Bananas need to be at peak ripeness before freezing them. As a banana ripens, its distinctive yellow skin becomes thinner and streaked or spotted. Those brown spots are normal for a ripe banana and indicate that its sugar level has increased. When ripe, the banana will be pliable, have a sweet scent, and the fruit will be off-white to cream-colored. A few dark spots are okay, and since you'll be using the thawed bananas for baking recipes, the little cosmetic blemish won't matter.
The first method for freezing bananas is to freeze them whole, which is ideal for classic banana bread. The skin provides a protective barrier, but it's difficult to peel when thawed. If you want to freeze bananas whole, peel them first, lay them in a freezer bag in one layer without the bananas touching. Squeeze out as much air as possible from the bag, and pop them in the freezer.
Frozen sliced bananas are perfect for smoothies. Whereas a whole banana can last in the freezer for three months, sliced bananas last for two months. Frozen sliced bananas are ideal for different types of smoothies since blenders can handle the small chunks better than a whole banana. First, slice the bananas into 1-inch slices and lay them out on a baking sheet that's lined with parchment paper, and try to keep the slices from touching each other. Put the baking tray into the freezer for about two hours.
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