Freezing Bananas the Right Way for Future Use

If there is one constant in our house, it is this: we never eat bananas before they start to turn. But rather than composting them uneaten, we’ll usually end up freezing the bananas so we can use them in the future in recipes or other ways. If, like us, you find yourself with more bananas than you can eat before they turn brown, freezing them is the perfect solution. Here’s the right way to do that.

Why freezing bananas is smart

Freezing bananas helps eliminate waste and makes it easy to have this naturally sweet fruit available anytime. Though freezing alters the texture slightly, frozen bananas retain their flavor and work wonderfully in recipes that call for mashed or blended bananas. They’re a must-have for busy mornings, last-minute baking or when you crave a quick and healthy dessert.

Truth be told, if you know the tips for storing bananas for their longest shelf life, you won’t have to worry about freezing them down the line. However, sometimes a bunch starts to turn before you can eat them all and that’s why you need this advice.

Preparing bananas for freezing

I learned the hard way that you never freeze bananas without peeling them. Because when you go to use them later and try to unpeel them in a frozen state, you will destroy the banana altogether.

So always peel the bananas before freezing them. We tend to freeze them whole in a storage container but you can slice or mash them, if you prefer. Whole bananas are ideal for recipes like banana bread or muffins. Slices work great when used in smoothies and mashed bananas work well for baking or as an egg substitute.

Packing and freezing bananas

I’m told that the best way to freeze bananas is called the the flash-freezing method. It prevents the bananas from sticking together. You’re supposed to arrange the peeled, whole bananas or slices in a single layer on a baking sheet lined with parchment paper. Then you place the sheet in the freezer until the bananas are firm, which usually takes about two hours.

Once the bananas are frozen, you transfer them to freezer-safe bags or airtight containers. Removing as much air as possible from the bags helps prevent freezer burn and maintains flavor.

To be honest, there are two reasons I never use this method. One, I’m inpatient. If I notice my bananas are past their prime, I want to get them into the freezer as fast as possible. And, two, we have a side-by-side refrigerator and freezer. That means it is neither wide nor deep enough for me to put a baking sheet in there to do flash freezing. You may find yourself with similar space issues. So don’t worry if you can’t use this method and just put everything in the freezer and call it a day.

Shelby Stover of Fit as a Mama Bear takes a similar, no-nonsense approach. “When freezing bananas, I make sure to peel them first and break them in half as it makes them easier to use,” she says. “Then, I just pop them into a freezer bag.”

Most people say that frozen bananas keep well for up to six months. While they can last longer, their quality is best within this time frame. To be honest, I’ve used bananas that have been in the freezer much longer than that and I’ve never had a problem with their quality or taste once I use them.

Using frozen bananas

Frozen bananas are a game-changer in the kitchen. You can use them straight from the freezer or thaw them depending on your needs. For smoothies, toss frozen slices directly into the blender with other frozen fruit and your milk of choice for a creamy, frosty texture. They also make a fantastic base for one-ingredient banana ice cream.

If you’re baking, thaw the bananas first. Let them sit at room temperature for about 30 minutes or microwave them on a low setting for a quick defrost. Thawed bananas will be soft and mushy, making them easy to mash and use.

Bananas work well added to sauces, curries or chutneys paired with savory proteins like steak or chicken. They add a natural sweetness that balances spicy flavors.

Don’t use bananas that have been frozen in things like fruit salads or banana icebox cake, both of which call for banana slices. The texture of the slices that were frozen will be all wrong. In these instances, stick with fresh bananas.

Portions of this article originally appeared on Food Drink Life.