Place the unpeeled bananas directly in the freezer, but remember to use them within 3 months.

Because they'll be mushy once peeled, frozen whole bananas are best for baked goods. To use, thaw on the counter for 2 hours or until the peels are soft.

Alternatively, defrost them in the fridge overnight. Strain off the brown liquid before use.

Peel the bananas.

Arrange them in a single layer on a baking sheet lined with parchment paper and freeze for 3 hours or until solid.

Transfer the frozen bananas to a freezer-safe bag, ideally not touching.

Squeeze all the air out and put the bag flat in the freezer. Use the peeled frozen bananas within 6 to 8 months.

To use, leave them in the fridge overnight to thaw or defrost at room temperature for 2 hours. Strain off the brown liquid before use.

Peel the bananas.

Slice the bananas crosswise into 1/2-inch pieces.

Arrange them on a baking sheet lined with parchment paper, making sure they're not touching.

If freezing a big batch, stack the banana slices with parchment paper between the layers.

Freeze the banana slices for 2 hours or until solid.

Transfer to freezer-safe containers. The frozen banana slices in the freezer are best used within 6 to 8 months.

If making smoothies, you can just blend the frozen bananas directly. For non-frozen recipes, the frozen banana slices will need to thaw for at least 30 minutes. Strain off the brown banana liquid before use.

Peel and using the back of a fork, mash the bananas until creamy.

Divide the mashed bananas into a muffin pan and freeze for 2 hours.

Once solid, transfer the frozen banana blocks to a freezer-safe bag and seal, making sure to remove as much air as possible.

Use the frozen banana blocks within 3 months.

You can thaw the mashed bananas at room temperature for 2 hours or in the fridge for use the next day.