As a ZeroPoint™ fruit for many WeightWatchers members (members living with Diabetes will see bananas as Pointed, due to the inherent carbs and sugars), the humble banana is a favorite around these parts. The biggest challenge, it seems, is finishing a big bunch before the stragglers go bad. How many of us have regretfully ended up tossing the last couple when they turned to mush on the kitchen counter?
Fortunately, bananas have an underrated super power: They can replace flour and sugar in many recipes, lowering Points® values while adding moisture and natural sweetness. They freeze well, too, so you don’t have to use them all right this second. Here’s how to preserve and enjoy every fruit in the bunch. No banana left behind!
If you can’t use your bananas now, freeze them for later.
No need to panic when you see those yellow peels transitioning to brown. Ripe bananas—even the really ugly ones—can be frozen and enjoyed down the line.
Start by removing the peels. Leave the bananas whole, or break them into large chunks for ease of storage, if needed.
- Place the fruits in a single layer on a sheet pan lined with parchment or wax paper—or on a silicone mat—so they don't freeze in a clump.
- Freeze bananas for two to three hours. Transfer to an airtight container or zip-tip freezer bag, then return to the freezer. Frozen bananas generally retain their texture and flavor for up to three months.
- To defrost bananas for use in baking or cooking, place in a bowl and allow to thaw for up to two hours at room temperature, or overnight in the fridge. They may look mushy and brown, but trust us: They will cook up deliciously!
- For recipes that call for cold, pureed bananas—such as smoothies and frozen desserts—there’s no need to thaw the fruit first.
Ready to use your bananas? Try one of these delicious ideas.
Bananas make star additions to breakfasts, desserts, and sweet snacks. Not a bad idea in the bunch, if you ask us.
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Leslie Fink, MS, RD, has been working at WeightWatchers for 20 years. In addition to her role as a nutritionist and recipe editor, she works on food and program development for a variety of projects.
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