Banana puree is a versatile, easy-to-prepare food: add it to breads and muffins, spread it on toast with peanut butter or put it in a smoothie. It's also a common baby food, as it's healthy, sweet and easy to digest. It's best to use firm, ripe bananas, but it's also a great way to use up overripe ones. Before freezing banana puree, add ascorbic acid -- also known as vitamin C -- to the puree to prevent discoloration. You can also use citric acid or lemon juice, but neither is as effective, and they tend to mask the natural flavor of the banana.
Things You'll Need
- 1/2 tsp. of ascorbic acid
- 1 cup mashed bananas
- Moisture/vapor-resistant container
- Clean towel
- Freezer tape
Select bananas that are ripe but firm. Peel and mash the bananas thoroughly.
Add 1/2 tsp. of ascorbic acid per cup of mashed banana and mix well.
Scoop the banana puree into a moisture/vapour-resistant container, leaving half an inch of headspace at the top to allow for expansion.
Wipe the rim all the way around the container with a clean towel to ensure a perfect seal.
Close the container and wrap freezer tape around the seal. Label the container with the contents and date.
Freeze the banana puree as soon as you've packaged it. Make sure your freezer stays below zero degrees Fahrenheit.
Tips & Warnings
- For packaging as a baby food, sterilize an ice-cube tray, fill each hole with banana puree, cover it with plastic wrap and place it in the freezer. Once frozen, you can transfer the banana cubes to a freezer bag, then take out one or two as needed. Don't forget to label the bags with the contents and the date.
- The banana puree will keep for a maximum of six months in the freezer.
- You can purchase ascorbic acid from a pharmacy or health-food store.
- Bananas do not freeze well sliced, in syrup, as part of fruit cups or in a gelatin.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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