Y’all know about this, right?
“This” being putting whole bananas in the freezer?
Sometimes the Damsel is enticed by banana displays at the grocery store. They look so perfectly perfect, and the Damsel buys them for her sprog.
Who sometimes eat them. And sometimes the bananas get looking, well, less pristine. And no matter how much better a very ripe banana might taste, her sprog aren’t likely to eat one that looks a little freckled.
Ever hopeful, the Damsel tells herself she’ll make banana bread. Her purchase is not a waste. But the day gets busy, and then another, and the bananas get blacker. The Damsel will console herself by recalling someone said bananas can never be too ripe for banana bread: the riper the better.
The Damsel is here to sadly inform you that there is indeed a point where bananas are too ripe. When they are liquidy and the buzzards fruit flies are circling, you’ll know that time has come.
Once upon a time, the Damsel thought she’d rescue some bananas about to go around the corner by peeling them and putting them in freezer bags. These could then be used for smoothies…or yes, thawed for the banana bread that never seems to happen.
But it doesn’t have to be even that hard. You can just Put Them In The Freezer. In their skins, as is. The skins may darken or even turn totally black, but the flesh inside is fine.
The best part about this is the guilt that is taken away.