I freeze my bananas when they get too ripe and use them for smoothies. Does anyone know if I defrosted some would that work for banana bread?

I would be so bold as to argue that defrosted bananas make the best banana bread. They are far 'smooshier' after defrosting than even the ripest, brownest banana hanging out on your counter is. I just throw them in the freezer until I have four or so and then, boom, banana bread!

I work in a bakery, make about 40 loaves at a time every two weeks or so, and almost always use frozen bananas. We peel them and freeze them in buckets, thaw them as needed, takes about three days to become completely ice free, and then use as fresh bananas. Banana "juice" is a byproduct of the thawing process, and we just throw it in with the solids. Our thoughts are that it was in the original, so its going into the bread also. Frozen/thawed bananas yield a slightly darker finished product. Using frozen bananas eases the supply problem. We save up enough leftover bananas, letting them get plenty spotty before we peel and freeze them, and then freeze them in 16 # portions, the amount that makes one recipe of banana bread. We freeze the loaves afterward, too.

I keep the liquid from the thawed bananas and use it in my banana bread. I think it provides a better flavor.

Yes. I've had some that turned to soup when defrosted (I'll admit I usually just toss them in the microwave to defrost them and that may be the issue) and they still worked for banana bread.

Yes! I always use frozen (and then thawed) bananas for banana bread.

Yes, I do it all the time. When they thaw, depending on how you wrapped them, there might be some liquid as the ice crystals dissolve. I just pat them dry with paper towels and have never had a problem.