I have to bake some banana bread tomorrow. I bought the bananas earlier this week, figuring that they would get to that over-ripe, ready to use for banana bread, point by tomorrow (as they usually do). Apparently, I bought the one bunch that WON'T do that. Does anyone have any suggestions for a way to get them to do this by tomorrow? And if not, will my bread still be as good?
Answer by 3_ring_circus_ at 12:22 PM on Nov. 14, 2009
Answer by EireLass at 12:08 PM on Nov. 14, 2009
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