— Pat Chiaffa

They do shrink down because some of the water, excuse me, speaking of water, some of the water has as come out of the bananas and I don't tend to use that liquid. I did, I defrosted a lot of bananas and I made a tried and true recipe and I used all of the liquid. And in my head I was thinking, what are you doing? You should do a test. Um, it was too much liquid. So I think you could use some extra bananas. Save the liquid, the dir the liquid that comes off the bananas when it's defrosted to put into a smoothie. That would be, you know, there's nothing wrong with the liquid. In fact, I took a class on making vegan challa and it was given by a wonderful chef who lives where you have to make adjustments for high altitude baking. And she said, for people who were living above sea level to use a, uh, the recipe included a banana. She said a frozen banana that was defrosted. She said, for people living in the high altitude, use all the liquid for people who were living in, you know, where I live. Uh, she said not to use all the liquid. And I thought that was really interesting. So yeah, you can go ahead and use, use some more. This is a place where using weights really matters. You know, a lot of banana recipes and I'm sure some of my early ones will say things like, you know, one medium banana, I would rather know it's a half a cup or this many ounces or this many grams. So we get it kind of right to, to do that.