Don’t you just hate it when you have a bunch of bananas that start to go bad before you can eat them? When eating fruit, I do not prefer it to be brown or mushy. I am sort of a fruit snob. Luckily, I have found a use for those browning and softening bananas. Freeze them.
When you freeze them, they are good for a lot of things. To channel my inner Bubba Gump, they are good for banana bread, banana nut muffins, smoothies, banana this and banana that. They are even good for my favorite cookies. You would be surprised at how many recipes call for softened bananas. Bananas don’t come any softer than when you thaw out some frozen ones.
When freezing many things, as informed by my brilliant wife, you cannot just throw them in a bag and call it good. You have to freeze the bananas laid out individually on a cookie sheet first, peeled of course. That way things won’t get frozen together, making it tougher to split apart. This is not just true for bananas. It works for raspberries, pumpkin, and anything else that is mushy and would stick together in a bag. After the bananas are frozen on the cookie sheet, then you can throw them in a bag and put them back in the freezer for another day.
Nothing sophisticated. Nothing earth shattering. Just a fruit being saved from the compost pile, or, heaven forbid, the garbage can. You don’t realize just how much you use the versatile banana until your freezer that had three full bags is almost out…speaking from experience.