Frozen Bananas
What to do when your bananas are going bad? Freeze them to use for use in baking at a later time. I have been doing this for a long time. I would peel and freeze them. They would turn black in the freezer and be complete mush to get out of the bag, but they still made fantastic banana nut bread!
Not too long ago, I read in some one's comment somewhere a great new tip. (Sorry, I don't remember where or whose comment. If it was yours, thanks, and please let me know so I can give you credit.) Freeze the bananas right in the peel.
The next time I had over ripe bananas, in the freezer bag they went, peel and all. Last night, I got them out for banana bread. Oh, how much easier it is. I took them out of the bag. The peel was not slimy. I snipped the end off and squeezed the fruit out like toothpaste from a tube. It came out easily. The bananas were not nearly as discolored as they are when you freeze them out of the peel.
So, next time you have bananas that are too ripe to eat try freezing them, in the peel to use in baking later. The bananas don't go to waste, they aren't messy to use and you get a yummy homemade treat! By the way, the banana bread was delicious!
Got a tip to share or want to see some more great ideas? Stop in at Rocks in My Dryer for Works for Me Wednesday.
Labels:
groceries
6 comments:
I am going to do this right now, I have seven banannas that were on the edge of being thrown out! Thanks for the tip!
We love banana bread...one suggestion...my mom was "alarmed"
at the site of the bananas in my freezer...I had to explain about the bananas in my freezer...and she loves the banana when she comes to visit!
Blessings!
Tracy
I'll try this next time. I had a bunch of frozen banana's (peeled) in the freezer, but DH thought they were sausages, and ...well, it took a long time to clean the microwave. :? I suppose lables would be a good Idea too. ;)
Mrs. Nehemiah
I, too, have been freezing them in the peel; what could be easier? Thought you might be interested in something I read recently in a professional bakers' text, which is that in terms of flavor, most of which comes from their oils, these are superior to never-frozen bananas. Their measurement methods are a mystery to me but apparently, the freeze/thaw action causes a greater release of flavor oils
b-jane
that is very interesting! NOw we are cooking like the pros!
I put some bananas in the freezer a month ago - not quite sure if that would work. Glad I found your page because when the turned black I was nervous about using them. I left the peels on and it was sooo easy to just squeeze the banana out of a cut end - actually much easier than mashing the bananas for bread.
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