RecipeMuncher

Experienced bakers know that the best bananas for baking — you know, for banana muffins, banana bread, even banana cake — are very ripe bananas. But how dark, how ripe, should we let bananas go? In a happy accident, I’ve discovered what I call ‘black bananas’. They streeeettttch the ripening time by many weeks and draw out even more of that luscious banana flavor that banana lovers crave. (...)