|
I have a friend who will only make banana bread with black, thawed out bananas. And let me tell ya, I will never make banana bread again without using pre-frozen bananas!
She let's them freeze for a day and then let them thaw for how ever long it takes them to get nice and goopy. It's like thawing them out releases the juices and really mixes into the batter.
Also a great way to keep the black bananas from going too bad until your ready to make the bread.
|