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

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