That’s how I do it.
I’ve mentioned it before on my blog, but now I am really gonna talk about it.
Sure, it’s not a problem getting fresh bananas that are fully light yellow with green tips and let them sit in your kitchen for your usage.
However, the spotted bananas are a lot sweeter since the starch content has broken down, making it easier to digest.
I like to buy the bananas from the store that have the spots on them already.
They are cheaper and you can sometimes get a big bunch for a deal. I got about 20 bananas for $1.99 before! I make sure the bananas are separated, then put the whole bag in the freezer.
Take one out when you will use it. It is easy to peel frozen bananas.
First, cut the top stem from the banana.
Then, cut slits from the top to the bottom. Be sure to cut through the entirety of the skin, but not cutting the banana itself.
It should be easy to slip the sections off.
Frozen bananas make a great treat.
Eat them plain like a banana popsicle. No artificial colors or sugars, just pure fruit!
Or, you can mash them and have a mashed banana one-ingredient ‘ice cream’.
Throwing them in a blender is usually the first thing I do when making smoothies.
They also make a great egg replacer, binder and sweetener in these Vegan Carob Banana Muffins.
Bananas have lots of benefits, especially for the digestion system.
If you are gluten sensitive or have celiac, it is important to get prebiotics and probiotics to help grow healthy intestinal flora. Thankfully, bananas provide this in the form of ‘fructooligosaccharides’ and when they are fermented by friendly bacteria, not only does probiotic bacteria increase, but so does the body’s ability to absorb calcium. Bananas also help coat the stomach lining, protecting it from high acid levels. They also are a great source of fiber, potassium and antioxidants.
Read more about banana benefits here.