How ripe is too ripe.…

This topic has 8 replies, 7 voices, and was last updated 7 years, 11 months ago by Joan Simpson.

Viewing 9 posts - 1 through 9 (of 9 total)

Author

Posts
January 10, 2017 at 5:02 pm #6218
BevM
Participant
for bananas to be used in baking banana bread? The ones I use have brown speckles on the peel so they are soft and fully ripe. I just can't bring myself to use ones that have black skins and are squishy inside (almost liquid). The bread/cake tastes great so I don't plan to change. Just curious as to what anyone else might use for their banana bread.

Spread the word
January 10, 2017 at 5:18 pm #6220
BakerAunt
Participant
If the bananas seem to be approaching the time when they will get squishy, peel them, pop them in a bag, and freeze them.

I think that liquidy is too much. I like them fairly soft.
January 10, 2017 at 5:23 pm #6222
KIDPIZZA
Participant
BEV M:
Good afternoon. I agree with your assessment of the description you wrote. When I baked that recipe that is way my bananas appeared before I began my bake.

If you do not mind Bev at this point I would like to point out this tidbit regarding "the BANANAS" prep. Many recipes say to mash the bananas...WHY!!! I do not know perhaps it is a over use of one's imagination thinking banana slices will not dissolve into the concoction during the bake.
Well, I never did or do that yet I never saw a slice of banana in my teacake or mini~loaf cake that was still a slice not dissolved.
I always employed just a little banana ext & also go to the liquor store & purchase a snall bottle of BANANA LIQUOR (SP) Very little Alcohol if any in it, but it will enhance the flavor.

Anyway when I didn't bake them at BOYS HOPE years back as the volunteer chef the boys wanted to know when I was going to bring their favorite muffins in for dinners dessert.

Enjoy the day my friend.

~KIDPIZZA / CASS.
- This reply was modified 7 years, 11 months ago by KIDPIZZA.
January 10, 2017 at 5:31 pm #6224
BevM
Participant
Bakeraunt, thanks for the tip on freezing the whole banana. I have lots that I don't use and hate to waste them/throw them away.
Cass it is good to hear from you. I don't post often, but I read the posts and like to keep up with everyone from the KAF Baking Circle. Your comments and advice are always welcomed. Like you, I don't see much need for mashing the bananas excessively so I just give them a good stir with the fork and the mixer takes care of the rest. (I have never found chunks in my cake either.) The suggestion of banana liquor for added flavor sounds like one I would like to try.
January 10, 2017 at 8:18 pm #6228
Mike Nolan
Keymaster
By the time bananas turn black, I think they're too liquid for baking, but I don't mash them unless they're REALLY firm, most of the time I just make sure they're breaking up decently as I throw them in the mixer.
January 11, 2017 at 10:27 pm #6242
luvpyrpom
Participant
I usually use brown speckled bananas for my banana breads. I don't even mush them, I just break them into chunks and throw them into the mixer. They get pretty mashed that way.
January 12, 2017 at 8:43 am #6249
Joan Simpson
Participant
When I make Banana Bread I let my bananas get very ripe almost black and they make very good and moist bread.My recipe doesn't use mixer so I mash up if needed.If I ever have bananas going to waste I throw them in freezer in the skin-not peeled.When I want to make bread with them I let them thaw out tear the end open and all the goods just slide out.
January 12, 2017 at 4:07 pm #6252
Italiancook
Participant
Joan, when you thaw out the bananas and peel them, what color is the fruit? I freeze bananas out of the peel and they turn brown . . . I can't recall if they turn brown in the freezer or when thawed. So I'm curious what color the fruit itself becomes when frozen in the peel.
January 12, 2017 at 6:13 pm #6254
Joan Simpson
Participant
Once frozen when thawed they are tan not brown and you can literally squeeze them out the end of the skin.I throw them in the side tray of the door of freezer.
Author

Posts