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

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.

"Polly Esther" > wrote in message
...
> 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 don't understand why you would want to do that. Why not just bake it and
freeze it?

"Julie Bove" <>
> I don't understand why you would want to do that. Why not just bake it
> and freeze it?
>I've got the part about bake. Know how to freeze. It's after that where
>special technique comes in. I was wondering if baking it until pretty much
>done and after thawing, maybe covering it with foil with a dome spritzed
>with water on the foil would produce a 'just baked' bread. Polly

"Polly Esther" > wrote in message
...
>
> "Julie Bove" <>
>> I don't understand why you would want to do that. Why not just bake it
>> and freeze it?
>>I've got the part about bake. Know how to freeze. It's after that where
>>special technique comes in. I was wondering if baking it until pretty
>>much done and after thawing, maybe covering it with foil with a dome
>>spritzed with water on the foil would produce a 'just baked' bread. Polly

But I am just wondering *why* you would want to do this? I do know of par
baked breads. Some come shelf stable and in a specially sealed package and
some are frozen. But all are yeast breads. Just can't see why you would
want to do this with a quick bread.

Another thought would be freezing the batter. I can't say for sure that
this will work. But my daughter's school sold frozen cookie dough and
muffins in foil pans. I didn't buy any because we don't eat that stuff.
But it must work.

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.

And if I start to get too many bananas I reduce a 1/2 dozen to the
volume of 2 and make a *really* banana-y loaf or two.
Bob T posted the link for a 6-banana bread last year
http://www.americastestkitchen.com/r...hp?docid=25349

Jim

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

Freeze the bananas.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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.

On Sat, 08 Dec 2012 11:00:40 -0500, Brooklyn1 <Gravesend1> wrote:

snip
>
>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.

I love eating the frozen bananas. You're right, they are something
special.
Janet US

I needed to take the quickest way out so I looked for the best way to freeze
bananas. Nice blog lady suggested: mash them, put open sandwich size zip bag
inside measuring cup and spoon in bananas. Put all filled bags in bigger
freezer grade zip. How cool is that? Didn't even have to wash the measuring
cup. No time to wander around her pages but I did stay for freezing
buttermilk. Seems like I buy a quart for a recipe, use one cup and let the
rest spoil. Now I know to freeze the leftover. So soon old, so late smart.
Polly

On Sat, 8 Dec 2012 14:50:33 -0600, "Polly Esther"
> wrote:

>I needed to take the quickest way out so I looked for the best way to freeze
>bananas. Nice blog lady suggested: mash them, put open sandwich size zip bag
>inside measuring cup and spoon in bananas. Put all filled bags in bigger
>freezer grade zip. How cool is that? Didn't even have to wash the measuring
>cup. No time to wander around her pages but I did stay for freezing
>buttermilk. Seems like I buy a quart for a recipe, use one cup and let the
>rest spoil. Now I know to freeze the leftover. So soon old, so late smart.
>Polly

Freeze in usable portions, so you can take out a bag or jar or
whatever and only thaw what you need.

Bananas can be stored in the refrigerator or frozen whole in the
skins. Wrap in newspaper and put in a heavy duty plastic bag. I
need to start doing this since I either have too many or too few for
what I want to do.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Janet Bostwick wrote:
>Brooklyn1 wrote:
>
>>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.
>
>I love eating the frozen bananas.
>You're right, they are something special.

What's special is my watching you eat one.

In article >,
"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

Your idea is pretty grim, I think. Why do you not want to simply bake
and freeze the loaves? Wrap them well and they'll be fine. And if you
wrapped them well and refrigerated them, they'll be fine, too. Half
baked? Seems like a half-baked idea. Stick with baked and frozen.

--
Barb,
http://www.barbschaller.com, as of August 20, 2012

On Sun, 09 Dec 2012 17:07:22 -0600, Melba's Jammin'
> wrote:

>In article >,
> "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
>
>Your idea is pretty grim, I think. Why do you not want to simply bake
>and freeze the loaves? Wrap them well and they'll be fine. And if you
>wrapped them well and refrigerated them, they'll be fine, too. Half
>baked? Seems like a half-baked idea. Stick with baked and frozen.

'Zactly, the raw section in the center would not rebake properly, the
best to hope for is a hard center plug, plus by the time that occurs
the exterior would burn.