I know I've kept some bananas in the freezer for a couple of months at least and have never had an off taste. i just thaw them and yep, drain off all the liquid.

Teresa

I made some banana bread with frozen bananas that were at least six months old......I drained them and added a little pumpkin puree. The quick bread came out really tasty.

Could somebody post or link to a good recipe for banana bread? I have some bananas and pumpkin puree, and want to dry it.

I mean I want to try it, not dry it.

I am almost embarrassed to say I use the Bisquick recipe....and I add just a little sour cream.

Pumpkin puree! My gosh, so do I. I have never baked with it, but I kept reading here how people cooked up their pumpkins and made it and froze it, so I did too. At least that I know is less than two months old. :)

Wow! Thanks, Grainlady! Maybe this is the reason why the banana bread recipes I have tried so far have been too heavy. I want to try the Cook's Illustrated one that there was a thread on recently.

I don't have a vacuum sealer, so my frozen bananas would not have extreme longevity. I think I will just defrost some and taste them before mashing. If they are "off" I should be able to tell, I should think.

BTW, thanks to everyone for not coming down on me for my freezer amnesia. I was half afraid to post this question in the first place.

Here is a link that might be useful: recent thread on banana bread

Oh, this is my fav. banana bread recipe... and yes, I use frozen bananas... and I don't worry about how long they were frozen, as long as no freezer burn is visible. :)

Banana Bread

2 c sugar
1/2 c shortening

2 eggs
3 c flour
1 pinch salt

1/2 c buttermilk
1 to 1 1/2 t baking soda

3 to 4 ripe bananas mashed
1/2 c nuts (optional)

Cream sugar and shortening, add eggs, flour, salt, buttermilk (mix the buttermilk and baking soda together) mix and finally bananas and nuts. Pour in to greased bread pans.
Bake at 350 degree for about an 1 hour, or so, top should be split.

I don't bag them, either, and have never had a bad result. I suspect I've used bananas at least a year old over the years, because I've found them buried under other things that age.

Which reminds me: When she was in grade school, my dtr had a friend whose mother peeled her bananas and wrapped them in plastic wrap for her school lunches! I can't think of much that is sillier than that!

Thanks for the recipes, I'm going to try this next week!

This isn't related to banana bread, but a fun thing to do with frozen bananas is whirl them in a food processor for a few minutes. It makes an "ice cream" that is remarkably similar to vanilla soft serve. It's soft and creamy. I add vanilla and sometimes pumpkin pie spice, peanut butter or chocolate chips for a guilt-free dessert.

Yes i thawed my bananas in the fridge &there is liquid in the bag do i keep it or toss it?

Also how many days do you think the thawed bananas can be left in the ziplock in the fridge before baking into bread?

HU, drain them. I've tried them both ways and the extra liquid is not good in the recipe. I let them thaw in a strainer set over a bowl. They produce SO much liquid, not sure why. Yet when you bake with the thawed, drained bananas, consistency of the bread is pretty much the same as when you bake with fresh overripe bananas.

I drink the liquid, it's delicious.

With regard to how long, I don't know. I'd sniff them. Given enough time, I think they might ferment.