One standard way of defrosting banana bread is to leave it in the refrigerator overnight. However, the texture may become somewhat soggy. The banana bread may need to get toasted to regain a pleasant texture. An even better alternative would be to use the defrosted banana bread in a French toast, trifle, or bread pudding recipe.

i think we can use it

nobody really knows probaly a person with spare time and lots of bananas....... is so yummy

If you were to search in the internet then there is usually a very good recipe on the BBC good food website. Here is the link: http://www.bbcgoodfood.com/recipes/7380/banana-cake

yes yeast does make a banana mold faster idk why but i tested it and it does mold faster <3ciewa harris

No, you would be better off replacing it with flour. Corn starch isn't really a leavening agent (like baking powder); it is more of a thickening agent that binds things together.

If you want to. Depends on if you like butter in banana bread or not. (I've tried it, it's not bad in my opinion.

Ya i tried it before it just is really really brown and smushy.

# 2 1/2 cups Quick-Bread Dry Mix (see Note) # 1/4 teaspoon ground nutmeg # 2 large eggs # 1 cup nonfat buttermilk (see Tips) # 2/3 cup brown sugar # 2 tablespoons butter, melted # 2 tablespoons canola oil # 1 teaspoon vanilla extract # 2 cups diced bananas # 1/2 cup chopped toasted walnuts (see Tips), plus more for topping if desired # 1/2 cup mini chocolate chips Per Serving * Calories: 298 kcal * Carbohydrates: 39 g * Dietary Fiber: 2 g * Fat: 14 g * Protein: 5 g * Sugars: 21 g

# Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see Pan Options) with cooking spray. # Prepare Quick-Bread Dry Mix, adding nutmeg to it. # Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined. # Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add banana, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired. # Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes. Yield: 12 servings

Nothing makes your kitchen smell better than banana bread in the oven. == Pan Options Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan) Note The recipe for Quick-Bread Dry Mix, listed here as an ingredient, can be found on this site. Tips No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Banana bread tends to have a yellow tint from the yellow pigments in the bananas used to make the bread. Also, if an egg was added to the batter, the yellow from the egg yolk can also contribute to the bread's final color.

It will become watery because of the salt or sugar you put on it....

Well, I suppose they could technically. They'd probably enjoy it as well. But you may not want to feed that to your hampster. All of the empty calories won't be so good for your little friend.

A good recipe for banana nut bread can be found on the Simply Recipes website. This recipe uses bananas, butter, sugar, vanilla, eggs, baking soda, flour and salt. Walnuts can be added to this basic recipe.

Wrap your banana bread in cling wrap to keep it moist. Store it in the refrigerator or a cool place. A warm place will dry the bread out.

Well banana bread is a quick bread, that means it is leavened (raised) with chemicals (baking soda) rather than by fermentation (yeast.)

You will need some form of leavening to make banana bread. There are many kinds of baking powders with different ingredients. I prefer a non-aluminum powder because I think that the aluminum ones tend to make baked goods taste "off" after a day or two. You can also use baking soda. If the recipe calls for powder and you are using soda you will want to make your own powder. There are a few different recipes, but they will all be "single action" meaning that you need twice as much because they won't get a heat boost from the oven like the commercial double actions. I use this recipe: 1 part soda + 2 parts cream of tartar + 2 parts corn starch. (Although I usually omit the corn starch and use 3/5 as much as is called for.)

You could certainly make a bread or bread product that contains banana but is not leavened (or one that is yeast leavened.) I don't know any recipes but maybe a quick internet search or some experimenting would do the trick.

Add a small amount of milk, perhaps 2 Tbs at a time, until it is proper consistency.

Note: batter for banana bread is typically quite thick, so do not expect it to be as thin as cake batter.

The banana bread we are familiar with was probably first made in America in the 18th century. See the related link below for more specific information.

It was originated in southeast Asia, most likely Malaysia. But it is also thought that the Greeks could have made it as early as 46 AD.

A number of factors could cause banana bread to fall, but the most likely is uneven heat in the oven. Use a baking thermometer to determine whether the oven is holding an even temperature for at least an hour. Other problems could be forgetting or inaccurate measuring of baking powder/baking soda, or failure to use buttermilk, lemon juice, or other acid if called for.

You did not follow the recipe correctly.

The baking powder has passed its expiration date.

It depends on the type of Banana, the geographical location of where it's being kept, and how it's being kept. If you hang it, it will ripen (and rot) faster. Refrigeration keeps them better, as does storing them in airtight containers.
7-28 days http://www.completeproduce.com/html/shelflife.html

The ingredients for a great banana bread recipe are; 1/2 cup butter, 1 cup sugar, 2 eggs, beaten, 4 finely crushed bananas, 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon vanilla.

If there is no mold on the banana inside fruit, it should be okay.

Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause the bread to rise.