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.
You are organized! Mine would get frostbit and tossed in the end.
Sandy