Muddle wrote:

> "though it didn't taste strongly of banana" Freeze your bananas before
> baking with them. The result is an over ripe banana which has more flavor
> and is not rotten. The outer skin turns black when frozen.


Hmm. Interesting idea. How do I thaw the bananas for baking?
Microwave? Leave overnight in the fridge? I'd been thinking that some
sort of banana oil extract was in order. Then I realized that all I
wanted was a good cake, and I got that. No one needed to know it was
supposed to taste of banana.


--Lia