Help - Properly Blackening Bananas?
#349836 - 09/09/09 06:59 PM
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jonoma
Reged: 01/28/08
Posts: 30
Loc: Michigan
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I LOVE Heather's recipe for Brown Sugar Banana bread and have made it often. At times, if the bananas are speckled, the bread ends up with chunks of bananas. Yet if I wait for the bananas to blacken, as recommended in the recipe, they either develop mold or fruit flies.
I've lost 3 batches of bananas in a row now (about a dozen each time!) and after throwing out another batch tonight, I'm at the end of my rope. Maybe it's just the humidity, but I'm sick of wasting bananas - and I'd REALLY like to be able to bake some bread.
Internet searches have led me nowhere. How do YOU blacken your bananas for baking??!?
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I have the same problem. Suggestions?
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You can sometimes find blackened bananas in groceries stores. If they get too mushy to sell as normal they sell them as baking bananas.
For the banana bread I usually just wait until the bananas have a few black spots and use them. It seems to work out well.
-------------------- Stable IBS D
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If your bananas are not quite as ripe as you'd like, try mashing them up and letting them sit for 1/2 hour to an hour. They get nice and mushy and work very well in my traditional banana bread, so should be fine in an IBS modified recipe.
-------------------- Stable IBD, probably triggered by antibiotics for diverticulitis in mid-2009. Tremendous improvement following 100-day hypnosis program, completed 7/10.
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24-HOUR RIPENING
Place yellow bananas in a paper bag with an apple. Should be ripe in 24 hours, because of the ethylene gas released by the apple.
QUICK METHOD
Place yellow bananas on a baking sheet in the oven at 300°F/149°C for about 15 minutes and they should ripen nicely.
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IBS-A: Gas, Bloating, Occasional Reflux, Panic Attacks
When the bathroom is rockin' don't bother knockin'!
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