Originally Posted by
Jeanne S
I always toss my overall-ripe bananas in the freezer. The peel turns black, but not the insides. This way I always have ripe bananas to make bread with. When you want to use them, just take them out of the freezer 30 minutes or so ahead of mixing your batter.
Better yet, peel them first and put in a ziploc bag in the freezer. I have tried to peel a frozen banana and it is not fun.