjoy your dessert within hours instead of waiting days for them to ripen!
© 2014 Beverly Mucha / All Rights Reserved