It's a tale as old as time: you buy a bunch of bananas at the grocery store with every intention to eat them with breakfast or lunch daily for the next five days, but they inevitably go bad before you get the chance. Banana bread is a great way to use up overripe bananas (as we all know from our quarantine days), but sometimes you can't find the time to bake a loaf before they turn rotten. Like avocados, it's tricky to track the ripeness of bananas, which leads to food waste. Enter: freezing bananas. Here's the thing: freezing and thawing bananas leads to somewhat mushy fruit, so you won't want to eat them as-is, which means they're perfect for baking and blending. With this brilliant kitchen tip, you'll never waste a bunch of bananas and will you'll them on deck when a banana bread craving strikes. (Sounds like a win-win to us!)
