Are frozen bananas good for baking.

Frozen bananas aren't a compromise for baking. In many recipes they're the better choice. Here's why, and how to use them.

01The short answer: yes

Frozen bananas are excellent for banana bread, muffins, cakes and pancakes. Baking recipes call for very ripe, mashed banana, and that's exactly what a thawed frozen banana gives you.

02Why they work so well

They're already very ripe. As bananas ripen, their starch converts to sugar, which is why spotty bananas taste sweeter and are best for baking. Freezing them at that stage holds that sweetness until you need it.

They mash effortlessly. Ice crystals break down the fruit's structure during freezing, so thawed bananas collapse into a smooth purée with a fork.

They add moisture. The softened fruit and its juices help keep baked goods moist and tender.

03How to thaw them

In the fridge: overnight in a covered bowl. On the bench: one to two hours in a bowl. Quick method: seal them in a zip-lock bag and sit it in a bowl of cool water for 15–30 minutes. If you froze them in their skins, thaw first and then squeeze the banana out. The skins will be black, which is normal.

04Keep the liquid?

Thawed bananas release a fair amount of liquid, and it's full of banana flavour. For most banana bread and muffin recipes, include it. If your batter looks noticeably wetter than usual, pour off a little, or add an extra tablespoon of flour.

05Measure after thawing

Bananas vary in size, so measure the mashed banana (including liquid) rather than counting fruit. Most banana bread recipes use about 1 to 1½ cups of mashed banana per loaf.

06Mistakes to avoid

Don't add frozen chunks straight into batter, because they'll cool the mixture and bake unevenly. Don't use bananas that were frozen green, as they won't have the sweetness. And don't worry about the brown colour; it disappears in the bake.

Ready to bake? Try our three tasty things to make with frozen bananas.