If you have a recipe that calls for a ripe or mushy banana (such as for bread or ice cream) and you only have partly green or very firm ones, put the entire banana in the freezer and freeze for about 8-12 hours. Then let it completely thaw. The freezing and thawing break down the cell walls in the fruit and it will be ready for your recipe. After thawed, peel and use.
By mom-from-missouri from NW Missouri
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