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 to save a fallen banana tree.....
Comments (4)in my experience, it is uncommon for bananas to be uprooted by the wind, unless the ground is very soggy. if that is not the case, then I'm in agreement with the advice you have gotten. If the ground is very wet you may want to cover with plastic close to the corm to keep any additional rain away from the roots and let it dry out before watering. Bananas don't like to be wet when they are cold. With warm weather you should see some pups. They don't grow much if temp is below 70. Fruiting bananas go from pups to fruit to dying in 18-24 months of weather above 70 degrees. Non fruiting ones have varible life cycles and some grow a lot slower. It will most likely survive....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 MoreFrozen bananas?
Comments (1)They're already mush--sort of a paste--when you defrost them. Don't think that would work for traditional banana pudding. Think it would be worth buying a couple of fresh ones, really...See Morehappyday
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12 years agocarol_in_california
12 years agolinnea56 (zone 5b Chicago)
12 years agolinnea56 (zone 5b Chicago)
12 years agoOklaMoni
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12 years agohappyday
12 years agoChi
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2 years agolinnea56 (zone 5b Chicago)
2 years agolast modified: 2 years ago
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