Those brown-speckled bananas on your counter aren’t past their prime. They’re just getting started.
Soft, spotty bananas are sweeter and easier to mash than firm yellow ones, which makes them perfect for baking. Before you toss them, give them a second life in a loaf, a cake, or a pan of frosted bars.
Here’s how to save them for later, plus five tried-and-true recipes to put them to work.
Freeze them for later
Not ready to bake today? Freeze them.
Colorado State University Extension recommends peeling the bananas first, then cutting them to fit how you’ll use them. Chunks of 1 to 2 inches are easier on a blender for smoothies. Whole bananas or larger pieces work well for baking.
To keep the pieces from freezing into one big clump, lay them on a baking sheet lined with waxed or parchment paper. Freeze for about two hours, then move them to freezer bags or containers. CSU Extension says they’ll keep well for up to 6 months.
Mash first for easy baking
If you know banana bread is in your future, mash the bananas before freezing. Utah State University Extension suggests adding 1/2 teaspoon of ascorbic acid (vitamin C powder) per cup of mashed banana to help it hold its color. Pack it in a freezer container, seal it, and freeze.
Tip: Freeze mashed banana in the amounts your favorite recipes call for, such as 1 cup for the banana bread below. Label each container so you can grab and go.
Short on time? Freeze them whole
In a hurry, you can toss whole bananas in a freezer bag, peel and all. The peels turn dark, but that’s fine for baking. Once thawed, snip off one end and squeeze the banana right out.
More ways to use ripe bananas
Ripe bananas are good for much more than bread. Try them in:
- Muffins, pancakes, and cookies
- Smoothies and frozen yogurt
- Pudding and frozen banana pops
- Cakes and bars
- A peanut butter and banana sandwich
Once you start saving them, you may find yourself letting bananas ripen on purpose.
Old-fashioned banana nut bread
This simple loaf comes from a well-loved, handwritten recipe card. Everything goes into one bowl, so it’s an easy pick when bananas are past their prime.
Ingredients
- 1/3 cup vegetable oil or softened margarine
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 to 3 medium)
- 1/2 cup chopped nuts
Directions
- Preheat oven to 350°F. Grease a loaf pan.
- In a large bowl, mix all the ingredients until well blended.
- Pour the batter into the pan, and spread it evenly.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Easy banana muffins
These simple muffins mix up in one bowl, no mixer needed. Bake a batch for breakfast, and freeze the extras for busy mornings.
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 to 4 medium)
- 1/3 cup butter melted
- 3/4 cup packed brown sugar
- 1 large egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, or grease the cups.
- In a large bowl, stir together bananas and melted butter. Mix in brown sugar, egg, and vanilla.
- Sprinkle baking soda and salt over the mixture, and stir to combine. Add flour, and stir just until no dry streaks remain. Fold in walnuts, if using.
- Divide batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then move to a wire rack.
Sour-cream banana Bundt cake
Sour cream keeps this cake moist, and a simple dusting of powdered sugar is all it needs.
Ingredients
- 1/3 cup butter softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 medium ripe bananas mashed
- 2 cups flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup chopped walnuts
- Powdered sugar for dusting
Directions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each. Stir in vanilla and bananas.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add the flour mixture to the banana mixture, alternating with the sour cream. Stir in walnuts.
- Pour into the pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool, then dust with powdered sugar before serving.
Banana bars
These soft, cakelike bars feed a crowd. Top them with the banana frosting below for a double dose of banana flavor.
Ingredients
- 1/2 cup butter or margarine softened
- 2 cups sugar
- 3 eggs
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- Frosting (homemade or 1 to 2 containers store-bought)
- Chopped nuts for garnish
Directions
- Preheat oven to 350°F. Grease a 15-by-10-by-1-inch pan or two 9-by-5-inch pans.
- Cream butter and sugar. Beat in eggs, bananas, and vanilla.
- In a separate bowl, combine flour, baking soda, and salt. Add to the creamed mixture, and beat well.
- Pour into the pan. Bake for 25 minutes, or until the bars test done.
- Cool completely. Frost, and sprinkle with chopped nuts.
Banana frosting
Use this fluffy frosting on the banana bars, cupcakes, or a simple sheet cake.
Ingredients
- 2 large ripe bananas mashed
- 1/2 teaspoon lemon juice
- 1/4 cup butter
- 3 1/2 cups powdered sugar
Directions
- Mix bananas and lemon juice.
- In a separate bowl, beat butter until soft and creamy.
- Add powdered sugar and the banana mixture to the butter a little at a time, alternating between the two. Beat until fluffy.
Frequently asked questions
Are overripe bananas safe to eat? Yes, brown spots on the peel are a normal part of ripening. Skip any banana that smells sour or fermented, leaks liquid, or shows mold.
How long do frozen bananas last? Colorado State University Extension says frozen bananas keep well for up to 6 months.
Should I peel bananas before freezing? Peeling first is the method CSU Extension recommends, and it makes the bananas easier to use later. You can freeze them whole in the peel if you’re short on time, but the peel will turn dark.
How do I keep mashed bananas from turning brown in the freezer? Utah State University Extension suggests stirring in 1/2 teaspoon of ascorbic acid per cup of mashed banana before freezing.
Do I need to thaw frozen bananas before baking? For breads, cakes, and bars, thaw them first so they mix in evenly. Use any liquid that collects in the bag, too; it’s full of banana flavor. For smoothies, use them straight from the freezer.
How many bananas make 1 cup mashed? It depends on their size. The recipes here count on 3 to 4 medium bananas for 1 1/2 cups mashed, so mash a few and measure.
