What do you do with your overripe bananas? Do you throw them away or let them sit on your counter until they attract fruit flies? Sometimes as inexpensive as bananas are people let them go to waste. Well, not anymore! With some quick work, and some standard kitchen tools you can freeze bananas at their peak ripeness. Once frozen they can be used later in smoothies, ice cream, bread, or any other banana recipes. The key to great banana recipes is to use fully ripened bananas. Why? When bananas are fully ripe they are so sweet and the perfect texture.
Bananas ripening is an interesting topic and a lot more detailed than I am going to explore in this post. Bananas start off the color green, but a chemical reaction with Ethylene (gas) causes the ripening process to begin. During this chemical change the color, and texture of the fruit changes. The starches in the fruit convert into sugar.
A banana is ripe when the yellow exterior begins to develop black spots. The banana will lose its firmness, and the fruit will feel slightly tender.
How to freeze bananas:
- Select ripe bananas.
- Peel bananas
- If freezing the whole banana, place in freezer container.
- If not freezing the whole banana cut into 1-2 inch slices. Now you will want to keep the strength of your blender in mind when determining how thick you cut the slices.
- Place slices on baking sheet lined with wax/parchment paper and place in freezer. Don't throw all the bananas into a container and freeze or you will end up with a clump of frozen
- bananas you will have to break apart.
- Freeze for 1-2 hours
- Remove from freezer sheet and place in freezer bag or container.
- Frozen bananas are good for six months so be sure to write the date on container/freezer bag.
Tip: Frozen bananas are a great addition to any smoothie & will instantly chill your smoothie