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Recipe Rescue - Banana Pudding
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sf
Mar 8, 2012, 3:12:53 PM3/8/12
to
I looked around the internet and found a banana pudding recipe that
didn't involve vanilla wafers and vanilla pudding. The banana flavor
really jumped out and I liked that, unfortunately it was way too sweet
- so it was thrown out. I'm wondering how much I can cut back on the
sugar without ruining the dish and if I can substitute Splenda without
making it taste too sweet again?
Homemade and Gluten-free Banana Pudding
http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
1/4 cup corn starch
1 cup granulated sugar
2 cups whole milk
2 eggs beaten, 3 if you want more protein
1 or 2 mashed bananas
Serves 4
--
Food is an important part of a balanced diet.
Message has been deleted
Doug Freyburger
Mar 8, 2012, 4:05:16 PM3/8/12
to
sugar. So if you found this recipe too sweet with 1 cup of granulated
sugar it was be just as sweet with 1 cup of bulk Splenda.
I suggest trying 1/4 cup of bulk Splenda on the theory that throwing it
out meant it was so sweet it needs a lot of change.
sf
Mar 8, 2012, 4:46:35 PM3/8/12
to
have done it happily. I am not a pudding maker, so I needed some
basic help. My gut tells me to reduce the amount by half a cup of
sugar/Splenda and take it from there. I'll just make half the recipe
next time, so if it's still too sweet I'm not wasting as much food.
I'm also playing with the idea of adding some lemon juice to it, but I
want to get the sweetness issue under control first.
Jim Elbrecht
Mar 8, 2012, 4:53:14 PM3/8/12
to
On Thu, 08 Mar 2012 12:12:53 -0800, sf <s...@geemail.com> wrote:
>
>I looked around the internet and found a banana pudding recipe that
>didn't involve vanilla wafers and vanilla pudding. The banana flavor
>really jumped out and I liked that, unfortunately it was way too sweet
>- so it was thrown out. I'm wondering how much I can cut back on the
>sugar without ruining the dish and if I can substitute Splenda without
>making it taste too sweet again?
If you use the equivalent amount of Splenda, IME, it won't affect the
>
>I looked around the internet and found a banana pudding recipe that
>didn't involve vanilla wafers and vanilla pudding. The banana flavor
>really jumped out and I liked that, unfortunately it was way too sweet
>- so it was thrown out. I'm wondering how much I can cut back on the
>sugar without ruining the dish and if I can substitute Splenda without
>making it taste too sweet again?
sweetness. [1:1 with Splenda-- and 1/2:1 for the Splenda blend]
I'd just reduce the sugar. [1/2 or 2/3 cup should be plenty]
>
>Homemade and Gluten-free Banana Pudding
>http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
>
>1/4 cup corn starch
>1 cup granulated sugar
>2 cups whole milk
>2 eggs beaten, 3 if you want more protein
>1 or 2 mashed bananas
>
>Serves 4
go-to pudding recipes. Do some folks use flour in their pudding?
Ever since I made that 6-banana banana bread I keep 'concentrated
banana' in the freezer. I freeze the ripe one like I always
have-- but when I get a bunch and some time I reduce them down to 1/2
their volume. I put a couple cups in a quart Ziploc and, even
frozen, they are easy enough to break in two for those 1-2 banana
recipes. Double the banana flavor-- if you like it.
Jim
Message has been deleted
sf
Mar 8, 2012, 7:45:22 PM3/8/12
to
On Thu, 08 Mar 2012 16:53:14 -0500, Jim Elbrecht <elbr...@email.com>
wrote:
> On Thu, 08 Mar 2012 12:12:53 -0800, sf <s...@geemail.com> wrote:
>
> >
> >I looked around the internet and found a banana pudding recipe that
> >didn't involve vanilla wafers and vanilla pudding. The banana flavor
> >really jumped out and I liked that, unfortunately it was way too sweet
> >- so it was thrown out. I'm wondering how much I can cut back on the
> >sugar without ruining the dish and if I can substitute Splenda without
> >making it taste too sweet again?
>
> If you use the equivalent amount of Splenda, IME, it won't affect the
> sweetness. [1:1 with Splenda-- and 1/2:1 for the Splenda blend]
>
> I'd just reduce the sugar. [1/2 or 2/3 cup should be plenty]
Okay, I'll do that.
where you use a small amount of flour and it rises to the top to form
a "cake" layer. I've always used gluten free flour for that and it
worked just fine.
