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Yesterday, I finally had enough.
And I processed all of the bananas that I had sitting in the freezer, then made cake.
I tend to take bananas that I know we won't eat because they're too ripe and just chuck them in. And I keep doing that. Which is fine, but if you don't do anything, they go...weird. I expect them to darken to almost black. That's fine. What I never expect is them to get freezer burned in the peel. It gets to the point where they are misshaped and lumpy and half the width they were when I put them in there.
For reference, it takes quite a while for that to happen. Like MONTHS AND MONTHS.
And guess who has two thumbs and hasn't processed any bananas in the freezer for months and months? *points thumbs at self* This one right here.
Simultaneous ugh and ew. At least I have no more frozen bananas going weird in my freezer. Now I have two loaf cakes.
I had so much processed (and by processed, I mean thawed and mashed/pureed to within an inch of its life) banana that there was enough for a triple batch of cake. I also have baggies of sour milk, also in the freezer (yes, when I have an entire bag go bad, I save it by portioning it out and freezing it - really great in pancakes), so I made cake. Three loaves of banana cake, one for eating and two for freezing.
I got a taste of the puree once I was well into cake making and recoiled. It was bitter and acrid and very much unpleasant. Freezer burned bananas taste gross, yo. Unpalatable. I've been adding cinnamon to my banana cakes, even though it's not part of the original recipe, and that seems to be the saving grace; the batter tasted as I expected it to and the end result is the cake that I grew up with.
Cinnamon. Who knew?
And I'm also happy to report that they all baked up LIKE THEY SHOULD HAVE. No more of these 'random results' that I was getting before. An $8 oven thermometer was just the thing to save me so much grief and throwing out of what-should-have-been-baked baked goods.
And I processed all of the bananas that I had sitting in the freezer, then made cake.
I tend to take bananas that I know we won't eat because they're too ripe and just chuck them in. And I keep doing that. Which is fine, but if you don't do anything, they go...weird. I expect them to darken to almost black. That's fine. What I never expect is them to get freezer burned in the peel. It gets to the point where they are misshaped and lumpy and half the width they were when I put them in there.
For reference, it takes quite a while for that to happen. Like MONTHS AND MONTHS.
And guess who has two thumbs and hasn't processed any bananas in the freezer for months and months? *points thumbs at self* This one right here.
Simultaneous ugh and ew. At least I have no more frozen bananas going weird in my freezer. Now I have two loaf cakes.
I had so much processed (and by processed, I mean thawed and mashed/pureed to within an inch of its life) banana that there was enough for a triple batch of cake. I also have baggies of sour milk, also in the freezer (yes, when I have an entire bag go bad, I save it by portioning it out and freezing it - really great in pancakes), so I made cake. Three loaves of banana cake, one for eating and two for freezing.
I got a taste of the puree once I was well into cake making and recoiled. It was bitter and acrid and very much unpleasant. Freezer burned bananas taste gross, yo. Unpalatable. I've been adding cinnamon to my banana cakes, even though it's not part of the original recipe, and that seems to be the saving grace; the batter tasted as I expected it to and the end result is the cake that I grew up with.
Cinnamon. Who knew?
And I'm also happy to report that they all baked up LIKE THEY SHOULD HAVE. No more of these 'random results' that I was getting before. An $8 oven thermometer was just the thing to save me so much grief and throwing out of what-should-have-been-baked baked goods.
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