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.
While Peter no longer works for Food52 he still thinks up ways to make the website better.asked about 4 years ago
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