If you have a recipe that calls for a ripe or mushy banana (such as for bread or ice cream) and you only have partly green or very firm ones, put the entire banana in the freezer and freeze for about 8-12 hours. Then let it completely thaw. The freezing and thawing break down the cell walls in the fruit and it will be ready for your recipe. After thawed, peel and use.
Be the first to post feedback! Click here to post feedback.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
