I want to try making a loaf of banana bread. The recipe I have says "ripe"
bananas. How long should I let them ripen before using them in the recipe? I
assume they should be somewhat soft. How soft? Thanks.

On 10/18/2014 9:46 PM, wrote:
> I want to try making a loaf of banana bread. The recipe I have says "ripe"
> bananas. How long should I let them ripen before using them in the recipe? I
> assume they should be somewhat soft. How soft? Thanks.
>
My mother always told me to let the peels get slightly speckled before
using the bananas to make banana bread. You want the bananas to be easy
to mash.

Jill

On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
wrote:

> On 10/18/2014 9:46 PM, wrote:
> > I want to try making a loaf of banana bread. The recipe I have says "ripe"
> > bananas. How long should I let them ripen before using them in the recipe? I
> > assume they should be somewhat soft. How soft? Thanks.
> >
> My mother always told me to let the peels get slightly speckled before
> using the bananas to make banana bread. You want the bananas to be easy
> to mash.
>
People say banana bread is easy. I beg to differ. I have never
gotten it right! There's always banana that settles to the bottom.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/19/2014 1:24 AM, sf wrote:
> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
> wrote:
>
>> On 10/18/2014 9:46 PM, wrote:
>>> I want to try making a loaf of banana bread. The recipe I have says "ripe"
>>> bananas. How long should I let them ripen before using them in the recipe? I
>>> assume they should be somewhat soft. How soft? Thanks.
>>>
>> My mother always told me to let the peels get slightly speckled before
>> using the bananas to make banana bread. You want the bananas to be easy
>> to mash.
>>
> People say banana bread is easy. I beg to differ. I have never
> gotten it right! There's always banana that settles to the bottom.
>
>
>

That's odd; I have never heard of that problem, and I make a loaf or so
every couple of weeks. Maybe you are not pureeing the banana enough?

On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
wrote:

> That's odd; I have never heard of that problem, and I make a loaf or so
> every couple of weeks. Maybe you are not pureeing the banana enough?

How would I know what the problem is???? I'm the only person I know
who can't make decent banana bread. Even people who brag about being
non-cooks can make it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/19/2014 2:20 AM, sf wrote:
> On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
> wrote:
>
>> That's odd; I have never heard of that problem, and I make a loaf or so
>> every couple of weeks. Maybe you are not pureeing the banana enough?
>
> How would I know what the problem is???? I'm the only person I know
> who can't make decent banana bread. Even people who brag about being
> non-cooks can make it.
>
>

I bet I know what the problems is; it's very common with beginning
bakers. You need to remove the peel from the bananas before you add them
to the batter.

No need to thank me.

"Travis McGee" > wrote in message
...
> On 10/19/2014 1:24 AM, sf wrote:
>> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>> wrote:
>>
>>> On 10/18/2014 9:46 PM, wrote:
>>>> I want to try making a loaf of banana bread. The recipe I have says
>>>> "ripe"
>>>> bananas. How long should I let them ripen before using them in the
>>>> recipe? I
>>>> assume they should be somewhat soft. How soft? Thanks.
>>>>
>>> My mother always told me to let the peels get slightly speckled before
>>> using the bananas to make banana bread. You want the bananas to be easy
>>> to mash.
>>>
>> People say banana bread is easy. I beg to differ. I have never
>> gotten it right! There's always banana that settles to the bottom.
>>
>>
>>
>
> That's odd; I have never heard of that problem, and I make a loaf or so
> every couple of weeks. Maybe you are not pureeing the banana enough?

I've never had that problem either.

In article >, says...
>
> "Travis McGee" > wrote in message
> ...
> > On 10/19/2014 1:24 AM, sf wrote:
> >> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
> >> wrote:
> >>
> >>> On 10/18/2014 9:46 PM, wrote:
> >>>> I want to try making a loaf of banana bread. The recipe I have says
> >>>> "ripe"
> >>>> bananas. How long should I let them ripen before using them in the
> >>>> recipe? I
> >>>> assume they should be somewhat soft. How soft? Thanks.
> >>>>
> >>> My mother always told me to let the peels get slightly speckled before
> >>> using the bananas to make banana bread. You want the bananas to be easy
> >>> to mash.
> >>>
> >> People say banana bread is easy. I beg to differ. I have never
> >> gotten it right! There's always banana that settles to the bottom.
> >>
> >>
> >>
> >
> > That's odd; I have never heard of that problem, and I make a loaf or so
> > every couple of weeks. Maybe you are not pureeing the banana enough?
>
> I've never had that problem either.

Sorry to hear that Julie.. what are you going to do about it?

