I just made this using frozen bananas. When my bananas are getting too soft, I throw them in the freezer. They will turn black but that's ok & they can be kept for a while like that. The night before I made this I took them out of the freezer, put them on a plate & thawed in the fridge as they will leak some water. They work perfectly that way & most of the mashing is already done for you. This is a great saver for bananas that I would normally throw out. I then followed this recipe exactly & it came out perfect. It's moist, delicious & VERY easy. My oven gets hot so I only cooked it for 45-50 minutes not the entire hour.
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Interesting that you had time to do all of this five minutes after the post was written when it takes fifty minutes to bake? ... no where does it say to bake an hour? You confuse me as I know your comments are spam, why don’t you just take the time to write a nice and normal comment?