The trick is to get the green/light green bananas as they begin to ripen. Buying yellow to slightly darker yellow bananas will shorten their shelf life tremendously.
I’m not a fan of freezing them as they’ll still continue to ripen. Your best case scenario if you start seeing them browning out is to make some banana bread or mix it in cupcake/cake mix.
The trick is to get the green/light green bananas as they begin to ripen. Buying yellow to slightly darker yellow bananas will shorten their shelf life tremendously.
I’m not a fan of freezing them as they’ll still continue to ripen. Your best case scenario if you start seeing them browning out is to make some banana bread or mix it in cupcake/cake mix.
Or stick it up your butt.
Banana milkshake is where all the dark bananas go for me.
yuck, banana bread and cupcake are both so full of added wheat and sugar that the product no longer counts as whole fruit.
You could just use spelt or even avena instead. Add some baking powder and raisins if you like them.
Mix it, form small balls and bake it at 175° for around 15 minutes.
okay, that recipe is less than half bread, can substitute both the grain and the fruit of a meal