Janet UK

On Saturday, October 18, 2014 7:24:41 PM UTC-10, sf wrote:
> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>
> wrote:
>
>
>
> > On 10/18/2014 9:46 PM, wrote:
>
> > > I want to try making a loaf of banana bread. The recipe I have says "ripe"
>
> > > bananas. How long should I let them ripen before using them in the recipe? I
>
> > > assume they should be somewhat soft. How soft? Thanks.
>
> > >
>
> > My mother always told me to let the peels get slightly speckled before
>
> > using the bananas to make banana bread. You want the bananas to be easy
>
> > to mash.
>
> >
>
> People say banana bread is easy. I beg to differ. I have never
>
> gotten it right! There's always banana that settles to the bottom.
>
>

The batter should be thick enough so that nothing is going to be settling, not even your nuts. Make sure that you don't overbake.

>
>
>
>
>
> --
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 19 Oct 2014 09:33:26 -0700 (PDT), dsi1 >
wrote:

> The batter should be thick enough so that nothing is going to be settling, not even your nuts. Make sure that you don't overbake.
>
My batter is always thick and the nuts never settle. I thought maybe
I was under-baking (even though the toothpicks were clean and it
pulled away from the sides of the pan), so I used my instant read
thermometer last time and pulled it out at 200°. I thought I'd nailed
it, but noticed there was still a thin layer of "banana" (for lack of
a better term) at the bottom. It wasn't as deep as usual, but it was
still there. I've decided that banana bread is a nice thing to be
gifted with from now on.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 19 Oct 2014 09:33:26 -0700 (PDT), dsi1 >
> wrote:
>
>> The batter should be thick enough so that nothing is going to be
>> settling, not even your nuts. Make sure that you don't overbake.
>>
> My batter is always thick and the nuts never settle. I thought maybe
> I was under-baking (even though the toothpicks were clean and it
> pulled away from the sides of the pan), so I used my instant read
> thermometer last time and pulled it out at 200°. I thought I'd nailed
> it, but noticed there was still a thin layer of "banana" (for lack of
> a better term) at the bottom. It wasn't as deep as usual, but it was
> still there. I've decided that banana bread is a nice thing to be
> gifted with from now on.

I quit making it as nobody would eat it but then I discovered that Angela
has been buying it at school. No telling what it actually is though.

"dsi1" > wrote in message
...
> On Saturday, October 18, 2014 7:24:41 PM UTC-10, sf wrote:
>> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>>
>> wrote:
>>
>>
>>
>> > On 10/18/2014 9:46 PM, wrote:
>>
>> > > I want to try making a loaf of banana bread. The recipe I have says
>> > > "ripe"
>>
>> > > bananas. How long should I let them ripen before using them in the
>> > > recipe? I
>>
>> > > assume they should be somewhat soft. How soft? Thanks.
>>
>> > >
>>
>> > My mother always told me to let the peels get slightly speckled before
>>
>> > using the bananas to make banana bread. You want the bananas to be
>> > easy
>>
>> > to mash.
>>
>> >
>>
>> People say banana bread is easy. I beg to differ. I have never
>>
>> gotten it right! There's always banana that settles to the bottom.
>>
>>
>
> The batter should be thick enough so that nothing is going to be settling,
> not even your nuts. Make sure that you don't overbake.

OMG. Now I got a mental image of nuts settling. Heh!

I always used a potato masher on the bananas.

On 10/19/2014 10:00 PM, Julie Bove wrote:
>
>
> OMG. Now I got a mental image of nuts settling. Heh!

My banana's pretty much as limp as it can be but it would be the end of
my banana bread baking days if my nuts go South.

>
> I always used a potato masher on the bananas.

That's probably the reason why your mashed potatoes taste weird.

sf wrote:
>
>People say banana bread is easy. I beg to differ. I have never
>gotten it right! There's always banana that settles to the bottom.

Looks like the entire banana boat settled to sf's bottom! LOL-LOL
http://www.youtube.com/watch?v=iMTNT_BzkdA

> wrote in message
...
>I want to try making a loaf of banana bread. The recipe I have says "ripe"
> bananas. How long should I let them ripen before using them in the recipe?
> I
> assume they should be somewhat soft. How soft? Thanks.

Very soft. Like mush. How long depends on a variety of factors.

On 10/19/2014 12:02 AM, Julie Bove wrote:
>
> > wrote in message
> ...
>> I want to try making a loaf of banana bread. The recipe I have says
>> "ripe"
>> bananas. How long should I let them ripen before using them in the
>> recipe? I
>> assume they should be somewhat soft. How soft? Thanks.
>
> Very soft. Like mush. How long depends on a variety of factors.

I like them mushy too. Unfortunately, I live in a warm, humid clime, and
the difference between mush and moldy seems to be just a few hours, so I
have to err on the side of firmness.

On Sat, 18 Oct 2014 21:46:08 -0400, wrote:

>I want to try making a loaf of banana bread. The recipe I have says "ripe"
>bananas. How long should I let them ripen before using them in the recipe? I
>assume they should be somewhat soft. How soft? Thanks.

