Comments on: How to Freeze & Thaw Bananas for Baking

By: Leslie

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

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?

By: Michelle Pauzé

Michelle Pauzé — Thu, 01 Aug 2024 00:37:29 +0000

I’ve been just placing the bananas straight from the counter, right to the freezer. Ooops! Was never taught or told otherwise. Thank you for explaining about the brown water from the thawed bananas. It totally makes sense now why my banana bread was so dense. Ahhhh!