Hey all,

I was making a smoothie for breakfast this morning, and was confused briefly as to where my frozen bananas went when I realized, whoops, I placed them in the fridge and not the freezer last I used them.

I’ve since put them back in the freezer, which I hope is foodsafe, but I was curious if I would be able to use them for banana bread if I ever make this mistake again. Based on smell and appearance, they seemed as though they’d be perfect for it, but figured I’d ask in case something differed based on water content of thawed frozen bananas, or if they lose certain qualities important for banana bread once frozen and thawed.

Thanks in advance!

  • BearOfaTime@lemm.ee
    0·
    11 days ago

    Yes, you can.

    You can use frozen fruit in a lot of stuff. Just watch out for recipes where the wet nature of frozen fruit will be a problem.

  • xmunk@sh.itjust.works
    0·
    11 days ago

    Using frozen overripe bananas is practically traditional for making banana bread - but if you allowed fully frozen food to thaw and then refroze it it may not be safe to eat.

  • czardestructo@lemmy.world
    0·
    10 days ago

    We let our bananas get ripe until they’re about to liquify and toss them whole in the freezer. When we have enough we take the black turds out and thaw them in a bowl. When thawed cut the tip open and squeeze out the condensed banana goodness like toothpaste. It’s gross but it makes next level banana bread. Use Joanne Chang’s recipe, its the best.

    https://www.foodnetwork.com/recipes/flours-famous-banana-bread-recipe-2015076