Bananas are super cheap in Korea. Sometimes they're expensive, but the expensive ones are usually jumbo Chicitas with perfect skins.
Hey as long as they're not rotting and looking massively deformed what do you really care? (not that a deformed banana is any different than a 'normal' one)
Skulking around on Pintrest, the internet's new social bookmark website and cookbook, I found an article about freezing bananas to make a fat-free, milk-free "ice cream".
The idea was to basically cut up bananas and freeze the slices on a tray, then blend the frozen slices until creamy. I'll talk more about this in a moment, but this idea of freezing sliced bananas sparked another inspiration in me.
You see, I make smoothies pretty regularly with frozen blueberries and strawberries I buy here. 2 cups of fruit with 1 cup of regular soy milk usually comes out to a satisfying breakfast (worth about 5 Weight Watcher's Points). I liked to add 1 banana to these but bananas always go bad faster than I can eat them. Sometimes I would throw them in the freezer and let them brown, then try to thaw and peel them later like I would for banana bread, but it's difficult to peel a frozen banana. It's also cold!
I always thought that freezing a banana meant it would get overripe because the skins turn brown when you freeze them. Boy was I wrong.
They come out looking pretty much exactly as they did going in. Now I have two bags of frozen bananas for smoothie or ice cream, or bananas I can keep longer than 2 days for ingredients in my cooking. Just thaw!
