On Mon, 20 Oct 2014 01:11:53 -0700, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
> >
> >>
> >> The answer to your question is that you cannot let it ripen nearly
> >> enough.
> >
> >
> > Not true. While I like to freeze near-rotten bananas for smoothies later
> > on,
> > one should always give them a taste test before mixing or freezing, since
> > one of them MAY have gone sour, and you don't want that. (This only
> > applies
> > to those that are at least partially liquid.)
> >
> > Favorite smoothie recipe (careful, don't get addicted - bananas are
> > fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
> > Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
> >
> > I also have a great recipe at home from a newspaper for banana bread -
> > it includes pineapple and coconut.
> >
> >
> > Lenona.
>
> Bananas are fattening? I'd be willing to bet that there are a lot of
> skinny, raw vegans who would disagree with that. Bananas are another cheap
> food. For smoothies, a lot of people wait until the bananas are the perfect
> ripeness, then chuck them in the freezer, whole. Or they cut in thick
> slices and freeze in portion packs.
>
> The smoothies that my daughter used to make had Greek yogurt, bananas,
> frozen berries, a ton of spinach and a drizzle of honey.

They are laden with sugar. Hubby's Dr. told him to cut back on the
bananas when he had to start watching his blood sugar.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.