We go through bananas pretty quick in this house, but occasionally, we find a few black, soft bananas on our little banana hanger. Before they start to grow hair and drip, we pop them in the freezer, skin and all. We collect bananas for a few months until we have enough to bake our favorite banana bread. Then they get ignored in the back of the freezer until I feel like baking. Let’s face it, by the time I feel like baking, I always have enough to make two…three…maybe four loaves of banana bread.
This is what the bananas look like when we pull them out of the freezer:
I just put them all in a bowl and fill it full of warm water to thaw:
Then, we tear one end off of each banana:
And squeeze like toothpaste:
Add the remaining ingredients and mix!
I smell banana bread!!!
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I take them out of the skins before freezing, thaw the bag and then just pour out–no muss, no fuss!! I have three in the freezer right now and am probably going to have two more given how brown-speckled my current ones are. And then we’ll be making banana bread too!! 😀
I have a whole freezer shelf full of black bananas, too. I buy bananas three at a time and my husband rarely eats the third one. If I buy two he eats them the same day. Never fails. So I buy them in threes and he eats them more slowly.
The thing I hate most is peeling that thawed out banana. ugh. I do it out of the love for banana bread though 😉 I may have to try multiplemom’s advice.
I don’t thaw mine in water though, I put all of the frozen bananas into a bowl or dish and just let them thaw for an hour or so and they’re ready to go.