How to Freeze Bananas
Yield: 4 servings
Calories: 53kcal
If you're worried about wasting bananas before they go bad, you might want to learn how to freeze them so you can have them on hand for smoothies or baking projects.
Ingredients
- 2 ripe bananas
Instructions
- Freezing Mashed Bananas - In a large bowl, use a fork to mash the peeled bananas. Measure out ¼ to ½ cup portions and place them in a small resealable bag, container, or silicone mold. Freeze until solid, about 2 hours.
- Freezing Banana Slices or Pieces - Remove the peel. Leave the bananas whole, or cut them into halves, thirds, or ¼ to ½ inch-thick slices.Line a sheet pan with parchment paper or wax paper. Place the bananas in a single layer so that they are not touching. Freeze until the fruit is hardened, about 2 to 4 hours, depending on the size.
- Freezing Whole Unpeeled Bananas - Place the entire banana in the freezer. Freeze until solid, about 2 to 3 hours. Defrost at room temperature for about 1 hour, then peel before using.
- Storing - If not using the same day, transfer sliced, pieces, or whole bananas to a resealable plastic bag, silicone bag, plastic, or glass container.
Notes
- Banana Yield: About 1/2 cup slices or mashed banana for every 7 to 8-inch banana.
- Storing: Freeze for up to 3 months
- Thaw in the Refrigerator: Thaw for about 1 to 2 hours or overnight.
- Thaw at Room Temperature: Thaw the slices for 15 to 30 minutes or 1 to 2 hours for larger pieces.
- Thaw in Cold Water: Thaw bananas in a plastic bag in a bowl of cold water, changing out the water every 10 minutes.
- Thaw using the Microwave: Use the microwave on 50% power in 30 to 60-second increments until thawed.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 211mg | Fiber: 2g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.2mg
Recipe Link
Recipe Video