We eat a lot of bananas. But, during the summer, our bananas get brown and "speckled" pretty fast. Since I hate to waste anything, I've come up with a way to use them up. We only have 1-2 brown bananas at a time and that is not enough to make a loaf of banana bread. My solution is to freeze them until I have enough to make a batch of bread (my recipe calls for 3 bananas per loaf of bread). I freeze them in a large ziploc bag. When I've gathered enough bananas to make 4 loaves of bread, I thaw them on a drying rack over a bar pan(to catch drips). Tomorrow I'll show you how to make my healthy bread. It's great to have on hand, wrapped and stored in the freezer.
When I use my frozen bananas, I just nuke them for a few seconds, snip off the ends, and squeeze them into the banana bread mix.
ReplyDeleteI let my bananas thaw on the rack because I try not to use my microwave. You're right, after thawing, the banana "guts" just slip right out of the skin.
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