Michigan State University Extension
Preserving Food Safely - 01600650
10/13/97

### FREEZING BANANAS

        Freeze leftover bananas that have turned brown and  use

    them
     for cakes and breads.   Whole bananas will hold  their

    shape,
     even  when  sliced,  but  will darken  when  frozen.

    Freeze
     fruit  in  the  skin or  peel  it.   If  you  freeze

    bananas
     with  the  peels on,  allow them  to  thaw  fifteen

    minutes
    before peeling.   Use a blender,  food processor  or

    fork
     to  mash the bananas if you  freeze them as  a  puree.

    Add
    1 tablespoon of lemon juice to each cup of mashed fruit.

    Dry
    pack.  Seal, label and freeze.

        For  a  special treat in summer,  cut ripe  bananas  in

    thirds,
     roll  them in a mixture of carob powder and  orange

    juice,
    then in unsweetened coconut or chopped nut.  Insert a

    Popsicle
    stick in each banana, tray-freeze, then transfer to

    a
    plastic freezer bag.  Eat frozen.  Frozen bananas also add

    smooth,
     thick  texture to ice cream in the blender or  food

    processor.

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