From pastry wiz Stella Parks.
Those bananas are not ideal for baking.
It turns out theres actually a third option, discovered by Serious Eats pastry wizardStella Parks.
Simply Recipes / Adobe Stock
From grassy and firm to sweet and soft in 30 minutes?
It sounded too good to be true, but I decided to give it a shot.
(I would highly recommend this!)
Simply Recipes / Mark Beahm
Once mashed and measured, I transferred the bananas to a bowl and stirred in one raw egg yolk.
After 30 minutes of resting, I proceeded with thebanana bread recipe.
I transferred my batter into a loaf pan, slid it into the oven, and crossed my fingers.
Did I Use an Extra Egg Yolk?
Thebanana bread recipeI used calls for one whole egg.
The resulting banana bread was tender, sweet, and had a clear banana flavor.
Additionally, the fruit had completely disappeared into the batter, leaving no stubborn tough bits behind.
Was it the best loaf I’d ever made?
No, but that’s because the tropical, vanilla-y flavor present in super-ripe bananas cannot be rushed.
It can only be achieved when bananas ripen slowly, in their own time.
