On Sat, 08 Dec 2012 07:14:06 -0500, Jim Elbrecht >
wrote:

>On Fri, 07 Dec 2012 21:50:52 -0700, Christine Dabney
> wrote:
>
>>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
>>
>>They freeze really well, and thaw just as well. I would go ahead and
>>fully bake them.
>
>+1 on that. I'll also add that if you didn't have use for
>banana bread in your future- bananas continue to sweeten in the
>freezer. They turn into a soupy mess when thawed-- so I put them in
>2-banana baggies.

I freeze bananas all the time when I see I've bought too many and they
are becoming too ripe before I can eat them (peel and wrap in waxed
paper), a year later they are perfect... I usually eat them still
frozen, like a banana fudgsicle or use them in smoothies, but still
fine for baking/cooking defrosted too... I've never had one turn
soupy.