I felt as if I had gone back in time. Was it 1993 or had I really just seen a sign for 29 cents/lb bananas?? This was no joke. And I was not kidding around. I grabbed as many as my mom would allow without refusing to be seen with me. We were at a Super Target, supposedly shopping for dolls for my girls.
My kitchen tip for today is obviously – GRAB THE BANANAS! No, that’s too obvious. My real kitchen tip for the day is what to do with these speckled beauties once you get them home.
We use bananas in smoothies almost every day, and frozen bananas work just as well as fresh.
Here’s the system: Set out two large bowls, a cutting board, a knife, and enough freezer bags to hold all your bananas.
Open your first freezer bag, fold the sides down and prop it up in one of your large bowls.
Peel a banana.
Toss the peel into one of the bowls.
Take off all of the funky stringy things.
Cut bananas in half or in thirds (easier on the blender).
Place banana pieces in the freezer bag.
When your bag is full, but not too full – you want to be able to lay it flat and freeze the bananas separately to avoid one giant banana chunk – seal it up and pop it into the freezer.
Now you have bananas ready to go for baking, smoothies, or one of our favorites – Banana Ice Cream! And, another bonus tip for the day – remember my tip on letting your smaller children cut their lunches to pieces? Well, here is another way for you to get a task done and let them cut. Once you train them, you have just freed yourself from another time-taker in the kitchen.
For other tips, join me at Kitchen Tip Tuesday.