It never fails. You buy a bunch of bananas while they still have some green, eat a couple, and the rest turn black and mushy before you get to them. Before you throw away that banana, try freezing it. Black-skinned bananas, although soft and very sweet, are still good for a variety of uses in the kitchen. Bananas with sugar spots can become chocolate covered treats on a stick, and green bananas can be fried to add a Caribbean flair to any meal.
Peel overripe bananas and place them in a zipper style freezer bag. Place in freezer. Unless your banana is so squishy that it has turned to goo, an overripe banana can still be frozen and used to make cakes, cookies, puddings, pie fillings and smoothies.
Peel whole ripe bananas and dip into lemon juice. The lemon juice keeps your frozen bananas from turning brown. Store whole in zipper style plastic freezer bags. Use when making smoothies.
Peel and cut still-green bananas in half and insert a craft or lollipop stick in the cut end. Add a squirt of lemon juice, about a teaspoon. Gently rock the bag from side to side and turn it over, ensuring that the lemon juice covers the whole banana. Dump out excess juice and seal bag. Place bananas in freezer. Melt chocolate chips in a microwaveable bowl until smooth and liquid. Dip frozen bananas in chocolate and turn upside down to drip. Lay on a cookie sheet and place back into freezer to harden chocolate. Wrap in plastic wrap and tie a ribbon around the craft stick.
Mash bananas and use them to make pudding. Pour banana pudding into freezer pop molds. Cover molds with plastic wrap. Poke lollipop sticks or craft sticks through the plastic wrap to insert them in the banana pudding pops.