Green Tip #66: Freeze Bananas

A bunch of Bananas.

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I love bananas. Sustainable PF can’t stand them at all we never never seem to get through a full bunch of them. Therefore a few bananas always end up looking rather brown and are past the point of being enjoyed with some peanut butter or cut up in some yogurt. However, even brown bananas have not entirely lost their value. As my mother taught me to do, I freeze those sad looking bananas and use them in a banana bread or banana muffin recipe when I want to bake.

Another great use for them is whired up in a blender with milk and a sprinkling of coaco. Because they’ve been frozen they add an ice cold hit of flavour to the shake.

8 thoughts on “Green Tip #66: Freeze Bananas

  1. My favourite smoothie: A frozen banana, cut into chunks, throw it into the blender with a cup of almond milk, a teaspoon of honey, a few drops of almond extract, and a tablespoon of almond butter or peanut butter. Blend until smooth; you won’t be hungry for hours and it gives you a nice zing of energy.

  2. That’s a great tip. I won’t eat a banana once it becomes brown and spotty (I like them right when they are turning ripe). I didn’t know I could freeze them and use them for baking. Thanks for that info!

  3. Ha, I just did this last night. I prefer my bananas the day after they turn from green to yellow, so once there is a brown spot, into the freezer it goes! But comes in super handy on the banana bread baking day!

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