Bananas that have brown spots all over the peel are ideal for baking. They are sweeter and have a more assertive flavour that can make for delicious banana bread.
To make frozen bananas for baking, simply wait until the peels are covered in brown spots, then place them in the freezer. They will keep for 3-6 months.
When your bananas start to ripen past their best, chop them up and freeze them. That way you can have fresh-tasting bakes like banana bread whenever the urge hits without worrying about food waste.
Frozen bananas are also a tasty addition to smoothies. You can mix in other fruit, yoghurt and milk for a quick breakfast on-the-go.
To make a smoother frozen banana smoothie, slice them into small pieces before freezing and then tip them straight into the blender when you’re ready to whizz them. This helps them thaw faster and prevents the smoothie from being too thick.
If you’re worried about freezer burn, try this easy baking tip to stop your bananas turning brown:
There are a lot of great reasons to make use of frozen bananas, from filling smoothies to creating sweet plant-based desserts. Frozen bananas also work well in a range of bakes, like muffins, breakfast bars, brownies and waffles.
When it comes to baked goods, the best way to ensure your banana bread turns out delicious and moist is to freeze it in small, even pieces. This will give you the flexibility to add other ingredients such as chocolate, nuts, spices and other fruits into your batter without having to worry about over-blending the bananas or ending up with a dense, heavy cake.
Whether you’re using your overripe bananas for banana bread or as a base for a creamy, fruity smoothie, it’s worth experimenting with different methods to find out how best to thaw them. Some people recommend leaving them out on the counter, but this can result in a mushy mess. Alternatively, you can try putting them in the microwave or submerging them in warm water.
Practical baking tips include avoiding adding thawed bananas to recipes for bread and muffins, as the liquid they leave behind can make your bake overly dense. Instead, mash them and freeze the excess for later use in smoothies and other frozen fruit treats. You can even freeze sliced bananas, though we recommend flash-freezing them on a tray or in a bag first (it prevents them from sticking together in a freezer clump) and keeping them in the freezer until you need them.
Frozen bananas are a delicious addition to smoothies, and they add luscious texture as well as natural sweetness. Simply blend them up with ice, milk, and other ingredients of your choice until smooth, and serve with a drizzle of honey or a spoonful of peanut butter for extra decadence.
When making banana bread, you’ll want to use bananas that are a bit overripe. This will give the banana bread a sweet, mahogany-hued crust and make it extra moist. To tell if a banana is ripe enough, look for one that has mostly brown spots and no green ones. The brown spots will release the most juices when baked, lending the banana bread a more flavourful, moist crumb. This recipe makes a delicious banana bread that is easy to bake and requires no mixer!