Doesn't matter too much. Banana bread was just always a good way to
use up a few over ripe bananas.

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Saturday, October 18, 2014 3:46:08 PM UTC-10, wrote:
> I want to try making a loaf of banana bread. The recipe I have says "ripe"
>
> bananas. How long should I let them ripen before using them in the recipe? I
>
> assume they should be somewhat soft. How soft? Thanks.

I once made banana bread with fruit that was in an advanced state of putrefaction. The skin was totally dark and liquid was oozing out of it. It was hard to peel because the skin was falling apart. Boy, that was the best banana bread I ever made! The answer to your question is that you cannot let it ripen nearly enough.

On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:

>
> The answer to your question is that you cannot let it ripen nearly enough.


Not true. While I like to freeze near-rotten bananas for smoothies later on,
one should always give them a taste test before mixing or freezing, since
one of them MAY have gone sour, and you don't want that. (This only applies
to those that are at least partially liquid.)

Favorite smoothie recipe (careful, don't get addicted - bananas are
fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.

I also have a great recipe at home from a newspaper for banana bread -
it includes pineapple and coconut.


Lenona.

On Sunday, October 19, 2014 10:13:31 AM UTC-10, wrote:
> On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
>
>
>
> >
>
> > The answer to your question is that you cannot let it ripen nearly enough.
>
>
>
>
>
> Not true. While I like to freeze near-rotten bananas for smoothies later on,
>
> one should always give them a taste test before mixing or freezing, since
>
> one of them MAY have gone sour, and you don't want that. (This only applies
>
> to those that are at least partially liquid.)
>

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.

>
>
> Favorite smoothie recipe (careful, don't get addicted - bananas are
>
> fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
>
> Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
>
>
>
> I also have a great recipe at home from a newspaper for banana bread -
>
> it includes pineapple and coconut.
>
>
>
>
>
> Lenona.

Not something I have ever made and it sounds wonderful!!! Please share your
recipes???
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
> Not something I have ever made and it sounds wonderful!!! Please share
> your recipes???
> --
> http://www.helpforheroes.org.uk/shop/

Really? I thought everyone made banana bread at one time or another. :-) I
use a recipe like this.There are a ton of recipes out there, so I think you
would have to decide which one you like best.

3 large extra ripe bananas about 1 1/2 cups mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
11/2 teaspoon cinnamon
3/4 cup white sugar
1/2 cup brown sugar
1/2 cup softened butter
2 eggs, beaten
2 tsps vanilla extract
1/2 cup buttermilk
11/2 cup nuts (if making plain banana bread omit but I like it with nuts and
also a few golden raisins)



Instructions
Preheat oven to 325.

Grease and flour a loaf pan.

mash bananas until creamed in bowl

In another bowl, mix together flour,baking soda, baking powder, cinnamon,
and salt.

Cream together the butter and sugars.
Beat in the eggs until combined.
Fold in the bananas.
Add vanilla extract and buttermilk.
Beat until combined.
Add the dry mixture into the wet mixture.
Mix until just mixed, don't overmix.
put into the prepared loaf pan.

Bake in middle of oven for 1 hour or so. Toothpick should come out clean and
bread should be golden on the outside.
Let cool for a few minutes and then take it out of the pan and place on a
rack to cool.
I like mine nice and cold so I refrigerate overnight, but dh likes it warm.
YMMV

On Sun, 19 Oct 2014 21:52:44 +0100, "Ophelia"
> wrote:

>
>Not something I have ever made and it sounds wonderful!!! Please share your
>recipes???

This is the one I use, Ophelia:

http://www.horsesandheels.com/bluebe...d-lemon-glaze/

I never do the lemon glaze, though, and if I don't have sour cream on
hand I substitute yogurt.

Doris

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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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!

> wrote in message
...
> On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
>
>>
>> The answer to your question is that you cannot let it ripen nearly
>> enough.
>
>
> Not true. While I like to freeze near-rotten bananas for smoothies later
> on,
> one should always give them a taste test before mixing or freezing, since
> one of them MAY have gone sour, and you don't want that. (This only
> applies
> to those that are at least partially liquid.)
>
> Favorite smoothie recipe (careful, don't get addicted - bananas are
> fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
> Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
>
> I also have a great recipe at home from a newspaper for banana bread -
> it includes pineapple and coconut.
>
>
> Lenona.

Bananas are fattening? I'd be willing to bet that there are a lot of
skinny, raw vegans who would disagree with that. Bananas are another cheap
food. For smoothies, a lot of people wait until the bananas are the perfect
ripeness, then chuck them in the freezer, whole. Or they cut in thick
slices and freeze in portion packs.

The smoothies that my daughter used to make had Greek yogurt, bananas,
frozen berries, a ton of spinach and a drizzle of honey.

