Julia Altshuler wrote:
Muddle wrote:

"though it didn't taste strongly of banana" Freeze your bananas before
baking with them. The result is an over ripe banana which has more flavor
and is not rotten. The outer skin turns black when frozen.


Hmm. Interesting idea. How do I thaw the bananas for baking?
Microwave? Leave overnight in the fridge? I'd been thinking that some
sort of banana oil extract was in order. Then I realized that all I
wanted was a good cake, and I got that. No one needed to know it was
supposed to taste of banana.

Freezing won't make bananas riper, in fact freezing will keep bananas
from ripening further. If you're going to be using bananas in a few
days and they are becoming too ripe too quickly then place in the
fridge, unpeeled... then they won't need to be thawed. But frozen
bananas are good too... peel, dip in chocolate and roll in chopped nuts
if you like, or leave plain and then wrap in waxed paper twisting both
ends like a giant hard candy. Frozen bananas will keep for many
months. They are eaten frozen,like an ice cream bar, but contain far
fewer calories, contain practically no fat and no salt.... frozen
bananas make a great healthful snack... and a stash of frozen bananas
are very handy for when making smoothies.

Sheldon