HOW TO FREEZE BANANAS
Knife
Cookie sheet
Parchment paper
Plastic freezer bags
Plastic containers with lids
Permanent marker
Blender, food processor, or fork
Ice cube trays, cupcake tin, or muffin pan.
Method 1 of 3: Freezing Bananas Whole
Choose ripe to slightly overripe bananas. Bananas that have not fully ripened will not ripen correctly if frozen. As soon as a banana has ripened, it can technically be frozen. Freezing a banana just before it becomes overripe or during the beginning stages of being overripe tends to preserve a stronger flavor, though, and is generally preferred.
1
Decide whether or not to peel the banana. A banana can be frozen both in the peel and out. Freezing the banana in the peel takes a little less initial effort, but you should be aware that there are some downsides. Out of the peel, frozen bananas tend to last roughly one month longer than when stored in the peel. Peeling a frozen banana can also be difficult, since you must wait until after the banana thaws and since the banana tends to be extremely mushy afterward.
If you plan on using your frozen bananas for banana bread or an ingredient that called for mashed banana, freezing the banana in its peel is adequate. If you plan on using it for something that calls for whole pieces, freezing it out of the peel is recommended.
Also note that the skin of an unpeeled frozen banana will turn black when stored in the freezer, but the banana inside is still edible.
2
Place peeled bananas on a cookie sheet and freeze. To prevent the bananas from sticking together as they freeze, you need to freeze them separately before storing them together. Place the peeled bananas on a cookie sheet covered in parchment paper, spacing them apart so that they do not touch. Put the cookie sheet in the freezer for 30 minutes, or until the bananas are frozen solid.
Note that unpeeled bananas do not need to be frozen separately first.
3
Store whole bananas in heavy plastic freezer bags. Place the already frozen bananas into a thick, sealable plastic bag, preferably one that is specifically labeled for freezer use. Mark the current date on the bag so that you can remember how long the bananas have been stored later on.[1] Peeled bananas can last for roughly three to four months, while unpeeled bananas usually last for about two months.
4
Thaw before peeling bananas. If you kept the peel on, you will need to wait until the banana has thawed some before you can remove it. The process will likely be a bit slimy, but the banana should still be good.
5
Use unpeeled bananas either frozen or thawed. If you are using the banana in something like a smoothie, you might be able to blend it into the smoothie while it is still fully or partially frozen. For use in baked goods, thaw the banana first.
Method 2 of 3: Freezing Banana Slices
1
Peel the banana. If storing the banana as slices or chunks, you will need to remove the peel first. Removing the peel after the freezing process would be too difficult.
Freeze Bananas Step 8 preview Version 2.jpg
2
Cut the banana into even chunks. The size is up to you, but cutting the banana into 1- to 2-inch (2.5 to 5 cm) chunks makes it easier to use the bananas for frozen recipes like smoothies and shakes.[2]
Freeze Bananas Step 9 preview Version 2.jpg
3
Freeze the slices on a cookie sheet. To prevent the bananas from sticking together as they freeze, place them on a cookie sheet lined with parchment paper. Make sure that the banana chunks are not touching. Place the tray in the freezer and keep it there for 20 to 30 minutes, or until the bananas have frozen solid.
4
Store the frozen slices in a plastic freezer bag. Transfer the frozen banana slices directly from the cookie sheet and into the bag. You may want to mark how many bananas are in the freezer bag, or you can store each cut up banana in its own freezer bag to keep track of how much you have. Squeeze the air out of the bag, seal it, and mark the date on the front. Stored this way, bananas can remain good for three to four months.
5
Use the banana either frozen or thawed. If using the banana for shakes, smoothies, or other frozen confections, you can use the chunks while they are still frozen. For baked goods, however, you should thaw them out first.
Method 3 of 3: Freezing Banana Puree
1
Peel the banana. Do not attempt to mash the banana with the peel on.
2
Mash the banana by hand or by machine. You might find it easiest to mash the banana in a food processor or blender, especially if you want a thinner puree, but bananas are soft enough to mash by hand. To mash bananas by hand, simply press down on them with a fork or spoon until they reach the desired consistency.
3
Add 1 Tbsp (15 ml) of lemon juice per 1 cup (250 ml) of banana. One large banana makes about 1 cup (250 ml). Lemon juice preserves the banana longer, but you can also use 1/4 tsp (1.25 ml) ascorbic acid mixed with 1 Tbsp (15 ml) water. Mix either the juice or acid mixture into the mashed banana until thoroughly combined.
4
Store and freeze in sealed containers. Place the mashed bananas into sealable, plastic containers approved for use with the freezer. Mark the current date on each container and how many bananas or cups of banana are in the container. Stored in this manner, bananas can remain good for a solid four months.
5
Thaw before use. It will be difficult to measure out the mashed banana if you do not thaw it first. If using it in a frozen recipe, you can wait until it is only partially thawed. If using it in a non-frozen recipe, however, you should wait until it is completely thawed.
Warnings
It is important that you remove as much air as possible from the bags or containers before freezing the bananas. Too much air can cause the bananas to spoil faster, even when frozen.
