Comments on: How to Freeze & Thaw Bananas for Baking

By: Shannon

Shannon — Sun, 06 Oct 2024 23:13:31 +0000

In reply to Michelle Pauzé. SAME! I would just toss the banana in the freezer as is, no bsg, no container....and when using. I would just peel the banana and dump it in, juice and all. Now we know! Lol.

By: Leslie

Leslie — Sat, 31 Aug 2024 15:59:36 +0000

In reply to Ty Miller.

Another thought to consider, what size loaf pans are you using? My recipe that I use calls for large loaf pans (9×5). Perhaps try small loaf pans (8×4)? If your baking soda is older, try adding an extra 1/2-1 teaspoon…

By: Rose

Rose — Sun, 18 Aug 2024 01:25:32 +0000

Sally
I freeze my bananas in the peel,bake them for about 30-40 minutes, let them cool,scrape them out of the peel then put in my banana bread batter. Yummy. More banana taste

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sat, 17 Aug 2024 15:16:49 +0000

In reply to Ty Miller. Hi Ty, If your banana bread did not rise, your baking soda could be old – we would try again with fresh!

By: Ty Miller

Ty Miller — Sat, 17 Aug 2024 15:02:18 +0000

Why doesn’t my banana bread rise? My recipes call for two loaf pans, maybe I should just use one? Otherwise I always have “bread” that is about 2 inches high.

By: Libby B

Libby B — Sat, 10 Aug 2024 03:45:32 +0000

This was so helpful! The very information I needed, and I appreciate the tip for the run off.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 08 Aug 2024 01:26:12 +0000

In reply to Jessica. Hi Jessica, a colander or sieve work well!

By: Jessica

Jessica — Thu, 08 Aug 2024 00:54:51 +0000

Hi! What do I use to strain the thawed bananas?