Bananas tend to go ripe quickly, becoming mushy and turning brown. If you can’t get to the whole bunch fast enough, try freezing them, or else spring into action to make banana-walnut bread, banana muffins, banana-chocolate pie, banana pancakes, banana smoothies and banana ice pops. All of these can also be frozen for some time.
The best way to freeze ripe bananas is to peel them but leave them whole, and keep them in a zip-top freezer bag, or an enclosed glass container to keep them in the best condition. They will hold for three months before turning color, yet can still be good for another three months. Thaw them overnight in the fridge, or for two hours at room temperature. Strain out the liquid before using them. Then you can mash the banana mixture to make whatever you want, including peanut butter banana cake.
WoodAble is committed to making the world a better place. Using up every part of the plants we have for food is one way to enrich diets and reduce food waste.
