Waste Not, Want not: Freezing Bananas

I know what you’re thinking!

“Please stop trying to save the world by telling us not to waste our food”!

But, really, you guys…


If I told you that it is sacrilege to throw away your bananas, would you listen?

If I told you that you can do a million things with over ripe bananas, would you listen?

If I told you that I am not going to make you bake a banana bread (at least not right now), would you listen?

If I told you freezing your bananas might make you lose weight, would you listen?

Ahhh, I knew I’d get your attention eventually!

And watch how easy it is:

Step #1. Notice ripe bananas

Step #2. Throw them in the freezer

There, now was that so hard?

Now, I know (again) what your saying…

“Do you honestly think we are so stupid that your seriously need to do a post about this?”

Yes, I say!

Not about the stupid part…I honealty think you guys are like super smart…like super duper smart…no, seriously…

But, I was in the middle of doing a post for meal prep and I thought “I should tell everyone, not just to freeze your bananas, but also what you can do with them!

Okay…let’s just get the logistics out of the way.

Freeze them in their skin if you are busy/lazy/ran out of plastic wrap and they will come out of the freezer black (like above) and you will have to peel them with a knife (don’t microwave them because the liquid will come out of them).

You can totally do that but this is a better way…

Peel the ripe bananas and wrap them individually in plastic wrap (then you can put each of the wrapped bananas into a large freezer bag) like the opening picture in this post.

You can pull out as many as you need for baking a luscious banana bread like this beauty…

Or make a smoothie like this gingerbread smoothie…that’s the losing weight part!  I have a version of this smoothie everyday (with the addition of frozen spinach or spirulina and some protein powder…it’s a perfectly filling way to start your day and shave a few calories off of your regular (and probably non-filling) breakfast!!

Or you can just take the frozen bananas and pulse them in a food processor until it becomes creamy like ice cream and then you can enjoy a beautifully (and naturally) sweet ice cream treat.

So, remember me when those over ripe bananas are crying because you actually thought of composting when you noticed them on your counter.

Imagine those crying bananas.

Why would you be so cruel?

  • Deanna Allen
    June 25, 2017

    Can you make this loaf ahead of time and freeze it and then make the sauce and serve it with it when you take out of the freezer?

    • Suzie Durigon
      June 25, 2017

      Yup Deanna, you can!
      You can also eat it without the sauce, but, ya only live once!! And, if ya only live once, I would serve it with my campfire ice cream! Honestly, if you ever want a favour, just make the person this with the ice cream, and you will certainly get whatever you want!!

  • Vida
    July 5, 2017

    Hi Suzie,
    Thank you for more great recipes. I usually only make banana bread when I have a bunch of frozen bananas. What I find is that my bread does not bake through. Should I be thawing and then draining the water from the bananas before I use them?
    Thank you

    • Suzie Durigon
      July 6, 2017

      Good morning Vida!!
      I’m not sure if you missed my response that I left for this question on the banana bread recipe (sometimes stuff gets lost in the shuffle!), but I’m going to paste it below:

      “Hey Vida!! Thanks so much for always checking out my posts (your comments always arrive as I think “does anybody actually read this stuff??”). I always tell people that loaf breads aren’t the easiest thing to make…if you make them in a loaf pan! It’s sometimes hard, especially when you are trying a new recipe, to make sure it is cooked all the way through. That’s why I usually tell people to make them in a 9×13″ pan first (like this one)…try this one and I’m sure you will have the confidence to move to a loaf pan (although, I love making breads in this pan because freezing the squares is so much easier). In terms of defrosting, I would say it depends on how ripe the banana is and if you freeze them in the skin or not. If you freeze them in the skin (and it is really over ripe), I find defrosting a bit tricky (defrost only part way and then mush with the back of a fork…that way the liquid stays in the banana. I know this might all sound weird, but when you fully defrost them, there is usually a lot of liquid – which you don’t want to throw away because it’s part of the banana but, when it is separated from the banana, it seems to make the batter watery.
      Soooo, if I haven’t totally confused you, the best case scenario is to try freezing them out of their skin (see my last post) and then defrosting them only part way so the liquid stays with the banana.
      Let me know if any of this helps and if you try this bread…it’s honestly the best…I have only ever gotten crazy love for this bread!!!”

      Hope this helps..let me know if you try it!

      • Vida
        July 6, 2017

        Hi Suzie,
        Thanks so much for the hints. I usually do have totally over ripe bananas and do defrost them. Will try freezing your way and will mash with fork before they thaw. I will let you know how it goes. That is unless it comes out as great as all your recipes I ‘ve tried and then it will disappear before I remember that I made it and will forget to write you.

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