I often find that I end up with one or two bananas that never get eaten. They turn a lovely dark brown and become very tender, but contrary to some people … the flavors are intensified and perfect for baking. You can use them in cakes, cookies, or even breads.
I know what you’re thinking … maybe you don’t have time to bake when the bananas at ripe. Not to worry, just don’t throw them out. Peel the bananas and place into a freezer bag or other container and freeze until needed. My banana bread requires 3 bananas, so I store them until I have enough for a batch of bread. Works perfect every time and nothing goes to waste!
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Good tip! We always slice our over-ripe bananas and cook them in porridge with Chinese green raisins for breakfast. No wastage here either!
Frozen bananas also make a great milkshake with just frozen bananas, milk, and chocolate syrup or drink powder. It tastes very similar to ice cream!
I should have thought of peeling them before freezing because the skin sticks like glue when it is frozen and the banana is so darn cold, i can’t even hold it in my hands for 30 seconds! Thanks for the tip!