Nothing is dreamier than a frozen banana in a smoothie and for bakers about to embark on a banana bread or muffin, nothing is easier than having frozen bananas on hand. But the internet is full of bad advice about how exactly to freeze these lovely fruits.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. I'm dedicating this week to banana pudding.
Ideally bananas should be peeled before freezing, but the world is not an ideal place, and I have been known to lazily chuck an unpeeled banana in the freezer. I thought this meant having to wait for the thing to thaw before peeling, but it turns out there is an easy way to peel a frozen banana; you just need a knife.
If your baking recipe requires some ripe bananas and all you have is some near-green ones, a few egg yolks can save the day.
Have you ever struggled to open your banana, bending the rubbery stem this way and that like a bad actor in an infomercial as you search for that elusive snap? As it turns out, we may be opening our bananas the wrong way, as evidenced by our closest banana-eating relatives, monkeys.
If you're mixing up a fruit salad or making a big bowl of guacamole, this trick will help speed up the process.
I have a bowl full of bananas going brown at home, so once again dug through the archives for a solution. Turns out it's easy -- bananas separated at the top will ripen more slowly, because of a gas they emit called 'ethylene'.
There's obviously nothing wrong with plain hot chocolate, but if you want Bluth's Banana Stand in a mug, consider simmering the yellow peel along with your chocolaty brew.
