Freeze Bananas

Every so often, we end up with more bananas than we can use before they go bad. That's when I'll take those extra ripe bananas that as you can see are perfectly good inside and I'll freeze them for later use. As long as you freeze them with the peel off, in freezer safe ziplocs, they'll stay good frozen for up to 6 to 8 months.
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May 30, 20201 found this helpful

Also great to put Magic Shell OR a mixture of melted chocolate (2/3) and coconut oil (1/3 - makes chocolate harden). For those of us who LOVE chocolate covered, frozen bananas.

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May 30, 20201 found this helpful

I mash our overripe bananas up (the riper, the sweeter & better), then freeze, & use to make my Moms 3 layer banana cake that uses bananas in the batter, as well as the icing (which is just mashed bananas & powdered sugar).

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May 31, 20200 found this helpful

Can we have your moms recipe sounds delicious

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June 4, 20200 found this helpful

Banana Cake
1 1/2 cups sugar
3/4 cup butter
2 eggs
2 cups mashed bananas (very OVERRIPE are best ~~ can mash overripe bananas, freeze, then use later when wanted)

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2 teaspoons baking soda IN bananas
3 cups flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla

Icing
Mashed bananas
Sifted (to avoid lumps) powdered sugar

Cream butter & sugar. Add eggs. Mix well. Add mashed bananas with baking soda mixed in really well. Mix again. Put in vanilla. Then mix in the sifted flour & baking powder. Grease/flour baking pans or spray w/ Bakers Joy (my choice). Divide batter into 3 nine inch pans. Bake at 350* for 20 minutes (double check, as all ovens are different). Remove cake layers from pans & cool while making the icing.

Icing: I always just guess on how much bananas & do a taste test for the sifted powdered sugar. Put the icing between layers & on top.

Note: Ive tried adding Fruit Fresh to the icing, to try to keep bananas from darkening, but since its always just a family cake, I dont bother.

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Even though its an all brown looking cake, it is delicious & moist & such a good way to use overripe bananas. Im fond of 3 layer cakes, as theres more icing. If you like Cool Whip, its really good served on top.
Enjoy! Country Cook

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June 27, 20200 found this helpful

I live in a tropical country where bananas are a part of life here and we have tons of them all the time. We have 30+ banana trees around us that give us tons of bananas all the time. When the bunches get ripe they seem to ripen all at once and it is impossible to use them. I use to freeze my bananas with the skin off of them but found they turn brown in the freezer and have a strange taste to me. I started to put them in the freezer with the skin on them. When they are still frozen I just remove the skins from the bananas and it is simple and easy to cook with them then.

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They have a better taste and texture freezing them with the skins on them. I know a lot of people who prefer to remove the skins first before freezing them and I use to do this. Many people here refuse to remove the skins before freezing and I tried it a few times and now I can see why. The banana taste better after they are frozen if the skins are left on. I know the skins turn brown in the freezer but the inside the banana stays nice and fresh.

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Food and Recipes Freezing Fruit and BerriesMay 26, 2020
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