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Jan 25, 2009 04:17 AM

Freezing Bananas?

Sometimes I score a dollar bag of bananas from the take-it-away corner of the produce section. I tried peeling them, cutting them into chunks and freezing them is zip-lock baggies. They ended up brown and unappetizing-looking. They got tossed.

Anybody had luck with freezing bananas?

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  1. I freeze them when I cannot finish them in enough time before they go the skins...yes the skins will turn brown, but they will not freezer burn. I use them later for something like oatmeal or fruit smoothies. If you have Popsicle sticks, you can make frozen bananas and dip them in chocolate for a frozen treat

    1. I freeze them, too, and then use them for banana bread, muffins etc. Works beautifully. Definitely freeze them in their skins, as fourunder said.
      Don't you feel better already? :) I hate throwing out food I just didn't get to.

      4 Replies
      1. re: fern

        Do you have to thaw them to get the peel off? Do they discolor at all when frozen in their jackets? I was thinking of using them in smoothies where the frozen state is a plus, and appetizing color is a must.

        1. re: Sharuf

          I have frozen them peeled as well, without any adverse reactions. After which used in a milkshake and it was the best. makes the shake creamier without adding any cream. smoothies and shakes is the way to go with frozen bananas.

          1. re: foodwich

            if you pull the out of the freezer the night before you're planning on using them, you can chop off one end and basically squeeze the banana out (kinda like a piping bag)
            I only do i cause it makes me giggle

          2. re: Sharuf

            I frozen bananas once a week in a peanut butter, yogurt, banana smoothie. I just run the banana under some cold water for a few minutes and it helps in getting the peel off. I usually have to finish getting the "strings" off by just scraping them off with my fingers. The peels turn completely brown but the fruit itself is fine. Not sure why perfect banana color is a must for you in your smoothie. Using frozen bananas makes the smoothie nice and cold, my one complain before using room temp bananas in my smoothies!

        2. I'm with fourunder, ferm, and foodwich--they can be frozen in skin. Usually when we've forgotten that we had them and they were over-ripe; the added sweetness is far better when making baked goods.

          We save them primarily for making banana muffins, bread, or pancakes, or for butter replacement in certain other baked goods. If I drank smoothies, which I might when it's over 18F out, this would be perfect. Or to add to frozen rum drinks (ie a modified bushwaker, using banana instead of the coconut cream).

          They don't thaw well if you want to serve them defrosted; best in blended or baked goods.

            1. re: goodhealthgourmet

              Wow, Jackpot! Perfect day to think about baking something.

            2. I also freeze mine to use in fruit smoothies/banana bread- the only problem I have is peeling them after. I usually end up using a knife like you'd peel a cucumber. the bananas are still nice and yellow and delicious inside but my fingers are freezing off getting to them! Any tricks of the trade out there?

              5 Replies
              1. re: CoryKatherine

                I run the peels under hot water for a minute to loosen them from the fruit. Works OK, but I'm open to other suggestions.

                1. re: aravenel

                  If you snip the top off after rinsing under hot water, they squeeze out. Bloop!

                    1. re: CoryKatherine

                      Apologies. I have been coming up with ways to teach a niece how to cook, laughter being crucial. :)

                      1. re: Caralien

                        no! the bloop was the perfect sound effect! haha