On Mon, 20 Oct 2014 01:11:53 -0700, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
> >
> >>
> >> The answer to your question is that you cannot let it ripen nearly
> >> enough.
> >
> >
> > Not true. While I like to freeze near-rotten bananas for smoothies later
> > on,
> > one should always give them a taste test before mixing or freezing, since
> > one of them MAY have gone sour, and you don't want that. (This only
> > applies
> > to those that are at least partially liquid.)
> >
> > Favorite smoothie recipe (careful, don't get addicted - bananas are
> > fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
> > Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
> >
> > I also have a great recipe at home from a newspaper for banana bread -
> > it includes pineapple and coconut.
> >
> >
> > Lenona.
>
> Bananas are fattening? I'd be willing to bet that there are a lot of
> skinny, raw vegans who would disagree with that. Bananas are another cheap
> food. For smoothies, a lot of people wait until the bananas are the perfect
> ripeness, then chuck them in the freezer, whole. Or they cut in thick
> slices and freeze in portion packs.
>
> The smoothies that my daughter used to make had Greek yogurt, bananas,
> frozen berries, a ton of spinach and a drizzle of honey.

They are laden with sugar. Hubby's Dr. told him to cut back on the
bananas when he had to start watching his blood sugar.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 20 Oct 2014 01:11:53 -0700, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> > On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
>> >
>> >>
>> >> The answer to your question is that you cannot let it ripen nearly
>> >> enough.
>> >
>> >
>> > Not true. While I like to freeze near-rotten bananas for smoothies
>> > later
>> > on,
>> > one should always give them a taste test before mixing or freezing,
>> > since
>> > one of them MAY have gone sour, and you don't want that. (This only
>> > applies
>> > to those that are at least partially liquid.)
>> >
>> > Favorite smoothie recipe (careful, don't get addicted - bananas are
>> > fattening!): frozen semi-rotten banana, milk, cocoa powder, and
>> > vanilla.
>> > Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
>> >
>> > I also have a great recipe at home from a newspaper for banana bread -
>> > it includes pineapple and coconut.
>> >
>> >
>> > Lenona.
>>
>> Bananas are fattening? I'd be willing to bet that there are a lot of
>> skinny, raw vegans who would disagree with that. Bananas are another
>> cheap
>> food. For smoothies, a lot of people wait until the bananas are the
>> perfect
>> ripeness, then chuck them in the freezer, whole. Or they cut in thick
>> slices and freeze in portion packs.
>>
>> The smoothies that my daughter used to make had Greek yogurt, bananas,
>> frozen berries, a ton of spinach and a drizzle of honey.
>
> They are laden with sugar. Hubby's Dr. told him to cut back on the
> bananas when he had to start watching his blood sugar.

Yep, a small banana has around 100 calories and over 20 carbs. There's a
reason why they recommend adding bananas to shakes and things when people
are trying to up their calories, and the reason isn't just for the taste. I
like bananas and will freeze half of a small one occasionally and I like the
bananas that are just a tad green. In the Neanderthin book, he spread the
banana with a bit of almond butter and then unsweetened coconut before
freezing.

Cheri

On Monday, October 20, 2014 4:11:53 AM UTC-4, Julie Bove wrote:

>
> Bananas are fattening? I'd be willing to bet that there are a lot of
>
> skinny, raw vegans who would disagree with that. Bananas are another cheap
>
> food.

Well, here's what one source says:

http://www.shape.com/blogs/weight-lo...-ditch-bananas

"To avoid carb overload just be sure to choose 'baby' bananas, the ones
that are about the size of long fingers, or stick with a five-inch
portion."

(I assume she means one portion per day? Or what?)

There are also a few recipes, including banana muselix and banana ginger
chocolate parfait.

And, not that this is a scientific source, in "To Kill a Mockingbird,"
Jem, who wants to join the football team, has to gain a lot of weight:

....Jem was worn out from a day's water-carrying. There were at least
twelve banana peels on the floor by his bed, surrounding an empty milk
bottle.

"Whatcha stuffin' for?" I asked.

"Coach says if I can gain twenty-five pounds by year after next I can
play [football]," he said. "This is the quickest way."

- Jem and Scout Finch, in To Kill a Mockingbird by Harper Lee, Chapter 26.



Lenona.

> I also have a great recipe at home from a newspaper for banana bread -
>
> it includes pineapple and coconut.
>

Here it is:

1 cup butter
2 cups white sugar (vary with brown sugar as you please)
4 large eggs
1 cup mashed banana
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
15-16 oz. undrained crushed pineapple
1 cup shredded coconut


Grease and flour two 9" x 5" loaf pans.

Mix in the usual way, including sifting the dry ingredients.

Bake at 350 for 70 minutes.

If you like, the loaves freeze well.


Lenona.