Why do we want bananas in our food storage? They are rich in potassium, fiber, vitamin C, Vitamin B-6, and magnesium. Also, they taste great and add variety to your food storage!
Bananas are one of my favorite items to have around because I use them all the time. I love them for their nearly daily use in smoothies, for banana ice cream, and one of my favorite pancake recipes!
It can save you money to buy bananas in bulk, or sometimes the grocery store will sell their ripe bananas at a discount price. I recently bought a 40lb box of bananas for $11 (27.5 cents/lb). It gave me roughly 100 bananas to preserve. Freezing is an easy way to preserve them – see how below.
EASY STEPS TO FREEZE WHOLE BANANAS
I think this is the easiest method, and is great if you want to use your bananas in smoothies, to make banana ice cream, or basically any recipe that calls for bananas.
- Wait until bananas are ripe to the point of being a deep yellow color with brown spots. Peel bananas and place them side by side on a cookie sheet, leaving space between them so that they don’t touch. I break the bananas in half for easier use after freezing.
- Place cookie sheet in the freezer for several hours, until the bananas feel solid and are frozen through.
- After bananas are frozen, place them in freezer bags. Removing as much air as possible, seal and date the bags. Gallon sized ziplock bags work great. I especially like this method for storing because you can easily stack bags of bananas on top of each other in the freezer, using your space efficiently.
Storage: Keep bananas frozen for up to 12 months for maximum nutritional quality.
HOW TO USE FROZEN BANANAS
You can use frozen bananas in nearly any recipe that calls for bananas. For most recipes, just thaw and use the bananas as you would normally use fresh ones. Here are some of my favorite recipes where I like to use my frozen bananas.