My wife and I absolutely love the "freeze bananas and then put them in the food processor" technique as outlined here:
...but I'm wondering if anyone has experience with freezing the bananas for a longer period of time. The recipe calls for freezing them for 1.5 hours before processing. I have about 10 bananas that are ready to be frozen but I only want to use 2 or 3 a night.
So, what happens if I freeze them all now and process them a few per night? Will they be over-frozen? Will the end result not turn out the same? answers from anyone with experience would be appreciated.
Thanks for signing up!
Connect with us to get more Food52!