On 10/19/2014 12:47 PM, sf wrote:
> On Sun, 19 Oct 2014 13:37:54 -0700 (PDT), dsi1 >
> wrote:
>
>> My point is that you can get an intense banana flavor in banana bread by letting the bananas rot beyond recognition. Most people are not willing to go that far.
>
> Please believe me when I say I have. They aren't liquid, but they do
> have a transparent look to them.
>
>

OK, I believe you. Mostly I was talking about folks waiting until the
banana gets a few brown spots. I don't think that's enough.

If I was making a bunch of banana bread, I'd just chop them up and stick
'em in a crock and let it ferment for a few days. That ought to be tasty!