Bananas are one of the most popular fruits in the world due to their sweet flavour and soft, easy to consume texture. They can be eaten as a snack between meals or as part of a healthy lunch break. Bananas also make ideal additions to sweet cakes and desserts. Freezing bananas allows you to preserve their sweetness and use just the amount you need.
Bear in mind that the skin of the banana will turn dark brown if you freeze the whole fruit. However, the banana flesh itself will remain intact and fit for consumption.
Place fully ripe bananas with the skin still on inside a freezer bag and seal it. Leave the banana in the freezer for around three hours to ensure they are thoroughly frozen.
Allow around two hours for the banana to thaw out once you remove it from the freezer. Cut the peel open down the length of the banana using a sharp knife. You can now add the flesh to cake or dessert recipes for a flavoursome kick.
Peel the bananas and discard the skin. Mash up the bananas on a chopping board surface using the flat side of a knife or a spoon.
Transfer the mashed banana into a freezer container. Scrape the contents of the chopping board into the container and seal with an airtight lid. You can also store the mashed banana in a freezer bag. This can be messy, however, so it’s best to have another person to hold the bag for you as you fill it with the banana flesh.
Leave the bananas in the freezer for approximately two to three hours until fully frozen.
Unpeel your bananas and discard the skins. Slice the banana into chunks using a knife.
Lay out a baking sheet on a kitchen counter top. Place the banana chunks over the surface of the baking sheet. Place the sheet inside your freezer, ensuring you keep it level so no chunks fall off.
Remove the baking sheet from the freezer after two hours. The chunks should now be frozen. You can now remove them from the sheet and seal them in a freezer bag. This method of freezing allows you to take out just the amount of bananas you need.
Only freeze bananas that have fully ripened. If the skin is still greenish, wait until it turns yellow before attempting to freeze.