> Ever since I made that 6-banana banana bread I keep 'concentrated
> banana' in the freezer. I freeze the ripe one like I always
> have-- but when I get a bunch and some time I reduce them down to 1/2
> their volume. I put a couple cups in a quart Ziploc and, even
> frozen, they are easy enough to break in two for those 1-2 banana
> recipes. Double the banana flavor-- if you like it.
>
I don't buy very many bananas at a time and eat them before they get
mushy, so I had to tell people to stay away from the two I had long
enough to let them get soft. I'm interested in how you freeze
bananas. Before they're reduced, how many do you figure make a cup?
To reduce them, you mash and boil - that's it?
wrote:
> On Thu, 08 Mar 2012 12:12:53 -0800, sf <s...@geemail.com> wrote:
>
> >
> >I looked around the internet and found a banana pudding recipe that
> >didn't involve vanilla wafers and vanilla pudding. The banana flavor
> >really jumped out and I liked that, unfortunately it was way too sweet
> >- so it was thrown out. I'm wondering how much I can cut back on the
> >sugar without ruining the dish and if I can substitute Splenda without
> >making it taste too sweet again?
>
> If you use the equivalent amount of Splenda, IME, it won't affect the
> sweetness. [1:1 with Splenda-- and 1/2:1 for the Splenda blend]
>
> I'd just reduce the sugar. [1/2 or 2/3 cup should be plenty]
>
> >
> >Homemade and Gluten-free Banana Pudding
> >http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
> >
> >1/4 cup corn starch
> >1 cup granulated sugar
> >2 cups whole milk
> >2 eggs beaten, 3 if you want more protein
> >1 or 2 mashed bananas
> >
> >Serves 4
>
> That's gluten free all right-- but I'd don't see any gluten in my
> go-to pudding recipes. Do some folks use flour in their pudding?
>
I got a laugh out of that myself, but there is a pudding-cake recipe
> >
> >Homemade and Gluten-free Banana Pudding
> >http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
> >
> >1/4 cup corn starch
> >1 cup granulated sugar
> >2 cups whole milk
> >2 eggs beaten, 3 if you want more protein
> >1 or 2 mashed bananas
> >
> >Serves 4
>
> That's gluten free all right-- but I'd don't see any gluten in my
> go-to pudding recipes. Do some folks use flour in their pudding?
>
where you use a small amount of flour and it rises to the top to form
a "cake" layer. I've always used gluten free flour for that and it
worked just fine.
> Ever since I made that 6-banana banana bread I keep 'concentrated
> banana' in the freezer. I freeze the ripe one like I always
> have-- but when I get a bunch and some time I reduce them down to 1/2
> their volume. I put a couple cups in a quart Ziploc and, even
> frozen, they are easy enough to break in two for those 1-2 banana
> recipes. Double the banana flavor-- if you like it.
>
mushy, so I had to tell people to stay away from the two I had long
enough to let them get soft. I'm interested in how you freeze
bananas. Before they're reduced, how many do you figure make a cup?
To reduce them, you mash and boil - that's it?
Pandora
Mar 9, 2012, 5:09:28 AM3/9/12
to
On 8 Mar, 21:12, sf <s...@geemail.com> wrote:
> I looked around the internet and found a banana pudding recipe that
> didn't involve vanilla wafers and vanilla pudding. The banana flavor
> really jumped out and I liked that, unfortunately it was way too sweet
> - so it was thrown out. I'm wondering how much I can cut back on the
> sugar without ruining the dish and if I can substitute Splenda without
> making it taste too sweet again?
>
> Homemade and Gluten-free Banana Puddinghttp://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
> I looked around the internet and found a banana pudding recipe that
> didn't involve vanilla wafers and vanilla pudding. The banana flavor
> really jumped out and I liked that, unfortunately it was way too sweet
> - so it was thrown out. I'm wondering how much I can cut back on the
> sugar without ruining the dish and if I can substitute Splenda without
> making it taste too sweet again?
>
>
> 1/4 cup corn starch
> 1 cup granulated sugar
> 2 cups whole milk
> 2 eggs beaten, 3 if you want more protein
> 1 or 2 mashed bananas
>
> Serves 4
>
> --
> Food is an important part of a balanced diet.
I Am interesting in this recipe. I wonder if I can eliminate all the
> 1/4 cup corn starch
> 1 cup granulated sugar
> 2 cups whole milk
> 2 eggs beaten, 3 if you want more protein
> 1 or 2 mashed bananas
>
> Serves 4
>
> --
> Food is an important part of a balanced diet.
sugar (becouse bananas are very sweet) and if I can substitute milk
with soya milk. The problem is I have to do a cake for a person who is
celiac and intolerant to milk and cheese.
