Bananabread crisis!
#21905 - 09/29/03 02:49 AM
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Fia
Reged: 07/21/03
Posts: 56
Loc: Sweden
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I've become a bananabread addict and now I have bananaproblems! When I buy bananas I leve them in the fruitbasket in my kitchen and wait for them to get ripe and black. Lately the bananas have become more rotten than ripe before they got black and some go mouldy. And now the bananaflies have taken over my kitchen. Kan I keep the bananas in the fridge or does that keep them from getting ripe the way they need to be for baking bananabreads?
Any tips?
Fia
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Hi Fia,
I don't wait for my bananas to get all black. When half of the skin is black than I bake with the bananas. I still get a good banana flavor. If you like a strong banana flavor try using banana extract instead of vanilla extract.
Hope this helps. 
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Hi Fia!
You may also wish to post this in the recipe exchange - you may get more responses.
But I don't let my bananas get incredibly black either. And I have learnt that if you put them in the fridge for a few days and then put them on your counter they will turn dark sooner. But yah - I just wait until they turn just a little brown and soft and I smash 'em up.
I can't taste a difference either.
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Lana_Marie
Proud Mommy to Bentley Taylor
Born May 12, 2004 9lbs, 3oz
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I know that if you store many fruits, including bananas, in a paper bag, they will ripen quicker.
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I have found that some grocery stores sell rotten bananas in paperbags especially for banana bread. That way you don't have to wait for it to rotten!
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- Jennifer
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Not mine, I asked and the guy looked at me as if I was insane. I guess not many people in sweden make bananabread.
Thanks for the help, all of you!
Fia
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