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Vent: tried to make banana bread from 3 sad frozen bananas and got a brick
So last Tuesday I was cleaning out the freezer and found 3 bananas that had been in there since maybe June, totally black and mushy. My wife said just toss them but I figured hey, free banana bread, right? I let them thaw on the counter for like 4 hours and they turned into this weird brown liquid in the peel. I mashed them up and threw them in my usual recipe but the batter looked way too wet so I added an extra half cup of flour without thinking. Baked it at 350 for 55 minutes and when I pulled it out the toothpick came out clean but the thing was dense as a hockey puck. My son tried a slice and literally said 'dad this tastes like a tire.' What I figured out after is that frozen bananas release a ton of water when they thaw, way more than ripe ones on the counter, so you gotta drain them or cut the liquid in the recipe. Next time I'm gonna thaw them in a strainer over a bowl and save the juice for smoothies. Anybody else run into this with frozen fruit or is it just a banana thing?
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ben20612d ago
The strainer trick works great for bananas but you can take it further with other frozen fruit too. I do the same thing with frozen berries before they go in muffins, thaw them in a colander and the juice that drips out goes straight into my oatmeal or yogurt the next morning. The key thing is weighing the drained fruit and adding back some of that liquid on purpose instead of guessing, because dumping it all out makes the batter too dry and keeping it all makes it soup. I keep a little note on my fridge with how much liquid each fruit gives off so I don't have to think about it twice. Blueberries are the sneaky ones, they look harmless when frozen but thaw into a puddle just like your bananas did. Peaches too, those things are basically water balloons once they defrost.
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