Kitchen

[curiousshopper]

I rarely cook or bake anything, but the other day I had a bunch of ripe bananas and, not wanting to waste them, decided to make some banana bread. I had never done this before, so had to search online for a good recipe. Found one I liked, made it up, and was pleasantly surprised with the results.

This week, I decided to make a double batch and give a couple of loaves to some friends. Anyway, as I was mixing the ingredients together, I got to wondering if the level of ripeness of the bananas has any effect on the outcome. Since I am such a novice at this, just wondered if any of you expert bakers out there could tell me if it's better to use ripe (or overly ripe) bananas as opposed to ones that are still fairly fresh. Thanks.