Problems with Cooking Blue Java Bananas?
The last couple of times I have tried to bake or fry my blue java bananas they have produced a high amount of tannins. I was testing the frying bananas as I was cooking them and all was fine until I cooked them just to long. I was attempting to get them really soft from spreading on German pancakes (or crepes). I had a similar problem with a prior bunch which I baked.
Is this a common problem with all bananas? Are there some tricks to prevent this from happening?
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