Side note: Whenever I have bananas that become too ripe to eat I throw them directly in the freezer. Microwave in 30 second increments until the banana is soft. Microwave: Use a fork to poke several holes over the banana.(They may also leak a bit of juice) Allow them to cool before removing the peel. Oven: Put the UNpeeled bananas on a baking sheet and bake at 350 degrees until the peels become shiny and black.Brown Paper Bag: Place the fruit in a brown bag and loosely close the top.*These times are based off of using bananas that are just a little green. I have some tricks you can use to make this bread much sooner than 4 days. Generally bananas on the counter take 4+ days to ripen to the point they’re good for bread making. It is great to have on hand for a quick snack or when company drops by. Double the recipe so you have extra for the freezer. You can also freeze this bread for 2-3 months. Storage : To store, wrap the bisquick banana bread tightly and store at room temperature up to 4 days, or store in the refrigerator for up to 10 days. ![]() Drizzle with maple syrup or top with whipped cream. Dip bread slices in an egg mixture, then cook in skillet 2 to 3 minutes on each side or until golden brown. Whisk 4 eggs and 1 cup milk in a shallow dish.
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