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frozen bananas?

natalija_gardener

15 years ago

Hi!

I need your advice again:-))

I froze some babanas for future use.

Now I defrosted them for making muffins, and -oops!- they are brown and yucky!

Can I still use them? They smell o'key.

And what did I do wrong for them to become so brown?

Thanks in advance!

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Comments (7)

caliloo
15 years ago
That is normal. If you are using them for baking they are fine. Enjoy and I would love to see your banana muffin recipe.

Alexa
katefisher
15 years ago
Riper the better. I buy bags of brown bananas from a local grocery for $1.00. Then I either put them in smoothies or freeze them to use for baking. I like them that way as the flavor is more intense. You did right:)

Kate
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lpinkmountain
15 years ago
They naturally turn brown in the cold, that's just what bananas do. I freeze ripe bananas all the time, they will make good breads and muffins, the color doesn't matter. If bananas go truly "bad" they have mold on them. Ask me how I know, lol!
User
15 years ago
That's exactly what frozen bananas do, brown, slimey, yucky and perfect for baking.

They are good to go.
Chi
15 years ago
If you run frozen chunks of bananas through a food processor for a few minutes, it makes a really nice soft-service ice cream-like treat. :)
natalija_gardener
Original Author
15 years ago
Thanks to everyone for your responses. I am baking my muffins now.
Here is the recipe for you, Caliloo:

http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx?src=etaf

My additional reccomendations:
bake 15-16 min
Add 1 tsp vanilla, 1/2 tsp nutmeg, 3/4 tsp cinnamon to the batter. In the crumb mixture increase cinnamon to 1/4 tsp.
I used 1 cuo whole wheat and 1/2 cup all-purpose and it was really good!
lyfia
15 years ago
Thanks for posting this as I never thought about freezing bananas and have thrown some away as I they went bad before I had time to use them.

Funny - I use the same recipe, but don't do the crumb topping due to making it completely dairy free. I just sprinkle a little brown sugar on top.

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