I also freeze over ripe bananas...however, I peel them first. When thawed, all the juices are then simmered and reduced in a pan on the stove to intensify the flavor. (for example, if you have 1/2 cup, reduce to 1/4 cup) I read this little tip in one of Dorie Greenspans books (I think it was her). I have always avoided making banana bread due to the slight banana flavor, but this method has me knocked out!! Absolutely delicious..........

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