It seems to happen every time. I buy a bunch of bananas while they are still green, eat only a few and watch the rest turn splotchy and black before my family gets around to eating them. Just because bananas are perishable doesn’t mean you can’t stock up on them when a great deal comes along. Freezing bananas doesn’t just save my fruit; it saves my money, too!
How to Freeze Bananas:
- Peel the bananas and then cut them up into smaller pieces, especially if they will be used in smoothies later. You don’t have to peel the bananas before freezing, but if freezing unpeeled bananas, allow extra time to thaw and remove peels before using them for cooking or baking.
- Dip peeled bananas into lemon juice to keep them from turning brown when freezing.
- Put the bananas in a freezer-safe container or baggie.
- Write the date on the container.
- For best results, use the bananas within three months. Otherwise, they will turn brown and foul smelling.
- For smoothies, remove from freezer and add frozen chunks to the blender right away. To thaw: Simply put bananas in a bowl and allow to thaw in the refrigerator or on the counter.