How do you freeze bananas? Do you leave the peel on or peel it first? Do you leave it whole or chop it? How do you store it?
When I first started the plant based lifestyle, I soon came across banana ice cream or “nice cream” and learned that frozen bananas are the best invention ever. They can add that creamy sweetness and coldness to your morning smoothie (without adding ice) AND they can make homemade ice cream… I knew I needed to jump on this train.
Since this post may seem silly to some seasoned vegans, it’s really not. It’s a question I often get asked. So I’m sharing the deets on how to freeze bananas and save you from trying to chisel the banana peel off of a frozen banana. I’ve been there, it’s not pretty… unless you microwave it (which sounds disgusting; I wouldn’t recommend that!!).
First things first, you need RIPE and SPOTTY bananas. No green should be seen. They can even be as ripe as the bananas you would use for banana bread. The more ripe, the better. Bananas are so sweet when they are fully ripe, all of the starches have turned into simple sugars, they are easier on digestion and in their most perfect form. So don’t think you need to throw out your brown bananas, just follow along and freeze them!
store in a container or baggie.
I freeze them overnight or for at least 4 hours before blending them up. You can leave them whole and freeze them but I like to make it easier on my blender and usually guesstimate that 6-7 banana pieces = 1 banana. Then you can enjoy smoothie bowls, nice cream and smoothies. Yum!
The Coconut Spirulina Smoothie Bowl
Blend 3 frozen bananas + 1 cup almond/coconut milk (carton; not canned) + 1/2 teaspoon spirulina powder in a high speed blender or food processor until smooth and creamy. Drizzle with this amazing raw vegan chocolate spread and top with coconut flakes.
Berry Pitaya Layered “Nice Cream”
In a food processor, blend 3 frozen bananas + 1 small piece of frozen pitaya (or 1/2 cup raspberries if you don’t have pitaya) + a handful of mixed berries + about 3-4 tablespoons of almond milk (or more if needed). I recommend a food processor for nice cream creations. Layer the nice cream in a bowl or cup, then the granola, then more nice cream on top. This makes for a deliciously healthy breakfast!
All photos were taken from my instagram account where I share my daily eats 🙂 Follow along!
I hope this post was helpful 🙂
The parchment paper method works every time!
After about a week my pretty frozen bananas start turning a jucky brown and they get mushy on the outside. How long do you keep the bananas and how do you keep them from turning brown?
I would like to know as well
I freeze them on a baking tray lined with parchment paper then transfer them to a large freezer bag after – they don’t stick together that way 🙂
Thanks for sharing!! Do you ever have trouble with the bananas sticking together if you freeze them in a container together?
Hey Rosie, I do! I usually let them sit out for 10-15 minutes to defrost a little otherwise I have to pull them apart ha. I don’t think there is any way around that, unfortunately!