On Sunday, October 19, 2014 10:13:31 AM UTC-10, wrote:
> On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
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> > The answer to your question is that you cannot let it ripen nearly enough.
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> Not true. While I like to freeze near-rotten bananas for smoothies later on,
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> one should always give them a taste test before mixing or freezing, since
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> one of them MAY have gone sour, and you don't want that. (This only applies
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> to those that are at least partially liquid.)
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My point is that you can get an intense banana flavor in banana bread by letting the bananas rot beyond recognition. Most people are not willing to go that far.

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> Favorite smoothie recipe (careful, don't get addicted - bananas are
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> fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
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> Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
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> I also have a great recipe at home from a newspaper for banana bread -
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> it includes pineapple and coconut.
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> Lenona.