I used to always buy too many bananas and never have enough when I needed some…
Since we have moved to Grays Point, our neighbours who do not like bananas give us a few whole and huge hands of bananas in Spring from their gorgeous tree bordering our garden. As there is a certain and limited number of bananas a family of 5 can eat, and because the fresh organic bananas do not keep too well, I had to find a way to keep them.
My solution which is simple and quick is to cut them in slices on a dish covered with baking paper. Then I freeze the bananas overnight.
The next day I slide bananas and paper in a plastic bag (the freezing kind).
Then I shake the paper. The bananas fall into the back.
All you need to do now is to put the closed bag in the freezer and use it in you banana breads, or in my chocolate and banana cake which I will describe here very soon :)
You can do this with garden bananas, commercial bananas, ripe or overripe. Dark and stained bananas are delicious too. They even bring a richer taste to bananas bread or cakes. When you see your bananas “turn” and you do not have time to bake something, just freeze them. Of course, when they are totally rotten, it is not a good idea to cook with them ;) But very ripe will do. When I was a little girl, my mum used to tell us that the dark parts or soft brown parts in a banana were delicious because they’re made of banana jam. It was cute and it worked, we actually ate the whole banana…