How to Freeze Bananas for Future Baking | Fuss Free Vegan Banana Bread Recipe


This post was previously published on my old blog, but became relevant today as I enjoyed a new banana bread recipe.

Mashed bananas are one of my favorite baking ingredients.  Using ripe bananas in baking is a very time-sensitive issue.  Do you choose a new recipe to try but have no mashed bananas on hand?  Or, do you have a pile of slimy black bananas with no baking supplies on hand?

Freeze bananas to take advantage of their thrifty food qualities. Using ripe bananas for baking or smoothies makes good use of an otherwise undesirable food.  Ripe bananas are often on sale at the grocery store.  You may also purchase a bag of ripe bananas at even more of a discount. Your planned use for the bananas dictates the storage procedures.

Do you plan on using frozen bananas for smoothies? Frozen bananas make a delicious stand-in as ice cubes in smoothies.  Peel ripe bananas, slice into cubes, and place in a zipper-seal plastic bag, canning jar, or other freezer-safe container.  When preparing a smoothie just toss in the frozen banana pieces for an icy treat.

Or, do you plan to use the bananas for baking? Just put the whole banana, peel on, in the freezer.  When you are ready to bake, place the bananas in a bowl and allow to defrost at room temperature.  The bananas may be a little slimy- no need to be squeemish!  Use a kitchen scissors to snip the tip off the banana.  Squeeze the banana “goop” into the bowl and add the rest of your ingredients.

In addition to baking, my family likes ripe bananas on pancakes.

I used up several bananas from the freezer this afternoon for banana bread. I’m encouraging my husband to eat less packaged food by having homemade treats ready at home. This recipe makes two loaves, so I will have one in the freezer for busy mid-week.

Fuss Free Vegan Banana Bread
  • 4-6 Ripe Bananas (To yield about 4 C)
  • 2/3 C sugar
  • 2/3 C coconut oil, melted
  • 2 t vanilla
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3 1/2 C spelt flour

  1. Preheat oven to 350 F.
  2. Mash bananas until smooth.
  3. Stir in sugar, oil, and vanilla.
  4. Add dry ingredients.
  5. Stir until just combined but still lumpy.
  6. Divide batter between two standard loaf pans.
  7. Bake for 45 minutes or until knife inserted in center comes out clean.

Healthy Kids Guidelines for Quick Breads

Today the Bakery students evaluated the nutritive value of yesterday’s quick breads according to the Healthy Kids Guidelines. (View my materials HERE) An email from our school lunch director says:

“Here are the limits for Healthy kids Act items:
fat=less than or equal to 35% of calories
trans fat=less than or equal to .5gm/serving
sugar=less than or equal to 35% of calories
must be at least 50% whole grain
I would love more muffin recipes. I only have one that meets these guidelines”

One trouble we ran into is that Cooking Light lists only carbohydrates instead of breaking down into sugar and fiber.  To calculate grams of sugar we multiplied the cups of sugar in the recipe by 200 (grams of sugar in one cup) and divided that number by twelve servings.

Spoiler alert! My students found that each recipe has the potential to meet the guidelines.  The olive bread has a bit too much salt which can easily be eliminated.  Each of the breads needs more whole grains to fit guidelines which is also an easy fix.

Next week we will collaborate with our school lunch director to create quick bread recipes of our own to be served for school breakfast.

Quick Breads Lab: Four Healthy Quick Loaf Bread Options

Today my students made different types of bread to complete the blending method portion of their Basic Ingredients/Quick Breads unit.

I found these healthy (ish) recipes from Cooking Light.  

Each recipe has a link back to the collection of other Cooking Light quick bread recipes.  Depending on the season you may wish to choose a different fruit or vegetable for your bread.  I know back in September I was grateful for any excuse to use up zucchini!