Thank you
Pandora
Pandora
Mar 9, 2012, 5:13:45 AM3/9/12
to
On 8 Mar, 21:12, sf <s...@geemail.com> wrote:
> I looked around the internet and found a banana pudding recipe that
> didn't involve vanilla wafers and vanilla pudding. The banana flavor
> really jumped out and I liked that, unfortunately it was way too sweet
> - so it was thrown out. I'm wondering how much I can cut back on the
> sugar without ruining the dish and if I can substitute Splenda without
> making it taste too sweet again?
>
> Homemade and Gluten-free Banana Puddinghttp://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
> didn't involve vanilla wafers and vanilla pudding. The banana flavor
> really jumped out and I liked that, unfortunately it was way too sweet
> - so it was thrown out. I'm wondering how much I can cut back on the
> sugar without ruining the dish and if I can substitute Splenda without
> making it taste too sweet again?
>
>
> 1/4 cup corn starch
> 1 cup granulated sugar
> 2 cups whole milk
> 2 eggs beaten, 3 if you want more protein
> 1 or 2 mashed bananas
>
> Serves 4
>
> --
> Food is an important part of a balanced diet.
Once upon a time I have seen in erboristey the scirup of Acer (Acero
> 1/4 cup corn starch
> 1 cup granulated sugar
> 2 cups whole milk
> 2 eggs beaten, 3 if you want more protein
> 1 or 2 mashed bananas
>
> Serves 4
>
> --
> Food is an important part of a balanced diet.
tree) which is use in place of splenda. Then there is Stevia if you
know it, is natural.
Jim Elbrecht
Mar 9, 2012, 8:02:16 AM3/9/12
to
sf <s...@geemail.com> wrote:
>On Thu, 08 Mar 2012 16:53:14 -0500, Jim Elbrecht <elbr...@email.com>
>wrote:
-snip-
>On Thu, 08 Mar 2012 16:53:14 -0500, Jim Elbrecht <elbr...@email.com>
>wrote:
>> Ever since I made that 6-banana banana bread I keep 'concentrated
>> banana' in the freezer. I freeze the ripe one like I always
>> have-- but when I get a bunch and some time I reduce them down to 1/2
>> their volume. I put a couple cups in a quart Ziploc and, even
>> frozen, they are easy enough to break in two for those 1-2 banana
>> recipes. Double the banana flavor-- if you like it.
>>
>I don't buy very many bananas at a time and eat them before they get
>mushy, so I had to tell people to stay away from the two I had long
>enough to let them get soft. I'm interested in how you freeze
>bananas. Before they're reduced, how many do you figure make a cup?
>To reduce them, you mash and boil - that's it?
WAG- a banana= 1/2-3/4 cup.
>> banana' in the freezer. I freeze the ripe one like I always
>> have-- but when I get a bunch and some time I reduce them down to 1/2
>> their volume. I put a couple cups in a quart Ziploc and, even
>> frozen, they are easy enough to break in two for those 1-2 banana
>> recipes. Double the banana flavor-- if you like it.
>>
>I don't buy very many bananas at a time and eat them before they get
>mushy, so I had to tell people to stay away from the two I had long
>enough to let them get soft. I'm interested in how you freeze
>bananas. Before they're reduced, how many do you figure make a cup?
>To reduce them, you mash and boil - that's it?
To freeze, I just keep adding them to a quart Ziploc until it is full.
the day I want to reduce some I take them out and turn into a
saucepan. They practically mash themselves. [and seem to ripen more
in the freezer]
Simmer for an hour or two- stir if you think of it. A slow oven
might actually be better, but I usually end up doing it on
bread-baking days because I'll be hanging out in the kitchen anyway.
Jim
Doug Freyburger
Mar 9, 2012, 11:10:04 AM3/9/12
to
Jim Elbrecht wrote:
>sf <s...@geemail.com> quoted:
just gluten free but grain free. Might be needed by someone with
Celiac. If I want a grain free pudding I'll go with tapioca.
>sf <s...@geemail.com> quoted:
>
>>Homemade and Gluten-free Banana Pudding
>>http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
>>
>>1/4 cup corn starch
>>1 cup granulated sugar
>>2 cups whole milk
>>2 eggs beaten, 3 if you want more protein
>>1 or 2 mashed bananas
>>
>>Serves 4
>
> That's gluten free all right-- but I'd don't see any gluten in my
> go-to pudding recipes. Do some folks use flour in their pudding?
