When frozen whole, ripe fruit will thaw right back to its former snack-worthy self (rather than being relegated to baking recipes). But keep in mind that this method works well for bananas that are still at their very best—skip to the next section if you’re freezing fruit that’s started to brown.
1. Peel the banana. We recommend peeling prior to freezing for two reasons: Firstly, frozen bananas are difficult to peel. Secondly, if you leave the peel on you can expect it to turn an unappetizing shade of brown—the fruit will still be fresh, but we prefer not to tarnish the memory of our once-golden, glorious bananas. (Word to the wise: Don’t discard those peels, slap ‘em on your feet instead. It’s TLC for tired tootsies.)
2. Place the peeled banana in a plastic storage container or freezer bag. If you have space in the freezer, opt for hard-sided Tupperware with a tight seal so that your banana doesn’t get banged up and bruised in the freezer. But a plastic storage bag will work just as well when it comes to preserving freshness—just be sure to remove as much air as possible from the bag before sealing.