Michigan State University Extension
Preserving Food Safely - 01600650
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.