Hey, Loop!

I don’t think there’s any more liquid in a frozen banana—it just sort of separates from being suspended in the fruit’s cell walls (sort of like a tall vs. collapsed meringue   has the same amount of egg whites)—so I don’t think you will have to make any adjustments.  Once it’s all blended together, my guess is a ‘fresh banana’ mixture would be identical to a ‘previously frozen banana’ mixture.

Happy CRB-ing.  This cake is fab, fab, fab!!!

—ak