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.