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Bananas! Green, Yellow, or Black ?
- Thread starter 1tank1
- Start date
Actually allergic ???
I'm struggling to understand how that's even possible bro.
Looking at it from a science viewpoint, you would be more likely to be allergic to a ripe/speckled banana than a green or yellow one coz all the nutritional and vitamin/mineral content is amplified when the fruit is ripe.
Well I say allergic, I definitely have some type of reaction, itchy mouth swollen throat type reaction
Happens with al apples, soy and most fruit when it’s it the “green banana state”
A mystery
Fattyone
Member
Does the sugar content really change from green to highly ripe?
100% fact. Yes....and by a massive proportion too.
Go and buy a green banana and a heavily speckled yellow/black banana and chew a chunk of each after a brief fasting and palate cleanse (starting with the green banana).
Ripe bananas actually hurt my teeth coz of the amount of sugar in them and I get a hyper rush off them too.
Predator123
New Member
Yes, if I recall correctly starches convert to simple sugars as the fruit ripens.
JesterBOB
Member
Google, of course, is good, but Google vryat will answer how tasty it is, but I would like a personal opinion of who ate it. But thanks for the link.
JesterBOB
Member
That's great, then you should definitely try it.
I may have already. I'll have to ask my wife which recipe she uses, if she recalls.
JesterBOB
Member
I'll be very thankful.
A few tips for banana bread:
1. You want to use the ripest bananas you can. Like almost black.
2. You can also freeze old bananas and then when you're ready to make banana bread, just take them out of the freezer and add them to your dough mix. Do not let them thaw out, or they will lose a lot of their moisture and it's not ideal for the bread.
3. That recipe posted above is actually pretty good, it isn't too sugary. I generally prefer to use just like a half cup of sugar, then if I want it to be sweeter when I eat it I will put honey or jam on it.
4. The only thing I would complain about is that the recipe posted above has NO cinnamon or any spices in it at all!!! You gotta add like 1/2 to 1 tbsp of cinnamon and a pinch of cloves to the banana bread.
5. You can replace the butter in the bread (and most baked goods) with an equal amount of applesauce!!!! This reduces the calorie county by quite a lot and really doesn't change the flavor or texture at all. It's amazing. So 1/2 cup butter or oil? Simply swap it out for 1/2 cup of applesauce and you're good to go!
6. It also never hurts to swap out 1/2 to 1/3 of the flour with whole wheat flour if you
want. I like to do this.
7. Some really good additions to banana bread: crushed walnuts; raisins; other dried fruits like cranberries or cherries or blueberries; or if you wanna go all out you can frost it with some cream cheese frosting
8. Always add whey protein to your breads! It's such an easy thing to do!! If you decide to add 50 or 75 grams of whey protein (generally 1/4-1/3 cup), then you can remove about 1/4 cup of flour from the original recipe. This will keep the cooking time roughly the same. Obviously just wait and once the toothpick comes out clean you're good to go.
The same tips apply to other sweet breads like zucchini bread; unsweet carrot cake bread; pumpkin bread...
Lastly, if you are into sourdough, you can always make these recipes with sourdough starter and let them rise. You need to be experienced with sourdough though, I can't exactly explain the process here, but if enough people want to know then I might make a separate post about it for you.
This is the culmination of years of knowledge about delicious beadmaking, all crammed into one meso post. So you best respect it! I hope y'all enjoy!!!
1. You want to use the ripest bananas you can. Like almost black.
2. You can also freeze old bananas and then when you're ready to make banana bread, just take them out of the freezer and add them to your dough mix. Do not let them thaw out, or they will lose a lot of their moisture and it's not ideal for the bread.
3. That recipe posted above is actually pretty good, it isn't too sugary. I generally prefer to use just like a half cup of sugar, then if I want it to be sweeter when I eat it I will put honey or jam on it.
4. The only thing I would complain about is that the recipe posted above has NO cinnamon or any spices in it at all!!! You gotta add like 1/2 to 1 tbsp of cinnamon and a pinch of cloves to the banana bread.
5. You can replace the butter in the bread (and most baked goods) with an equal amount of applesauce!!!! This reduces the calorie county by quite a lot and really doesn't change the flavor or texture at all. It's amazing. So 1/2 cup butter or oil? Simply swap it out for 1/2 cup of applesauce and you're good to go!
6. It also never hurts to swap out 1/2 to 1/3 of the flour with whole wheat flour if you
want. I like to do this.
7. Some really good additions to banana bread: crushed walnuts; raisins; other dried fruits like cranberries or cherries or blueberries; or if you wanna go all out you can frost it with some cream cheese frosting
8. Always add whey protein to your breads! It's such an easy thing to do!! If you decide to add 50 or 75 grams of whey protein (generally 1/4-1/3 cup), then you can remove about 1/4 cup of flour from the original recipe. This will keep the cooking time roughly the same. Obviously just wait and once the toothpick comes out clean you're good to go.
The same tips apply to other sweet breads like zucchini bread; unsweet carrot cake bread; pumpkin bread...
Lastly, if you are into sourdough, you can always make these recipes with sourdough starter and let them rise. You need to be experienced with sourdough though, I can't exactly explain the process here, but if enough people want to know then I might make a separate post about it for you.
This is the culmination of years of knowledge about delicious beadmaking, all crammed into one meso post. So you best respect it! I hope y'all enjoy!!!
JesterBOB
Member
Thank you for such a detailed description and details that are important and will affect the taste. As always, everything is accurate and to the point.A few tips for banana bread:
1. You want to use the ripest bananas you can. Like almost black.
2. You can also freeze old bananas and then when you're ready to make banana bread, just take them out of the freezer and add them to your dough mix. Do not let them thaw out, or they will lose a lot of their moisture and it's not ideal for the bread.
3. That recipe posted above is actually pretty good, it isn't too sugary. I generally prefer to use just like a half cup of sugar, then if I want it to be sweeter when I eat it I will put honey or jam on it.
4. The only thing I would complain about is that the recipe posted above has NO cinnamon or any spices in it at all!!! You gotta add like 1/2 to 1 tbsp of cinnamon and a pinch of cloves to the banana bread.
5. You can replace the butter in the bread (and most baked goods) with an equal amount of applesauce!!!! This reduces the calorie county by quite a lot and really doesn't change the flavor or texture at all. It's amazing. So 1/2 cup butter or oil? Simply swap it out for 1/2 cup of applesauce and you're good to go!
6. It also never hurts to swap out 1/2 to 1/3 of the flour with whole wheat flour if you
want. I like to do this.
7. Some really good additions to banana bread: crushed walnuts; raisins; other dried fruits like cranberries or cherries or blueberries; or if you wanna go all out you can frost it with some cream cheese frosting
8. Always add whey protein to your breads! It's such an easy thing to do!! If you decide to add 50 or 75 grams of whey protein (generally 1/4-1/3 cup), then you can remove about 1/4 cup of flour from the original recipe. This will keep the cooking time roughly the same. Obviously just wait and once the toothpick comes out clean you're good to go.
The same tips apply to other sweet breads like zucchini bread; unsweet carrot cake bread; pumpkin bread...
Lastly, if you are into sourdough, you can always make these recipes with sourdough starter and let them rise. You need to be experienced with sourdough though, I can't exactly explain the process here, but if enough people want to know then I might make a separate post about it for you.
This is the culmination of years of knowledge about delicious beadmaking, all crammed into one meso post. So you best respect it! I hope y'all enjoy!!!
