On Fri, 7 Dec 2012 21:48:01 -0600, "Polly Esther"
> wrote:

>We'll be having 'open house' Christmas Day. We don't invite anyone, it just
>seems to happen that the survivors appear here. I have vast quantities of
>ripe bananas and it crosses my mind that I could bake and freeze banana nut
>bread. I'm thinking I could bake it 'not quite', cool and freeze it. Then,
>thaw and finish baking. It also crosses my mind that I could wind up with a
>dried out or soggy mess. Any special techniques in producing a thawed/baked
>bread that is really good? Polly

I wouldn't partially bake any quick bread, fully bake and then freeze,
it'll be fine. In fact I like all baked goods well baked with a nice
thick crust, what I call "high brown". My mother used to bake banana
nut bread (date nut bread too) in empty one pound coffee cans. When
done open the bottom end and push the loaf out with the lid, lovely
round slices mounded with vanilla ice cream.