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