Go cheap by using flour. Go expensive by using arrowroot and end up not
>>Homemade and Gluten-free Banana Pudding
>>http://joyfullmother.hubpages.com/hub/Homade-Gluten-free-Banana-Pudding
>>
>>1/4 cup corn starch
>>1 cup granulated sugar
>>2 cups whole milk
>>2 eggs beaten, 3 if you want more protein
>>1 or 2 mashed bananas
>>
>>Serves 4
>
> That's gluten free all right-- but I'd don't see any gluten in my
> go-to pudding recipes. Do some folks use flour in their pudding?
just gluten free but grain free. Might be needed by someone with
Celiac. If I want a grain free pudding I'll go with tapioca.
sf
Mar 9, 2012, 1:35:45 PM3/9/12
to
On Fri, 09 Mar 2012 08:02:16 -0500, Jim Elbrecht <elbr...@email.com>
Thanks, Jim! I'm going to try that sometime soon.
sf
Mar 9, 2012, 2:25:41 PM3/9/12
to
On Fri, 9 Mar 2012 02:09:28 -0800 (PST), Pandora <pan...@hotmail.it>
wrote:
> I Am interesting in this recipe. I wonder if I can eliminate all the
> sugar (becouse bananas are very sweet) and if I can substitute milk
> with soya milk. The problem is I have to do a cake for a person who is
> celiac and intolerant to milk and cheese.
> Thank you
> Pandora
I was thinking about that myself because it was way too sweet for me.
I bet the banana pudding recipe would work just fine with soya milk
and the almond flavored one would go nicely with banana. I've
substituted gluten free flour for regular in the pudding cake type...
in fact, I used gluten free pancake mix instead of gluten free flour
and it was fine. Here's the recipe I started with - I altered it for
chocolate but haven't written the recipe down.
Gluten Free Lemon Pudding Cake
http://www.simplygf.com/gluten-free-lemon-pudding-cake/
Here's a recipe where the blogger used almond milk instead of regular.
Darkly Decadent Chocolate Pudding
http://heckagoodrecipes.blogspot.com/2011/05/darkly-decadent-chocolate-pudding.html
or Dairy Free Chocolate Pudding
http://allrecipes.com/recipe/dairy-free-chocolate-pudding/
You can get away from milk and milk substitutes entirely and go with a
chocolate mousse (here's a dairy free recipe)
http://www.jamesbeard.org/index.php?q=recipes/show/olive_oil_chocolate_mousse
or Chocolate Decadence Cake. There are a million of them on the
internet, but this one is representative of what I am talking about.
The directions tell you that it shrinks and falls, so just fill the
dip in the middle with the raspberry sauce since you can't use whipped
cream.
Chocolate Decadence Cake with Raspberry Sauce
http://www.cooksillustrated.com/
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch
In a heavy saucepan, melt the chocolate and butter, stirring
constantly until smooth.
In a large bowl beat the egg yolks with 2 T of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft
peaks form. Gently fold meringue in chocolate mixture. Gently whisk
together until just blended. Butter a 9" inch springform pan; line
bottom with parchment paper.
Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack
to cool completely. Cake will shrink and fall as it cools.
*prepare raspberry sauce while cake cools.
Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries.
Remove cooled cake from pan; peel off parchment. Place cake on
serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.
Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.
wrote:
> I Am interesting in this recipe. I wonder if I can eliminate all the
> sugar (becouse bananas are very sweet) and if I can substitute milk
> with soya milk. The problem is I have to do a cake for a person who is
> celiac and intolerant to milk and cheese.
> Thank you
> Pandora
I bet the banana pudding recipe would work just fine with soya milk
and the almond flavored one would go nicely with banana. I've
substituted gluten free flour for regular in the pudding cake type...
in fact, I used gluten free pancake mix instead of gluten free flour
and it was fine. Here's the recipe I started with - I altered it for
chocolate but haven't written the recipe down.
Gluten Free Lemon Pudding Cake
http://www.simplygf.com/gluten-free-lemon-pudding-cake/
Here's a recipe where the blogger used almond milk instead of regular.
Darkly Decadent Chocolate Pudding
http://heckagoodrecipes.blogspot.com/2011/05/darkly-decadent-chocolate-pudding.html
or Dairy Free Chocolate Pudding
http://allrecipes.com/recipe/dairy-free-chocolate-pudding/
You can get away from milk and milk substitutes entirely and go with a
chocolate mousse (here's a dairy free recipe)
http://www.jamesbeard.org/index.php?q=recipes/show/olive_oil_chocolate_mousse
or Chocolate Decadence Cake. There are a million of them on the
internet, but this one is representative of what I am talking about.
