How long can you keep saved frozen bananas for banana bread?
linnea56 (zone 5b Chicago)
12 years ago
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teresa_nc7
12 years agocarol_in_california
12 years agoRelated Discussions
Brazilian Banana Plants II, How Do You Like These Bananas????
Comments (8)Gabe15, What?? Is Aaron's aka TyTy?? I hope not!! On the bamboo forum, of which I am a regular poster, there is a constant on-going show of dislike for TyTy. I guess the feeling is the same everywhere. The Orinoco that I received was just a mushy mass of rotting tissue that really stunk. I planted it anyway, and after most of the Summer went by, I decided to plant something else in it's place, when I noticed that a tiny tiny little banana tree was trying to grow. With a lot of care, it finally became a healthy large banana plant. In my defense, I must say that if you noticed in my earlier posts, I did not recommend them, just stated where I purchased the bananas from, and no, I have not ordered from them since. I'm looking for a Saba, but will order from another nursery. WHEW!!!! Kt...See MoreHow long to keep frozen fruit & Veg.?
Comments (2)If it has frost in the bags, then there are several issues. 1. A self-frosting freezer is much harder on food storage and the life of whatever you freeze is shorter. 2. The packaging isn't sufficiently airtight. As far as the food is concerned, it's totally up to you whether it's salvageable or not. In most cases when it's severely frosted and/or freezer-burned it's lost nutrition, texture and taste. But sometimes foods can be used or "disguised" if you want to give it a try. For example, blueberries in smoothies, winter squash in breads or soups, zucchini and cabbage in soups. There are no food safety issues so you get to assess the palatibility. Carol...See MoreFor you Banana Bread lovers - and others
Comments (11)Two of my favorite quick breads ... butternut squash and lemon herb. Butternut Squash Bread 1 (2-pound) butternut squash 1/2 cup butter, softened 1 1/2 cups sugar 2 large/jumbo eggs 2 cups unbleached all-purpose flour 1 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon ginger 1/2 cup pecans, chopped Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses. Beat butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition. Combine flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured (or sugared) 9x5x3 inch loafpan and bake at 350° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 small loaf pans for 50 minutes/mini loaf pans 40 minutes.) Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack. ~adapted from Southern Living _________________________________________________________ Lemon Herb Tea Bread 3/4 cup milk 1 tablespoon chopped fresh lemon balm 1 tablespoon chopped fresh lemon thyme 1/2 cup butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon grated lemon rind Lemon Glaze Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes until cool. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and sugared or floured 9-x5-x3-inch loafpan. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Drizzle Lemon Glaze over bread. LEMON GLAZE: Combine 1/2 cup sifted powdered sugar and 1 tablespoon lemon juice in a small bowl; stir until smooth. Note: I make this recipe using 3 mini loaf pans. Bake for 48-50 minutes. You can also substitute lemon balm for the lemon thyme....See MoreBananas - ideas besides bread or muffins.
Comments (26)Hi there! I just came across this cooking forum as I'm usually spending free time browsing the gardening forums. Anyway I seen you are looking for somthing to do your old bananas and thought you might like to try this one. Kids and DH like it just as much or even better than my Pumpkin Roll. Banana Roll: 3 eggs 1 tsp. baking soda 1 tsp. vanilla 3/4 cup flour 2/3 cup mashed bananas 1 tsp. banana flavoring mix all ingredients together until well blended Filling: 8 oz. cream cheese softened 1 cup powdered sugar 3/4 tsp. vanilla 2 tbls. butter beat together until fluffy Spray jelly roll pan with cooking spray and cover with a sheet of parchment paper leaving enough of an edge to grasp. Pour batter into pan and spread out evenly to all sides. At this point you may sprinkle with finely chopped nuts, totally optional. Bake @ 375 for 15 min. Remove from oven and turn upside down on a clean kitchen toewl dusted with powdered sugar. Carefully remove paper and roll up lengthwise. Let set until cool to the touch. When cake is cool, unroll and remove towel. Spread filling to the edges and reroll. Wrap in more parchment paper and then aluminum foil and chill overnight. Cut cake into desired size slices to serve....See Morehappyday
12 years agohappyday
12 years agocarol_in_california
12 years agolinnea56 (zone 5b Chicago)
12 years agolinnea56 (zone 5b Chicago)
12 years agoOklaMoni
12 years agosheesh
12 years agohappyday
12 years agoChi
12 years agoHU-342368441
2 years agolinnea56 (zone 5b Chicago)
2 years agolast modified: 2 years ago
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