HOME > Chowhound > Home Cooking >

Discussion

Uses of frozen bananas?

  • 15
  • Share

I haven't been able to find a good banana bread recipe. Most of the ones I see are either too bland, too dry, or too sticky to really work for me.

If someone could share a good banana bread recipe, or give me other possible uses for frozen bananas (I have about 15 frozen medium-size ones) that would be great!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Frozen Bananas, O-M-G!
    What memories ......Summers on Balboa Island, CA......Frozen bananas on a stick, dipped in chocolate and rolled in nuts. Doesn't get much better than that.

    1. Don't forget to put the stick in with the peel on the banana. One tip I saw on some show that featured this.

      We use frozen fresh fruit for smoothies and protein drinks around here. You can also bake desserts with frozen bananas where color is not an issue.

      1. I usually use mushy overripe bananas for banana milk, but I think frozen ones would work too--I'd probably up the flavorings and use less ice in the glass to compensate for the state of the bananas, but otherwise I'd think the same recipe would work that I posted here:

        http://www.chowhound.com/topics/show/...

        1. There used to be an ice cream parlor in the West Portal neighborhood of SF whose specialty was the "fudge monkey" heh...It was a banana on a stick dipped in melted chocolate, then chopped peanuts and frozen.

          1. You can also just purée them (still frozen) with a little yogurt - really just a spoonful or two - and whatever flavouring you want. Makes a nice banana frozen yogurt/sorbet.

            1. Have you tried Alton Brown's recipe for banana ice cream? It's fantastic and easy to make. You'll find it on the FoodNetwork website. I add nuts and ribbons of fudge sauce and caramel sauce as I transfer layers to a freezer storage container for total decadence.

              Nicole Wesson also has a recipe for a banana buttermilk ice cream or sorbet on her website at bakingsheet.blogspot.com It's also excellent and it's a lower fat alternative.

              1. It's been a while since I baked a banana bread, but I am pretty sure this is the one. I remember that the recipe was from All Recipes, that it had a cup of sour cream in it, that it had a gazillion favorable reviews and that suggestions included dusting loaf pans with a mixture of sugar and cinnamon. Here ya go:
                http://bread.allrecipes.com/az/CathyB...

                1. here is my no-fail, always a winner banana bread.. plus it is lower fat since you use eggwhites only. I have a few freezer bags of bananas ready to go. I tend to make several loafs at a time, and then freeze them.

                  1 1/2 c flour
                  1 1/4 t baking powder
                  1/2 t baking soda
                  1 1/2 T cinnamon
                  dash of nutmeg
                  1/8 t salt
                  2 slightly beaten egg whites
                  1 1/4 c mashed bananas
                  3/4 c sugar
                  1/4 c oil
                  1 1/5 T vanilla
                  nonstick cooking spray.

                  mix together flour, poser, soda, cinnamon, nutmet and salt. In larger bowl mix bananas, egg whites, sugar, oil and vanilla. Stir in four mixture until moistened. Spray 8x4x2 loaf pan. Bake at 350 for 45 minutes. Cool bread 10 minutes in pan, then remove. makes 1 loaf

                  ** even better if throw in chocolate chips

                  1. there are two different but both excellent recipes for banana bread in the Beard on Bread book, if you can find a copy.

                    Here is one of them:
                    http://forum.epicurean.com/webbbs/web...

                    1. Thanks guys, I really appreciate all the ideas. Oddly enough I have never had a chocolate-dipped banana on a stick. Sounds good!

                      1. Banana chocolate chip muffins! It's shameful how I put these away when they're warm & the chocolate is all melty. They're not nearly as good the next day, or at least, that's what I tell myself...

                        1 1/2c. flour
                        2/3 c. sugar
                        1 1/2 tsp. baking powder
                        1/4 tsp. salt
                        1 c. mashed bananas (about 2 lrg bananas)
                        1 egg
                        1/2 c. unsalted butter, melted
                        1/4 c. milk
                        3/4 c. semisweet chocolate chips

                        Mix dry ingredients. In a separate bowl, combine mashed bananas, egg, melted butter, and milk. Stir banana mixture into dry ingredients- do not over mix. Stir in chocolate chips. Divide into 12 prepared muffin cups and bake in a preheated 350 degree oven. Bake approx. 32 min, or until tops are golden and tester comes out with no crumbs.

                        1. I always use ripe, frozen bananas in yogart smoothies...it makes the smoothie really thick and cold. It's also very filling so when you're on the run and you don't have time to cook, you can whip up a smoothie and go on our way.

                          2 Replies
                          1. re: acme

                            i used to work at a smoothie chain and that's what we did too. but the bananas have to be really ripe, otherwise they won't be creamy.

                            1. re: piccola

                              Well that's why I put the bananas in the freezer in the first place - they were really ripe, and I wasn't going to be able to eat them before they turned into a pile of brown goo.

                              Will definitely try the smoothie idea. Thanks!

                          2. I think it was from a Natalie Dupree cookbook...

                            (We call it) Bananas Royale:

                            Cut a frozen (over-ripe) banana into 3/4" slices and place in a single layer in a bowl. Drizzle cream (or half & half) over slowly (will freeze), then sprinkle with cinnamon sugar.