The directions tell you that it shrinks and falls, so just fill the
dip in the middle with the raspberry sauce since you can't use whipped
cream.
Chocolate Decadence Cake with Raspberry Sauce
http://www.cooksillustrated.com/
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch
In a heavy saucepan, melt the chocolate and butter, stirring
constantly until smooth.
In a large bowl beat the egg yolks with 2 T of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft
peaks form. Gently fold meringue in chocolate mixture. Gently whisk
together until just blended. Butter a 9" inch springform pan; line
bottom with parchment paper.
Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack
to cool completely. Cake will shrink and fall as it cools.
*prepare raspberry sauce while cake cools.
Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries.
Remove cooled cake from pan; peel off parchment. Place cake on
serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.
Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.
sf
Mar 9, 2012, 2:27:34 PM3/9/12
to
On Fri, 9 Mar 2012 02:13:45 -0800 (PST), Pandora <pan...@hotmail.it>
wrote:
>
(they talk about it here) but I am not familiar with Acer/Acero.
wrote:
>
> Once upon a time I have seen in erboristey the scirup of Acer (Acero
> tree) which is use in place of splenda. Then there is Stevia if you
> know it, is natural.
Thanks, I have some Splenda on hand and I am familiar with Stevia
> tree) which is use in place of splenda. Then there is Stevia if you
> know it, is natural.
(they talk about it here) but I am not familiar with Acer/Acero.
Gary
Mar 10, 2012, 5:32:36 AM3/10/12
to
sf wrote:
>
> > To freeze, I just keep adding them to a quart Ziploc until it is full.
> > the day I want to reduce some I take them out and turn into a
> > saucepan. They practically mash themselves. [and seem to ripen more
> > in the freezer]
My daughter once told me to freeze older bananas for future recipes so I did
>
> > To freeze, I just keep adding them to a quart Ziploc until it is full.
> > the day I want to reduce some I take them out and turn into a
> > saucepan. They practically mash themselves. [and seem to ripen more
> > in the freezer]
once. I didn't peel them and put in a ziplock bag. I just put 2 unpeeled
bananas in the freezer. I figured that thick skin would protect them from
freezer issues as well as a ziplock (at least for a short term)
See saw that later and laughed at my stupidity. Who was right?
Gary
Jim Elbrecht
Mar 10, 2012, 7:52:16 AM3/10/12
to
Peel and place in a Ziploc. I think it keeps the banana flavor
and moisture in the banana better than the skin does. And I can get
4-5 bananas in a single Ziploc so I can find them all at once when I
need them.
Jim
Message has been deleted
sf
Mar 10, 2012, 12:50:42 PM3/10/12
to
On Sat, 10 Mar 2012 15:35:49 GMT, "l, not -l" <lal...@cujo.com> wrote:
>
> On 10-Mar-2012, Gary <g.ma...@att.net> wrote:
>
> > See saw that later and laughed at my stupidity. Who was right?
> >
> > Gary
>
> You; I do this all the time and later use the bananas for banana bread.with
> no ill effect. When I'm ready to use, I defrost, cut the stem end off and
> squirt the, now liquified, banana into the mixing bowl.
It seems like you could squish more banana into the bags if they
didn't have skins and if you know how many bananas to a cup, there's
no reason to keep them separate. I wouldn't worry about freezer burn
on bananas anyway.
>
> On 10-Mar-2012, Gary <g.ma...@att.net> wrote:
>
> > See saw that later and laughed at my stupidity. Who was right?
> >
> > Gary
>
> no ill effect. When I'm ready to use, I defrost, cut the stem end off and
> squirt the, now liquified, banana into the mixing bowl.
It seems like you could squish more banana into the bags if they
didn't have skins and if you know how many bananas to a cup, there's
no reason to keep them separate. I wouldn't worry about freezer burn
on bananas anyway.
George Shirley
Mar 10, 2012, 2:29:26 PM3/10/12
to
>> See saw that later and laughed at my stupidity. Who was right?
>>
>> Gary
>
>>
>> Gary
>
> You; I do this all the time and later use the bananas for banana bread.with
> no ill effect. When I'm ready to use, I defrost, cut the stem end off and
> squirt the, now liquified, banana into the mixing bowl.
I've done the same thing since the mid-eighties, I only use them for
> no ill effect. When I'm ready to use, I defrost, cut the stem end off and
> squirt the, now liquified, banana into the mixing bowl.
banana bread so it doesn't hurt a thing. I do let them thaw and then
pour off most of the juice. Problem with ripe bananas in bread is
remembering to cut back on the yeast. If you don't the bread machine lid
will lift.
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