I use bananas in a lot of recipes — banana muffins, smoothies, banana bread, empanadas, more muffins, fruit salsa, and more. It can be a problem having bananas of the right ripeness around, though. It seems like there are a whole bunch of almost-ripe bananas, and then, as if by magic, there are one or two overripe bananas. The minute they get ripe, the boys want to eat them, but the second they start to turn brown (which is when they start gettingreally good, in my opinion), none of the kids want them anymore. And one or two bananas isn’t enough for a lot of recipes.
For years, I’ve thrown them in the freezer when they get too brown for the kids to eat them. I’ve found, though, that it can be very difficult to peel a frozen banana. I’ve tried thawing them and then peeling them, but the banana is so mushy after freezing that it’s also really hard to peel (although the mushy texture is perfect for banana bread).
So for awhile, I’ve peeled the bananas before freezing them, and that works pretty well, but sometimes I just needed half a banana for a smoothie or one of the other snacks I like to make with bananas.
Finally, I figured out to cut the bananas into coins and lay them out on a parchment-lined cookie sheet, and freeze them for a couple hours. Then I throw them into a zip-top bag, and I can get as much or as little banana as I want.
I can even just grab one little banana “coin” for a snack when I’m hankering for something sweet and cool.