Stash your too ripe bananas in the freezer to put to good use later on in smoothies, baked goods, oatmeal, and more. You can do as many bananas you like—and even buy over ripe bananas specifically to freeze!
- 1 bunch very ripe bananas (or more or less according to what you have)
- Peel the bananas.
- Break in half. Add to a freezer bag.
- Or, slice into rounds and add to a freezer bag. Remove as much air as possible.
- Press flat and seal. You want the bananas to be in a single layer to prevent them from freezing together.
- Place flat into the freezer and freeze at for at least 4 hours or up to 6 months. (You can store the bag upright after they have been in the freezer for at least 4 hours and they won’t freeze together.)
I like to break bananas in half that I plan to use in smoothies so I can clearly see how much I’m adding without needing to actually measure them. My refurbished Vitamix handles those big pieces easily.
I use sliced bananas for baked goods or oatmeal.
You’ll want to freeze ripe or overripe fresh bananas, so they should look very yellow and have at least some brown spots.
To bake with frozen bananas, let them thaw, drain off any excess liquid, and proceed with the recipe.