Bananas are one of the best fruits out there. They are healthy, simple, clean, filling, and yummy. And now I’ve found a way to make them an even better treat: make fronanas!
Freezing overripe bananas is a great way to extend their life if they are already brown or mushy. But you can freeze fresh ones too! It used to be a big hassle for me until I discovered you have to peel and slice them before freezing (otherwise good luck getting them peeled.) I like to slice three or four and put them in a plastic container in the freezer.
Here are some of my favorite ways to use fronanas in your kichen.
- Put them in smoothies. I hate using room temperature bananas in smoothies because they are always too warm—you have to add ice, which is, to me, annoying. But a frozen banana will make the drink colder, as well as thicker.
- Dip the slices (or roll a whole one) in a little melted chocolate and then roll in crushed walnuts for a sweet treat.
- Layer the slices in a single layer in a bowl. Drizzle with cream, freeze, and sprinkle with a little cinnamon and sugar before serving.
- If you have a recipe that needs mashed or overripe bananas, like banana bread, and yours aren’t soft enough, freezing them and then thaw them to create the perfect consistency.
- Make raw banana ice cream. This recipe has been circling the Web for a little while, and I finally made it. All you do is put frozen bananas in the food processor (I use my Magic Bullet). Blend for a while; at first it just turns into chunks, and you need to keep going until it gets to a smoother consistency. It will eventually become the consistency of ice cream and it’s a seriously delicious treat. I drizzled mine with a little chocolate (PB is good too!) and butterscotch chips. OMG. You feel like you’re eating banana ice cream (it’s that sweet), but it’s so much fresher. I’m sold.
