In this episode, Kathy explains how to freeze bananas and then shares a simple recipe for using those frozen bananas to make blueberry banana muffins.
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Recipes
Find the complete recipe for Blueberry Banana Muffins on the linked recipe page.
Recipes mentioned in this episode:
- Oatmeal banana muffins
- Blueberry banana coffee cake
- Quinoa banana bread
- Fruit and veggie smoothie
In this episode you’ll learn:
- How to freeze whole bananas with the peel
- How to freeze banana slices for smoothies
- Ideas for using frozen bananas in baking and smoothies
- A straightforward blueberry banana muffin recipe
Where to listen to the podcast
Listen to this episode on your favorite podcast player. You can also scroll down to read the full transcript.
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Transcript
Hello and welcome back to the pantry. Have you ever left bananas on the counter only to find they’ve quickly gone from perfect to overripe? It happens to me all the time. I love bananas at that ideal ripeness for eating, but they can ripen at different stages for everyone.
When they get very dark and overripe, that’s the perfect moment to use them for baking. I use bananas often in recipes like oatmeal banana muffins, blueberry banana muffins, blueberry banana coffee cake, and quinoa banana bread.
But sometimes they become overripe and I don’t have time to bake right away. To avoid waste, I often freeze whole bananas—peel and all—right in the freezer. I don’t even bag them first. This gives me time to bake later. When you’re ready to use them, they’ll thaw relatively quickly. They’ll look dark and unappealing, but they’re perfectly fine. Once thawed, the peel slips off easily and the banana will be very soft, almost mashed—ideal for banana bread or other baked goods.
Another option is to peel the bananas, slice them into chunks, and arrange the slices on a baking sheet lined with a silicone mat so they don’t stick. Freeze the tray, then transfer the frozen slices to a zip-top bag, label and date it, and return it to the freezer. These slices are great for smoothies.
I like combining frozen bananas with raspberries, blueberries or huckleberries, a handful of spinach, sometimes a carrot, and a scoop of yogurt. Blend until smooth—the fruit keeps it sweet while the vegetables add nutrients, making a great start to the day.
Now, for the blueberry banana muffin recipe using frozen bananas: when the frozen whole bananas are soft enough, remove the skins and mash. For this recipe you’ll need about three bananas, which make approximately one cup of mashed banana.
Ingredients:
– 3/4 cup brown sugar
– 1/2 cup milk
– 2 eggs
– 1/4 cup oil (canola, vegetable, or another light-tasting oil)
– 1 teaspoon vanilla
– 1 cup mashed banana (about three bananas)
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 1/2 cups blueberries (fresh or frozen)
– Optional: 1 tablespoon coarse sparkling sugar for topping
Combine the brown sugar, milk, eggs, oil, and vanilla in a bowl and mix. Add the mashed bananas. Add the dry ingredients—flour, baking powder, salt, cinnamon and nutmeg—on top. To minimize dishes, sprinkle the dry ingredients over the wet mixture and start stirring them together gently until incorporated, then fold the blueberries in.
Use an ice cream scoop or spoon to portion batter into a lightly sprayed muffin tin or into paper liners. Sprinkle each muffin with coarse sugar if you like a bakery-style crunchy top. Bake at 375°F (190°C) for 18–20 minutes. If using frozen blueberries, add 3–5 minutes to the baking time. Remove the muffins and let the pan cool on a rack for a few minutes before transferring the muffins to the rack to finish cooling.
These muffins are delightful warm, and once cooled you can store them in an airtight container at room temperature for 3–5 days. They also freeze well—freeze individual muffins and pull out one or two as needed.
Give freezing bananas a try and make these blueberry banana muffins. They’re a favorite in my house and may become one in yours as well.
Thanks for listening. Be sure to tune in next week for another episode of Preserving the Pantry.